Papalo
Porophyllum ruderale
Also known asPapaloquelite · Bolivian coriander · Quirquina (Bolivia) · Yerba porosa · Killi · Summer cilantro
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 7–12 (winter low around -18°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 0.8 |
| vegetative | 2 | 1 | 2 | 1.4 |
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A warm-season herb for adventurous hydroponic growers. EC 1.0-1.6 mS/cm. pH 6.0-7.5. Temperature: 18–35°C (warm origin; thrives in heat, frost kills the plant). High light (DLI 18-28 mol/m2/day). Any hydroponic system works. From seed to first harvest: 6-8 weeks, and the plant grows vigorously in warmth. Harvest individual leaves as needed while new ones keep coming. Flavour is strongest in warm-grown leaves and mellows a little in cooler conditions. Use it raw only; papalo is never cooked. Add it to tacos, sandwiches, salsas and salads as a finishing herb. The intense flavour tends to divide people, with little middle ground, and for cemitas (the Puebla sandwich of breaded cutlet, cheese, avocado and chipotle) it is non-negotiable. Seed comes from Mexican seed specialists and some US heirloom companies. It is a niche crop with devoted fans of regional Mexican food.