Gotu Kola: How to Grow the Plant, Also Called Indian Pennywort

Gotu Kola, Centella asiastica

Recently, I became the proud parent of a potted gotu kola. My friend from Sri Lanka grows this herb on her patio and had an extra container to share. If you know about the magical qualities of this humble, hard-to-find-fresh herb, then you might be a bit envious. If you are unfamiliar with this plant or only know it as an herbal supplement or as an ingredient in fancy facial creams, then you are in for a treat.

Let’s start with the good stuff. In many parts of Asia, gotu kola has been called “the fountain of life” and an “herb of longevity.” Legend says an ancient Chinese herbalist lived for 200 years because he ate gotu kola. This herb, packed with essential vitamins and minerals, has been used for thousand of years to treat numerous afflictions in India, China, and Indonesia. In Ayurveda, it is believed to improve mental clarity and support a long life. In India, a common saying is that elephants gain their good memory from snacking on wild gotu kola. My friend claims eating this herb is great for a healthy complexion; it can also be mashed up and combined with coconut oil and tumeric for a glowing face mask. Side note: before eating gotu kola, consult with your doctor if you are on medication, are pregnant, nursing, or allergic to it.

What does it taste like? The flavor is mildly herbaceous like celery (it’s actual related to parsley), and the young leaves and stems can be added to curries, soups, salads, or smoothies. It can be eaten raw or cooked. A traditional Sri Lankan dish is gotu kola sambol, a salad made with the leaves, freshly grated coconut, green chili, onions, tomatoes, lime juice, and salt.