Botanical Name: Porophyllum ruderale
Some other names: summer cilantro, quillquina, papalo, tepegua and many others
How to Grow It
Bolivian coriander (Porophyllum ruderale) is a hardy annual herb that reaches about 1 m tall and forms a loose, bushy clump of rounded green leaves. It’s not actually related to regular coriander, but its flavour is similar enough that it’s often used the same way – and it keeps producing when regular coriander has given up due to heat.
Native to Central and South America, it thrives in warm, subtropical and tropical climates and will happily grow year-round in those regions. It loves full sun and well-drained soil, but I’ve found it will cope with a wide range of conditions and even tolerates drought surprisingly well.
Leaves can be picked as soon as the plant is big enough, and regular picking keeps it lush. Snip off seed heads if you want to keep the leaves coming, but if you let it flower and set seed, it will self-sow freely – which means you’ll never really have to replant. The seeds are like little dandelion tufts and store well for a year or two if you want to collect and share them.
It also does beautifully in pots and containers – just let the soil dry between waterings, as it hates sitting in soggy ground.
Herbal & Nutrient Value
There isn’t a lot of detailed data on Bolivian coriander’s nutrition, but like most leafy herbs, it’s likely rich in vitamin C, vitamin A, and minerals. In traditional medicine in Central and South America, it’s been used to soothe stomach upsets, lower blood pressure, and treat inflammation in wounds.
Some of these uses are backed by early studies showing the plant has antimicrobial and anti-inflammatory compounds, though research is still ongoing. At the very least, it’s another way to get a variety of greens (and their vitamins) into your diet – and that’s always a win.
Traditional and Home Remedies
Infused tea: Leaves steeped in hot water for 5–10 minutes for digestion
Leaf poultice: Crushed fresh leaves applied to inflamed skin or infected cuts
Leaf-chew tonic: 2–3 raw leaves chewed before meals to aid digestion
Papalo vinegar tincture: Chopped leaves infused in apple cider vinegar for digestive tonic
Papalo & mint blend tea: Cooling herbal blend for heat or fever
Using It in the Kitchen
If you like coriander, there’s a good chance you’ll love Bolivian coriander too. The big bonus is that it doesn’t bolt in hot weather like regular coriander, so you can enjoy that fresh, herbal flavour almost year-round.
Pick young, tender leaves and toss them into salsas, tacos, bean dishes, or anything Mexican or Cajun-style. I often find I actually prefer its flavour for rich tomato or meat dishes. It’s also a great way to brighten up soups, curries, or salads.
Store it like you would most soft herbs – a quick rinse, pat dry, and keep it in a damp tea towel or container in the fridge for a few days.
Simple Recipe ideas:
– Mexican Salsa Verde – blend Bolivian coriander leaves with tomatillos, onion, lime, and chili for a fresh salsa.
– Bean Chili Boost – stir chopped leaves into chili con carne or black bean stew at the end for a herbal lift.
– Bolivian Coriander Pesto – blitz leaves with garlic, nuts, olive oil, and lime for a twist on classic pesto.
– Herbed Rice – toss finely chopped leaves through cooked rice with a squeeze of lime.
– Spicy Tacos – sprinkle fresh leaves over tacos for a bright, coriander-like hit.
Other Uses
Bolivian coriander has been used traditionally as a folk medicine in its native range – from poultices for wounds to teas for digestion. It also makes a surprisingly good companion plant: its strong scent can help deter pests, and because it self-seeds, it’ll keep filling little gaps in your garden.
Why it’s a survival plant
It’s one of those “plant it once and forget it” herbs. It self-sows freely, copes with drought, and gives you fresh greens nearly year-round in warm areas – all without fuss. That makes it one of the easiest ways to keep coriander-like flavour in your cooking no matter what’s happening in the world.
