Gotu Kola, scientifically known as Centella asiatica, is an esteemed herb prevalent in traditional Asian culinary and medicinal practices. Its vibrant, fan-shaped leaves carry a subtly bitter yet refreshing flavor that introduces a unique element to a plethora of dishes. The leaves are utilized in various forms - raw, dried, or even transformed into a powder, each method offering a different dimension to the food they grace. Gotu Kola holds a revered place in Ayurvedic and traditional Chinese medicine, where it is credited with potential cognitive enhancing properties and general wellness benefits.

In culinary contexts, the leaves of Gotu Kola bring an unexpected twist to salads and stews, pairing particularly well with zesty or spicy dishes. They often feature in Sri Lankan cuisine where they are blended into a nutritious green porridge known as 'Kola Kanda'. The leaves are also sometimes used as a herbaceous garnish, imparting a fresh and earthy aesthetic appeal to the plate.

Beyond food, Gotu Kola's usage extends to the preparation of therapeutic teas or juices, often coupled with honey or lemon for an invigorating brew. The plant is also popular in skincare products due to its reputed beneficial properties. From the kitchen to wellness practices, Gotu Kola's leaves demonstrate a range of versatile uses, underscoring its integral role in our daily routines.

Botanical Name: Cantella Asiatica

Also known as: Gotu kola leaves, Centella asiatica, Asiatic pennywort, Indian pennywort, Mandukaparni, Brahmi, Brahma manduki, Brahmi booti, Hydrocotyle asiatica, Jalbrahmi, Khulakhudi, Vallaarai, Centella, Indian water navelwort, Marsh penny, Pennywort, Sheep rot, Takip-kohol, Thankuni, Vallarai keerai, Pegagan, Antanan, Pegaga, Gagan-gagan, Ji xue cao, Mandukaparni, Luei gong gen, Bai bu, Gotu kola kodavan, Indian pennywort, Asiatic pennywort, غوتوكولا