Quillquiña
Porophyllum ruderale — Asteraceae
Italiano: Quillquiña / Killi
Description
Small-leaved Andean herb with a distinctive pungent cilantro-like flavor. Indigenous green of the Andes.
Edibility
6/10
Toxicity: Strong flavor; use as herb/garnish, not main vegetable
Antinutrients: Minimal
Safe lookalikes: Similar edible species
Dangerous: Verify identification before consumption
Harvest Calendar
JanFebMarAprMayJunJulAugSepOctNovDec
Edible parts: Leaves, Young shoots
Preparation: Pick young leaves; wash; chop finely; use fresh only
Flavor: Pungent, cilantro-parsley, sharp, aromatic
Nutrition (per 100g)
Protein: 2.0g
Fat: 0.5g
Fiber: 3.0g
Vitamin C: 45.0mg (50%DV)
Vitamin A: 50mcg (5%DV)
Vitamin E: 1.0mg (6%DV)
Vitamin K: 30mcg (25%DV)
Folate (B9): 20mcg (5%DV)
Calcium: 30.0mg (2%DV)
Iron: 1.0mg (5%DV)
Magnesium: 20mg (4%DV)
Potassium: 200mg (4%DV)
Zinc: 0.3mg (2%DV)
Culinary Uses: Garnish, Salsas, Soups, Salads Storage: Refrigerate fresh parts
Recipes
- Chop fresh and sprinkle over soup or ceviche as garnish
Where It Grows
Continent: SouthAmerica
Regions: SouthAmerica
Habitat: Andean highlands, rock walls, gardens, 2000-3500m
Important: Always verify plant identification before consumption.
This content is for informational purposes only. Consult reliable sources and
experts before eating any wild plant. Improper identification can be dangerous.
