General: Upright herb with tender, flavorful foliage that is similar in taste to cilantro. Wonderful addition to Mexican dishes and salsas, usually used freshly picked.

Culinary Uses: These plants have a unique taste somewhere between arugula, cilantro, and rue. They can be eaten raw on sandwiches, guacamole, and in salads. It is never cooked for very long, generally it is added in just before the end of the cooking process or used completely raw and fresh. It can be used with soups and stews, grilled meats, beans, and salads, much like cilantro.

Medicinal Uses: The Chacobo Indians of Bolivia believe papalo leaves will reduce swelling of infected injuries. The Quechua people, also of Bolivia, consider it useful for treating liver ailments and high blood pressure. Overall it is said to be used medicinally for liver ailments.

Ornamental Uses: An herb that has a multibranching airy manner with blue-green leaves. The leaves are oval and small with elongated translucent oil glands. Showy purple to brownish-green starburst flowers at the ends of the branches.