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Papalo
Sept 19, 2016 8:52:44 GMT -6
Post by Admin on Sept 19, 2016 8:52:44 GMT -6
Papalo is a fabulous, but still relatively unknown, ancient Mexican herb you should be growing. A heat-loving alternative to cilantro, its flavors are both bolder and more complex. It has been described by some as somewhere between arugula, cilantro and rue; others say it tastes like a mixture of nasturtium flowers, lime, and cilantro. Younger leaves are milder flavored, gaining pungency and complexity as they mature. Papalo (PAH-pa-low) is known by many names; Quilquiña, Yerba Porosa, Killi, Papaloquelite and broadleaf in English. It is a member of the informal quelites (key-LEE-tays), the semi-wild greens rich in vitamins and nutrients that grow among the fields in central and South America. These green edible plants grow without having to plant them. They sprout with the first rains or field irrigation, often providing a second or third harvest, costing no additional work but giving food and nutrition. Storage information: wrap in a damp towel and refrigerate. The nutrition information and recipes will be the same as cilantro: Nutrition information: nutritiondata.self.com/facts/vegetables-and-vegetable-products/2414/2 22 recipes found here: www.huffingtonpost.com/2014/01/31/cilantro-recipes_n_1577853.html24 recipes found here: thissillygirlslife.com/2014/10/24-delicious-cilantro-recipes/
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