As we pack for our upcoming markets and CSA boxes, we’re excited to tuck in a delightful South American herb called papalo. The papalo leaves can be used much as you do fresh cilantro in many recipes and has a flavor reminiscent of both cilantro and arugula. Torn into small pieces, papalo is a fantastic addition to salsa, eggs, fried rice, pesto, or sandwiches.
Papalo’s bright flavor melds nicely with the parsley and oregano in this quick and easy chimichurri recipe. We hope you enjoy adding this unique herb to your cooking arsenal.

Recipe adapted from: