Bolivian Coriander (Quilquiña)
Bolivian coriander/Quilquiña (Porophyllum ruderale)
A bold, pungent South American herb with a resinous, coriander‑like flavour — perfect for llajua, soups, and traditional Andean cooking
🌿 Quilquiña, also known as Bolivian Coriander or Killi, is a distinctive South American herb valued for its strong, pungent, herbal aroma and its unmistakable flavour. The narrow, blue‑green leaves release a deep, resinous scent that sits somewhere between wild coriander, green herbs, and a faint anise‑like note, offering a savoury, aromatic intensity that defines Bolivian llajua and other Andean dishes. Thriving in warm, sunny conditions, it forms a bushy plant with fine, aromatic foliage. For gardeners seeking something unusual, flavour‑packed, and culturally significant, Quilquiña is a superb addition to the herb garden.
Leaves
The leaves have a bold, pungent herbal flavour with resinous, coriander‑like notes and a slight anise‑green edge.
• Essential in Bolivian llajua (fresh chilli‑tomato salsa)
• Delicious in soups, stews, and broths
• Lovely with beans, potatoes, and grilled meats
• Excellent in ceviche and fresh seafood dishes
• Adds a strong aromatic lift to salads and dressings
• Best used fresh, as the flavour fades with long cooking
• Can be used where coriander is used.
Leaf flavour: pungent, herbal, resinous, coriander‑like, slightly anise‑green
Flowers
Small and lightly aromatic.
• Can be used as a garnish
• Attract pollinators in warm weather 🐝
Flower flavour: mild, herbal
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