I found a new-to-me herb at the nursery today, and brought it home. Papalo (Porophyllum ruderale) is a heat-loving alternative to cilantro and is used in all sorts of Mexican food, typically coupled with lime juice.

This aromatic Mexican native tastes like a mixture of arugula and cilantro, with a bit of rue, though papalo is not botanically related to any of these. It is rich in vitamins and nutrients. The herb has been used medicinally among the Quechua people and in other Central and South American cultures to lower blood pressure, improve digestion, and reduce swelling of injuries.

I hope it thrives here. Have you ever eaten papalo?