PAPALO

Porophyllum macrocephalum. Used like cilantro in Mexico. The flavor is described as something like a combination of arugula, mint and cilantro. The flavor is actually unique to the plant. Most commonly eaten raw on cemitas (a Mexican sandwich with sliced avocado, meat, cheese, onions, red sauce and the herb PAPALO). The papalo leaf is used raw on the sandwich. Papalo is also found in Mexican guacamole sauces/dips. Also widely used in soups and stews. The plant itself can reach 3-4 feet tall. The leaves are best harvested when the plant is 12-20" tall. Here's a quick start recipe:
8 green tomatillos, diced
1 scallion, diced
3 cloves garlic, whole
1 chile pepper(Serrano or jalapeno)
5 fresh PAPALO leaves
2 avocados, diced
2 teaspoons olive oil

In a small pan combine oil,tomatillos.onion,garlic.and chile. Simmer until tomatillos are soft(10 minuites)
Pour into a blender,add PAPALO leaves and pulse until chunky. Pour into bowl, add avocados. Let stand for 30 minutes for flavors to blend. Dips with chips or put on a morning egg for breakfast.