papalo

Papalo, scientifically known as Porophyllum ruderale, is an annual herb native to the Americas, with a natural range extending from the southwestern United States to South America. It is a member of the Asteraceae family, which also includes sunflowers and daisies. The plant is characterized by its large, somewhat fleshy, and often perforated leaves, which give it the common name "papaloquelite" in Mexico, meaning "butterfly weed."

The aroma of papalo is distinct and potent, often described as a mix of cilantro, rue, and citrus. This strong scent is due to its essential oils. For this reason, papalo is primarily used as a culinary herb. Its flavor is considerably more intense than cilantro, and it is typically added to dishes near the end of cooking or served fresh. It is a popular ingredient in Mexican cuisine, particularly in salsas, guacamole, tacos, and various meat dishes. Some traditional medicine practices in its native regions also attribute various health benefits to papalo, although scientific research in this area is limited. The plant is relatively easy to grow and can be found in gardens and sometimes as a wild edible.