Botanical Name: Porophyllum ruderale
Some other names: summer cilantro, quillquina, papalo, tepegua and many others
How to grow it:
Bolivian coriander is a hardy annual herb to about 1m that self seeds easily – so once you have it, you’ll probably always have it. Leaves are rounded and it isn’t at all related to regular coriander. It’s best conditions are full sun and well draining soil, though I’ve found it will tolerate a wide range and copes with drought conditions quite well. In warmer climates it can be grown year-round.
Leaves are ready for picking as soon as it reaches a reasonable size, and it’s a good idea to pick off seed heads to keep leaf production going.
It will do very well in pots, it is best to let the soil dry out before watering as it doesn’t like wet feet.
If you allow the plant to go to seed you won’t need to worry about propagating as it self-sows so readily, but you can save the dandelion-like flower heads in the fridge for a year or two with good results
Nutrition:
There isn’t a lot of information available about the nutrition of Bolivian coriander, however it’s used in traditional medicine to treat inflammation of infected wounds, to lower blood pressure and to treat stomach disorders. Like most green vegetables and herbs, it’s most likely high in vitamins and minerals too.
Using it in the kitchen:
If you like coriander, you’ll most likely enjoy Bolivian coriander too. The main advantage being that it’s available almost all year round in warmer climates, and thrives when regular coriander wants to bolt to seed.
Pick young leaves and add to any dish you’d use coriander for. I particularly like it (even prefer it) for Mexican and cajun-style dishes involving meat, tomatoes or beans. Also makes an excellent salsa.
I consider Bolivian coriander to be a survival plant as it self seeds so readily and offers coriander flavour almost all year round
