Although intrigued by the colour and surface of the bracts surrounding the inflorescences of Porophyllum linaria, I did not manage to get a definitive photograph satisfying to me. Late seasonal rains helped fill the unused part of a pantéon (cemetery) with a chaotic assemblage of small plants in flower and fruit; while pleasing to walk through, there were no easy photographs.
Another regret is not knowing the foliage could be eaten. Members of Porophyllum, or the poreleaf genus, are described as “strongly pungent-scented” by the Jepson eFlora. While I enjoyed the fresh scent of Porophyllum linaria on my fingers from having handled it, tasting it would perhaps have been not as delightful for me. Its strong flavour is described as akin to fresh cilantro with overtones of lemon and anise. Given that cilantro tastes like soap to me (darn genes), I doubt I would have enjoyed it. However, many people do, and this species is used as a cooking herb. In Mexico, it is known as pepicha or pipicha. Leaves are used as an ingredient in soups, as a condiment, in salads and salsas, and with fish. I note that the author of this article also describes the taste as “cilantro times ten”! I would have tried it anyway.
Porophyllum linaria (synonym: Porophyllum tagetoides) is native to much of central and southern Mexico. It is also cultivated as a crop. Preferred growing conditions for this short-lived perennial or annual species include full sun and well-draining soil. Plants can grow to 60cm (2 ft.) in height within a month to 6 weeks under ideal conditions. In addition to the potent flavour that makes it a desirable herb, plants also readily regrow from cut stems ensuring long-season production. Where it grows as a native plant, habitats include grasslands, dry scrub areas, and woodland edges.
Well, we appear to share at least one gene, Daniel.
That is quite a striking shade of indigo.
B
lues are very difficult to capture…is that a true color? Whether it is or isn’t, it’s really nice.
If it isn’t, it’s pretty close. The waxy covering gives it that interesting luster.
didn’t know there was a gene for cilantro soap,ha!
When I first tried it, and the next dozen or so times after that, I also thought cilantro tasted like soap. Being a determined “chef”, I found that I just couldn’t leave cilantro out of every dish that called for it, so I just used it in smaller quantities than called for in the recipes. Today, I enjoy cilantro regularly (in normal quantities) and I can no longer understand why I ever thought it tasted like soap. I guess I can say that cilantro grows on you : )
I don’t know if I have the wherewithal to do that to myself…
Me thinks this plant needs a huge red-orange boulder behind it to make it pop for photography. That or a silvered out dead tree laying on it’s side.
Absolutely!
I agree with Anna. The first time I had cilantro in various dishes at an Indian restaurant in Kingston, I wondered where the heck the soapy taste was coming from. Now I love the herb, and happily use it quite frequently. Probably more than parsley, as a matter of fact.
Coincidentally, I was recently lured into buying some pipicha seeds from Chiltern’s. They sounded interesting, so I took a whirl and got some. I am now looking forward to growing them even more!