Pápalo

Pápalo (lat. Porophyllum ruderale), is a herbaceous plant native to Mexico, Central, and South America that goes by various other names, such as yerba porosa, quillquiña, and Bolivian coriander.

It is known for its distinctive aroma and flavor, which is often described as a combination of anise, arugula, and cilantro. Pápalo is a hardy and easy-to-grow plant that prefers well-drained soil and full sun. The plant's leaves can be harvested throughout the growing season and are best used fresh, as they tend to lose their flavor when dried.

They are widely used in Mexican cuisine to flavor salsas, guacamole, soups, and stews, often as a substitute for cilantro.