Pápalo

Porophyllum ruderale

herb

Round leaves with a powerful taste of cilantro, arugula and cucumber, laid raw on the cemitas of Puebla.

Origin

Mexico and South America

Season (United States)

all year round

Preparation

The leaves are pulled from the stems, washed and eaten raw: cooking makes them lose their flavor.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

Its taste is so strong that a single leaf is enough to flavor a sandwich.