Published by: Gourmet Sleuth
Last Updated: 11/02/2013
Papalo grows wild in Mexico. It is also cultivated. The herb must be used fresh as it does not dry well. The herb grows wild in Arizona, New Mexico and West Texas but is not typically used by the locals. In the U.S. look for papalo in Mexican markets.
While some suggest substituting cilantro for papalo, Diana Kennedy considers there to be no substitute.
Rinse fresh papalo in cool water. The thin portion of the stem can be chopped and used with the leaves but thicker stems should be removed and discarded. Chopping the herb enhances the flavor.
Store fresh papalo, unwashed, wrapped in damp paper toweling. Refrigerate but use as quickly as possible. Alternately, you can stand the herb, stem side, down into a glass.
Papaloquelite can be grown from seed and requires good drainage and full sun. As with most herbs plant after danger of frost has passed. Space plants about 1 1/2 to 2 feet apart. The plant grows quite tall, up to six feet and bears purple to bronze starburst flowers. The plant can take some shade but best in full sun
The plant is sometimes used in parts of Bolivia for liver ailments as well as high blood pressure.