Quillquina Seeds (Porophyllum ruderale) Bold-flavored Bolivian herb also called papalo. Used like cilantro with a stronger, spicy bite.

Minimum: 20+ Seeds

Bold & Zesty • Heat-Tolerant • Latin American Culinary Herb

Discover the bold taste of Quillquina, also known as Papalo, a traditional Bolivian and Mexican herb prized for its robust, spicy flavor. With notes of cilantro, arugula, and rue, this heat-loving annual packs a punch in salsas, tacos, and salads—thriving where cilantro wilts.

🌱 Why Grow Quillquina (Papalo)?

• 🌶️ Cilantro Alternative – Thrives in hot weather when cilantro bolts

• 🍽️ Bold Flavor – Strong, citrusy-spicy taste used fresh in Mexican and Andean cooking

• 🌞 Loves the Heat – Grows vigorously in full sun and warm climates

• 🌿 Beautiful Foliage – Broad, paddle-shaped leaves add texture and fragrance to garden beds

• 🦋 Pollinator Friendly – Tiny blooms attract beneficial insects

📏 Quick Facts:

• Botanical Name: Porophyllum ruderale

• Common Names: Papalo, Quillquina

• Type: Annual herb

• Height: 3–5 feet

• Spacing: 12–18 inches

• Sunlight: Full sun

• Soil: Well-draining, moderately fertile

• Harvest Time: 60–80 days from sowing

🌱 How to Grow:

• Direct sow after last frost or start indoors 4–6 weeks early

• Sow shallowly and keep moist until germination (usually 1–2 weeks)

• Harvest young leaves for milder flavor, or mature for full intensity

• Pinch tips to encourage branching and leaf production

🍴 How to Use:

• Add fresh to tacos, ceviche, beans, and grilled meats

• Use sparingly—its bold flavor intensifies with age

• Traditionally used in Mexican street food like cemitas and tacos árabes

🌿 Garden Tip:

Papalo is perfect for gardens where cilantro fails. Its strong flavor and hardiness make it a staple in heat-tolerant herb gardens and a conversation starter in any culinary patch.

Grow a taste of Latin America with Quillquina, the cilantro-lover’s spicy cousin! 🌶️