Papalo Seeds

Papalo (Porophyllum ruderale) is a heat-loving Mexican herb that thrives where cilantro fails. Also known as Bolivian coriander or summer cilantro.

Papalo’s flavor is similar to cilantro, and was used extensively in Mexican cooking before cilantro supplanted it with the arrival of Eurasian crops. The flavor is unique - citrus and cilantro with a bit of sharpness. 

Unlike cilantro, papalo absolutely loves hot weather and won’t bolt in summer heat. This fast-growing annual herb is perfect for Southern California gardens and other warm climates where traditional cilantro struggles. Plants are remarkably drought-tolerant once established and require minimal care.

Culinary Uses
A staple in Mexican cuisine, papalo leaves are traditionally used fresh in tacos, salsas, tortas, and cemitas. The flavor intensifies when heated, so it’s best added fresh to finished dishes. Start with small amounts - the bold flavor is more potent than cilantro.

Growing Notes
∙ Direct sow after last frost or start indoors 4-6 weeks early
∙ Prefers full sun and well-drained soil
∙ Germinates in 7-14 days at 65-75°F
∙ Reaches 3-5 feet tall at maturity
∙ Harvest leaves regularly to encourage bushier growth
∙ Self-sows readily in favorable conditions

Perfect For: Home gardeners seeking cilantro alternatives, specialty herb growers, farm-to-table restaurants, and anyone exploring authentic Mexican cooking.