I made quick search on the web. It found 3 entries, the most
relevant is quoted below:
..Michael
Forwarded message:
> From jmh@tko.vtt.fi Mon Apr 15 12:38:18 1996
> Message-ID: <3172283F.2D85@tko.vtt.fi>
> Date: Mon, 15 Apr 1996 12:43:11 +0200
> From: Jörg-Michael Hasemann <jmh@ele.vtt.fi>
> Organization: Technical Research Centre of Finland
> X-Mailer: Mozilla 2.0 (Win16; I)
> MIME-Version: 1.0
> To: jmh@tko.vtt.fi
> Subject: papalo
> X-URL: http://www.richters.com/papalo.html
> Content-Type: text/plain; charset=us-ascii
> Content-Transfer-Encoding: 7bit
>
> NEW! PAPALO
> Porophyllum ruderale ssp. macrocephalum (A / cim/ 12 )
> (Papaloquelite) Fabulous new herb from Mexico. This is really a type of
> coriander, only stronger. Leaves possess huge oil
> glands which give papalo its potent flavour and scent. The flavour gets
> stronger the older the leaves get. Grows up to 2 m (8')
> high, but can be harvested at a much smaller stage when the flavour is
> milder. In Mexico, 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. If you
> are a cilantro aficionado, this is a must!
> S4335 Seeds: Pkt/$2.50, 10g/$10, 100g/$57
>
--
Michael Hasemann | Technical Research Centre of Finland - Automation
| Kaitovayla 1, P.O. Box 13023, 90571 Oulu, Finland
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