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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.
|Botanical Name||Porophyllum coloratum|
|Approx no. of seeds||325|
|Est. Maturity (days)||55|