Papalo Herb Seeds - (Porophyllum Ruderale) Aromatic
Papalo is an ancient Mexican herb that was commonly used before cilantro was introduced by Chinese immigrants. Still used in much of traditional Mexican cooking.
Unusual, piquant, fresh green leaves with a marvelously complex, distinctive
flavor for tacos, salsas, meats, and cheeses. Bunches of the herb are used as centerpieces in restaurants where diners pick the leaves to add to foods as desired.
NOTE: Papalo is a naturally 'dirty' seed with a fair amount of debris mixed in. Untreated seed.
Germination: 7-20 days, naturally low and variable
Seed Planting Depth: Indoors- sow on the surface, lightly cover. Outdoors- sow 1/4" deep.
Starting Indoors/Outdoors: For a head start, you can start indoors 4-6 weeks before the last frost. Provide 65-70 degrees soil temperatures. Transplant after last frost, 12-15" apart. Direct sow outdoors after the last frost, 12-15 seeds per foot.
Light Needs: Sun
Soil Needs: Average to fertile
Uses: Culinary, harvest leaves as needed
Papalo is known to have low, erratic germination rates, often taking 3 weeks or more to germinate. My best results this year have been with seeds sown on the soil surface, and just enough fine soil sprinkled over them to keep them from blowing away, leaving part of the seed exposed.
Then watered in & kept moist. Within 3 days 10% of the seeds sprouted, and 44% within 20 days. The germination rate after 3 months was 66%. Seeds that fall to the ground in the garden often take 6-7 months before they sprout naturally, so patience pays!
Quantity: 30 Papalo Herb Seeds