CorseMachin
- How do you grow Pepicha?
- What is Pipicha good for?
- What does Pipicha taste like?
- What is Papalo English?
How do you grow Pepicha?
How to Grow Pipicha. A short lived perennial grown as an annual, pepicha can be direct sown when soil temperatures have warmed or transplanted out into the garden after all danger of frost has passed. Transplants should be started 6-8 weeks prior to transplanting and planted in a full sun area with well-draining soil.
What is Pipicha good for?
The herb contains vitamins C and B, as well as calcium and iron. The terpines found in the volatile oils of the Pipicha leaves are beta-myrcene and D-limonene and some others. These compounds act as antioxidants, helping to protect human cells from free-radicals and environmental toxins.
What does Pipicha taste like?
Since it is mainly a culinary herb, most pipicha ideas available are from recipes native to Mexico and South America. In fact, pipicha is also called Bolivian coriander. The flavor is said to be citrusy but with a bit of pine and mint mixed in. It has some of the bite of arugula and can be a bit overwhelming.
What is Papalo English?
Papalo (PAH-pa-low) is known by many names; Quilquiña, Yerba Porosa, Killi, Papaloquelite and broadleaf in English. It is a member of the informal quelites (key-LEE-tays), the semi-wild greens rich in vitamins and nutrients that grow among the fields in central and South America.
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