Botanical Name: Centella asiatica
Some other names: Pennywort, Indian Pennywort, Indian Ginseng, kodavan
How to Grow It
Gotu kola is a low-growing perennial that creeps along the ground, forming a lush mat of small, round, scalloped-edged leaves. It thrives in swampy, boggy spots – think pond edges, wet garden corners, or even in pots with a saucer that’s always kept wet.
Native to Asia (you’ll find it across India, Sri Lanka, and Southeast Asia), it’s happy in tropical to temperate climates. In warm zones it’s green all year; in cooler climates it may slow or go dormant in winter, then bounce back in spring.
Gotu kola tolerates full sun or shade – in the hottest climates it appreciates a little shelter, but it will still thrive with plenty of water. It prefers damp soil, but will survive in ordinary garden beds if you keep the water up to it.
Propagation is ridiculously easy: simply break off a rooted piece and plant it – it will strike almost anywhere it touches soil. In pots it trails prettily over the edge and will often try to root into the ground below.
Herbal & Nutrient Value
Gotu kola might be small, but it’s nutritionally dense. It contains vitamins A, B, C, and D plus a wide range of minerals, and has been valued in Ayurvedic and Chinese medicine for centuries as a “brain tonic.”
Traditionally, it’s eaten daily to boost memory, support circulation, relieve arthritis, and even “extend life.” Some cultures call it “Indian ginseng” for its reputation as a longevity herb. Modern studies have found compounds in Gotu kola that may help with wound healing and reducing inflammation, so its legendary status isn’t entirely folklore.
Traditional & Home Remedies
Gotu Kola Tea – Fresh or dried leaves steeped in hot water; drunk daily for calmness and focus.
Wound Poultice – Crushed leaves applied directly to minor wounds or burns.
Memory Tonic Juice – Fresh leaves juiced and mixed with honey; traditionally taken for brain health.
Skin Paste – Gotu kola blended with turmeric and applied for acne or scars.
Using It in the Kitchen
Gotu kola’s leaves are mild and slightly grassy, not unpleasant but not a strong flavour on their own.
The fresh leaves can be chopped and added to salads, sandwiches, or smoothies – that’s the easiest way to get your daily handful. They also make a good tea: steep the leaves alone for a light brew, or mix with other herbs like mint or lemon balm for more flavour.
Cooking isn’t really its thing – heat will likely destroy some of the more delicate compounds – but you can still toss a few leaves into soups or broths at the end for a green boost.
Simple recipe ideas:
– Gotu Kola Smoothie – blend a handful of leaves with banana, mango, and yogurt for a daily tonic.
– Herbal Tea – steep 6–8 leaves with mint and lemon balm for a calming tea.
– Salad Topper – mix the leaves with lettuce and rocket for a mild, health‑boosting green mix.
– Gotu Kola Chutney – pound leaves with coconut, garlic, and chili for a Sri Lankan–style condiment.
– Fresh Leaf Wraps – layer leaves with rice, cucumber, and herbs for light, refreshing wraps.
Other Uses
Gotu kola has a long cultural history – it’s used in traditional ceremonies, made into pastes for skin healing, and even fed to livestock for its tonic effects. The plant also helps stabilise soil and create a living mulch wherever it creeps.
Why it’s a survival plant:
easy to grow, impossible to over-harvest, useful in pots or the ground, and endlessly medicinal. A handful of leaves a day might not make you immortal – but they will help keep you thriving.
