Papalo Seeds| Porophyllum ruderale | 100 Seeds

Papalo Seeds (Porophyllum ruderale ssp. macrocephalum) – Heirloom, Non-GMO
Also known as quelite, quillquina, Bolivian coriander, or summer cilantro—Papalo is a bold, heat-loving herb native to Mexico and a flavorful favorite in Latin American cooking.

If you’ve struggled with cilantro bolting in the heat, papalo is your garden-friendly solution. It thrives in full sun, loves the heat, and offers a unique flavor somewhere between cilantro, arugula, and citrus. Strong, herbaceous, and unforgettable.

Used fresh—never cooked—papalo is best torn and added at the end of cooking. You’ll find it in salsas, tacos, and sprinkled over grilled meats or vegetables. Once established, it grows quickly and will self-seed generously. One season often gives you more seeds than you started with!

Skill Level: Beginner to Intermediate
Easy once it sprouts, but germination takes a little care—seeds need light and shouldn’t be buried deeply.

Growing Instructions:
• Germination: 3–14 days
• Light: Full sun
• Planting Depth: Barely cover seeds—light is needed to germinate
• How to Sow: Start in pots with moist soil. Sprinkle seeds on the surface and press in lightly.
• Watering: Keep evenly moist until sprouted

Tips for Success:
• Start indoors or sow directly once soil is warm
• Pinch back for bushier growth
• Use fresh only—best flavor when torn, not chopped
• Let a few plants go to seed for future harvests