Gotu kola plant in a pot
Gotu Kola Centella asiatica is a weedy, creeping, perennial herb in the carrot or Apiaceae family. Also known as Pennyweed or Pennywort it has kidney-shaped leaves with indented edges up to 5 cm across, that grow on tall stems. These stems also spread and root at the nodes. The flowers are white to pink and arise from nodes at ground level, so it can be hard to see them hidden under the leaves.
The plant prefers warmth, shade and moisture and is native to Australia and tropical Asia, although now appears worldwide.
Gotu kola spreading in a shady part of the garden
Gotu Kola has a long history of medicinal use in its countries of origin, especially in Ayurvedic (Indian healing systems), Indonesian and Chinese practices. It was known as brahmi and taken to improve meditation. On a practical level prepared as an infusion it heals wounds and lessens the formation of scar tissue after accidents, surgery or burns. It is also a skin tonic, stimulates the production of collagen and improves the tone of veins near the skin surface. It is a herb that clears toxins, reduces inflammation, assists in healing and regeneration, and balances the nervous system. In addition, it assists the immune system, is anti-rheumatic, a mental stimulant and brain tonic, anti-bacterial, and anti-viral. An impressive list of qualities isn’t it!
Gotu Kola is used as food as well as medicine in its lands of origin. It is commonly served in salads, curries, rice dishes and teas. I eat several leaves per day added to my smoothie.
An Indian guest staying here told me his mother boils up fenugreek seeds in coconut milk, adds Gotu kola leaves and eats it with rice. Here is a recipe I found and adapted.
Kola Kenda (Herbal Porridge/Kanji)
Ingredients
- 1 cup Long grain white rice (I used short grain sushi rice)
- 6 cups water or 3 cups water, 3 cups coconut milk
- 1 tsp Fenugreek (powdered but whole works too)
- 1.5 tsp Salt
- 4-7 Garlic Peeled (I used 4)
- 1-2 cups Gotu kola leaves plus parsley, kale or any green or herb you choose
- 3 tbsp coconut milk powder (omit if using coconut milk to cook the rice)
Instructions
- Wash the rice well and drain. Boil the rice in 6 cups of water/coconut milk, fenugreek, 1tsp of salt,
Blended greens in water
and garlic. Let it boil well on medium/low heat with lid on.
- While the rice is cooking blend the leaves in 1 cup of water (or coconut milk). Check the rice by pinching a grain with your finger. When it breaks easily add the blended green liquid to the rice.
- Cook on medium/low heat briefly to absorb the green juice. The rice will become sticky and that’s alright. Avoid boiling the porridge.
- Add the rest of the salt to your taste. When it bubbles it should be done. The herbal juice should be absorbed to the rice and it tastes delicious!!
MERRY CHRISTMAS, HAPPY NEW YEAR! SEE YOU IN 2019!!
