Quillquiña

Description

Quillquiña (Porophyllum ruderale) belongs to the Asteraceae family and is native to SouthAmerica. It thrives in Andean highlands, rock walls, gardens, 2000-3500m environments across regions including SouthAmerica.

Botanically, Quillquiña is small-leaved Andean herb with a distinctive pungent cilantro-like flavor. Indigenous green of the Andes..

The edible parts include Leaves, Young shoots. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during April, August, December, February, January, July, June, March, May, November, October and September.

Nutritionally, Quillquiña stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving.

In the kitchen, Quillquiña offers a Pungent, cilantro-parsley, sharp, aromatic flavor profile. Pick young leaves; wash; chop finely; use fresh only. Common culinary applications include Garnish, Salsas, Soups, Salads. Popular preparations include Chop fresh and sprinkle over soup or ceviche as garnish.

For storage, refrigerate fresh parts.

Safety note: Strong flavor; use as herb/garnish, not main vegetable. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect quillquiña during Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov and Dec. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically andean highlands, rock walls, gardens, 2000-3500m. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional SouthAmerica communities have long valued quillquiña as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, quillquiña pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

Garnish, Salsas, Soups, Salads

Storage

Refrigerate fresh parts

Recipes

• Chop fresh and sprinkle over soup or ceviche as garnish

Where It Grows