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Author Bio Biographical statement from the author of Growing and Selling Fresh Cut Herbs.

Speaker
Sandie is a speaker
that will bring a wealth
of information to any
event.

Consultant
Learn how to grow
herbs efficiently

Growing and Selling
Fresh-Cut Herbs

Looking for a great gift for that favorite gardener? Here you'll find out where to buy this book or how to
order it online.

Herb of the
Month

Check here each
month for a new herb, featuring: growing,
care and uses.

Questions and Answers
Send your questions to the author by e-mail. They will be answered personally and may be included on this page for others to read.

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Here you can order Growing and Selling Fresh-Cut Herbs, see media and book reviewers' comments, check out herb organizations, and visit sites that sell herb seeds, plants, packaging, etc.

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Read here to find out what readers have to say about Growing and Selling Fresh-Cut Herbs


Herb of the Month

[Image]

Papalo

Porophyllum ruderale
or
Porophyllum ruderale spp macrocephalum
Family:
Compositae


Description: Tropical and sub-tropical annual plant growing in a multibranching airy manner with blue-green leaves 1- 2 inches long.  The stems can reach up to 6 feet in very hot climates.  The leaves are oval and small, with elongated translucent oil glands occurring at 4each wavy notch in the leaf.  Its botanical name means “pored leaf”.  Showy purple to brownish-green starburst flowers at the ends of the branches.  Papalo is native to Arizona, New Mexico, and Texas, as well as Mexico and Central and South America. It is edible, but is considered a weed throughout much of its range.

Cultivation: Tropical and sub-tropical annual plant growing in a multibranching airy manner with blue-green leaves 1- 2 inches long.  The stems can reach up to 6 feet in very hot climates.  The leaves are oval and small, with elongated translucent oil glands occurring at 4each wavy notch in the leaf.  Its botanical name means “pored leaf”.  Showy purple to brownish-green starburst flowers at the ends of the branches.  Papalo is native to Arizona, New Mexico, and Texas, as well as Mexico and Central and South America. It is edible, but is considered a weed throughout much of its range.

Culinary Uses: This distinctively pungent herb is usually eaten raw on cemitas - central Mexico's version of the hero sandwich - and is sometimes found in guacamole and salads. In Mexico it is used fresh with soups and stews, grilled meats, beans and salads, much like cilantro. Papalo is not cooked , only used fresh or added at the last moment. In Bolivia, native Quechua people call it Killi and eat it daily.  The plants have a unique taste  somewhere between arugula, cilantro and rue. The purple leaves, harvested  from July to hard frost, are used daily with different chiles and can be finely chopped to sprinkle onto cold red or white gazpacho (a spicy soup made from raw vegetables).

Papalo Salsa
2 roasted and deseeded chopped chili peppers
2 roasted and deseeded green peppers, chopped
3 small green tomatoes, chopped
4 roasted garlic cloves
6 papalo leaves
tsp lemon juice
1 tsp oil
salt
2 spoonfuls of minced onion
           Combine all the ingredients in a food processor and let sit in refrigerator for at least 1 hour before serving.

The comprehensive revised edition of Growing and Selling Fresh-Cut Herbs is available from author, most internet booksellers, bookstores, and in libraries.  It can be ordered from the distributor, Independent Publishers Group

 


E-mail your questions, tips or suggestions.
I look forward to hearing from you.

 

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