How to Plant, Grow, and Care for Papalo Herb

Papalo (or papaloquelite) is a heat-loving cilantro alternative you should grow in your summer garden. Botanically Porophyllum ruderal, this easy-to-grow herb has a strong, vibrant flavor. Kevin Espiritu will discuss everything you need to grow papalo in your herb garden.

Written by Kevin Espiritu Horticulture review by Sarah Jay Last updated: November 22, 2024 | 5 min read

An overhead and close-up shot of a papalo herb

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Are you looking for a good substitute for cilantro? Because cilantro is prone to bolt in the summer, it can be frustrating to grow, and it’s the season we want to grow it for our salsa! I have an alternative for you: papalo herb (d).

Although lesser-known, it’s an easy to grow herb that boasts a strong, vibrant flavor. It reminds me of a mixture of nasturtium flowers, lime, and our beloved cilantro. You’ll love papalo, and you should grow it in your summer garden!

Plant Overview

A shot of a large growing annual, showcasing its lush foliage in a bright sunny area outdoors


Plant Type Annual herb Family Asteraceae Genus Porophyllum Species Porophyllum ruderale	Native Area Central and South America Exposure Full sun to partial shade Height 5’ Watering Requirements Average	Pests & Diseases None, thought to be a pest-repellent Maintenance Low Soil Type Well-draining, average to fertile Hardiness Zone 4-9

What is Papalo Herb?

The papalo herb belongs to the family of informal quelites that entails semi-wild greens grown in Central and South America. These edible greens are rich in vitamins and nutrients. They grow quite well in the wild, making them an exceptionally easy plant to cultivate in your garden. Fully grown, these plants reach up to five feet tall.

Native Area

A close-up shot of an aromatic broadleaf annual showcasing its blooming buds and green leaves in a well lit area outdoors — The plant is native to Mexico, Central and South America.

The origins of papalo (known botanically as Porophyllum ruderale) can be traced back to Mexico, Central America, and South America, where it is prized as a heat-loving alternative to cilantro and is used in all sorts of Mexican food, typically coupled with lime juice. It is known by many names, but you may find it at Mexican markets under the names quilquina (also spelled quirquiña), yerba porosa, papaloquelite and broadleaf.

Characteristics

A shot of an aromatic annual and its buds, showcasing its broad green leaves and blooming buds alongside white dandelion-like seed stalks in a well lit area outdoors — It has either narrow or broad leaves and produces flowers and dandelion-like seed stalks.

Flavor-wise, I think this aromatic Mexican native is a mixture of the spice of arugula and cilantro, and a bit of rue, though papalo is not botanically related to any of these. If you don’t like the vibrant flavor, pick the younger leaves – the flavor is milder. This makes it perfect for fish dishes and other subtly flavored meats. It’s also used in typical Mexican salsas.

The herbaceous annual plant known as the papalo herb is available in two main varieties: broadleaf and narrow-leaf. As you might imagine, these plants with bluish-green leaves are distinguished by the size of their leaves, with broadleaf papalo being far more common. Most find the narrow-leaf variety and acquired taste that is quite soapy and even more pungent than a strong cilantro.

The name “papalo” originates from the Nahuatl word for butterfly, and “papaloquelite” means butterfly leaf. Papalo herb flowers offer nectar to butterflies, bees and other beneficial pollinators. Papalo seeds are quite similar to dandelion seeds with stalk and umbrella to help them fly away in the wind and germinate elsewhere.

The herb has been used medicinally among the Quechua people and in many cultures to lower blood pressure, improve digestion, and reduce swelling of injuries. While these statements don’t have a lot of medical research to back them up, you can safely use the herb in cooking, especially for those who love cilantro flavor. However, the medicinal use of the plant dates back to the Azteca era.

Planting

A shot of an herbaceous plant showcasing its broad leaves and stems placed in a terracotta pot in a well lit area outdoors — When young plants emerge, pinch the tops to encourage bushier growth.

To plant papalo, choose a sunny spot with well-draining soil. Sow seeds directly into the ground after the danger of frost has passed, as papalo herb doesn’t transplant well. Plant seeds about half an inch deep and space them 12–18 inches apart to give the plants room to grow. Water regularly, but allow the soil to dry slightly between waterings, as papalo prefers moderate moisture once established. Germination occurs in 7–14 days.

Pinch the tops of young plants to encourage bushier growth, and harvest the leaves fresh for use in salads, tacos, or salsas.

How to Grow

Here are some of the basic foundations for growing and caring for papalo. Give your plant these, and you’ll be growing papalo in no time.

Light

Papalo herb thrives on light and heat, which makes sense due to its roots in Mexico. Plant it in full sun and watch it absolutely explode with delicious growth. Some partial shade is fine, but heat and sun are important for healthy growth.

Water

Water when the soil is somewhat dry. It doesn’t need a ton of water, so ensure your soil mix doesn’t hold onto too much water, and just keep a watchful eye on soil moisture. I like deep, infrequent water for my papaloquelite. Once your plant is established, it will be drought-tolerant. Therefore, don’t bog it down with water.

Soil

This isn’t a picky plant, so soil isn’t a huge deal. It just needs to be well-draining so there’s no standing water after a heavy summer rain. Poor soils are appropriate, and a pH of 5.8 to 8.5 is ideal. If you’re growing your papalo herb in a garden bed, simply plant it in well-drained soil and let it get established.

Temperature

A close-up shot of an herbaceous plant showcasing its seed stalks, green leaves and flower buds in a well lit area outdoors — This annual will thrive in hardiness zones 4 to 9 as it prefers heat.

Papalo herb thrives in USDA zones 4 through 9. Because the plant is an annual that prefers heat to cold, it will die back in winter. However, it’s an avid self-sower and will return in spring from overwintered seeds.

Fertilizer

You really don’t need to fertilize this herb. It’ll grow well without anything extra, provided you’re using a high-quality potting soil. If you must, amend with compost once per season or add a bit of slow-release organic fertilizer.

Maintenance

Close-up of a man's hand pinching off the flowering shoot tip of sweet basil to prevent bolting. — Pinch the tops to promote bushier growth and prune them so the plant will not get floppy.

Pinch the top growth to promote bushiness (and make sure to use those trimmings in the kitchen)! If you let it grow without pruning, it’ll become very floppy. For this reason, some growers grow many papalo herbs next to each other, so they all support each other a bit.

Propagation

An isolated shot of seeds of an herbaceous annual showcasing its dandelion-like appearance — The easiest and best way to propagate these annuals is through their seeds.

The best and easiest way to propagate is by seed. Direct sow in May or later, when the soil temperatures are consistently 75°F (24°C) or slightly above. If you’re transplanting papalo seedlings, start seeds indoors in a humidity dome with a heating element, and then transplant them out into the garden after they’re about six inches tall. Plant in organic pots and plant the pots in the ground to reduce transplant shock.

When starting your plant from papalo herb seeds, make sure the seed hull is intact. Germination drops to 10% if it’s damaged.

Harvesting

Now that you’ve done all the work to care for this easy-going herb, you get to reap the rewards. Let’s discuss harvesting and storing papalo.

Harvesting papalo herb is dead simple. It’s a classic “cut and come again” herb, so the same rules of harvesting apply as to basil or any other classic herb.

Simply snip of fresh papalo leaves as-needed, preferring to take the older leaves if you want a more pungent flavor, and the younger growth if you want a milder flavor. Harvesting the young shoots should also promote bushiness, as you’re pruning the growing tips and forcing lateral growth.

Storage

A shot of a bundle and tied up herbaceous annuals placed on a top of a ceramic plate in a well lit area indoors — Once harvested, they can be wrapped in a damp towel, placed in a plastic bag and stowed in the refrigerator.

Just like cilantro, papalo herb should be used as quickly as possible. You can wrap harvested stems of this regional type of Mexican herb in a damp paper towel, place them in a plastic bag in the refrigerator, and use within a few days. You can also store them cut side down in water to keep them fresh as you use over the course of a few days. Change the water if any rotted plant parts fall in.

Common Problems

You probably won’t have many issues to face when you’re growing papalo herb. However, let’s discuss a few that might arise.

Growing Problems

A close-up shot of a growing herbaceous plant showcasing its broad green leaves in a blue container in a well lit area outdoors — Growth issues usually stem from overwatering and sudden drops in temperature.

Papalo is temperature-sensitive. While it grows well in hot months, you have to keep an eye on it when winter begins and temperatures start to drop. Give it a hard prune with a sharp pruning shears to a few inches above soil surface to avoid it dying to frost.

Be careful not to overwater. It’s more or less the only mistake you can make with this plant, allowing rot or fungal issues to take root.

Pests

A close-up shot of broad leaves of an annual situated in a bright sunny area outdoors — The plant itself is a natural insect repellent, and pests problems are not prevalent.

Pest problems are uncommon for papalo herb. The plant itself is a natural insect repellent, so you don’t have to worry about it getting decimated by pests.

Diseases

A close-up shot of a leaf of an herbaceous annual, showcasing its broad appearance and stem in a well lit area outdoors — The plants are also disease resistant.

It also seems to be resistant to diseases, making it an incredibly low-frustration herb to grow!

Frequently Asked Questions

Totally! You can harvest, wash, and tear the leaves to mix into a salad, or mince and add as a fresh seasoning to taco night if you want. You can also cook it though, which is my preference.

If you let your plant bolt, you’ll notice purplish brownish green bursts of flowers at the ends of the branches. They’re quite beautiful, but I don’t find the smell too appealing, so I try to avoid letting my papalo bolt.

It’s not mandatory by any means, but you can add an inch of compost as a top-dress, or use a granular slow-release organic fertilizer if you want to boost growth.

It’s known commonly in English as summer cilantro.

They are two different plants. However, papalo is an excellent Mexican herb that is used as a cilantro alternative for hot climates as it has a flavor reminiscent of cilantro.

You want to direct sow in May or later, or start seeds indoors a few weeks before you transplant in May.

It’s a native plant in Mexico and parts of Central and South America. It’s commonly grown in the American southwest.

Store it in the refrigerator either in water or in a plastic bag, wrapped in a damp paper towel.

How to Plant, Grow, and Care for Papalo Herb