Gotukola Leaves

Gotu Kola, scientifically known as Centella asiatica, is an esteemed herb prevalent in traditional Asian culinary 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 herbal practices.

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 teas or juices, often coupled with honey or lemon for a refreshing brew. The plant is also a popular ingredient in skincare formulations. From the kitchen to personal care, Gotu Kola's leaves demonstrate a range of versatile uses, underscoring its integral role in traditional routines.

How to use it
Steep a heaped teaspoon of the dried leaf in a cup of freshly boiled water for five to seven minutes with the cup covered, then strain. The dried leaf can also be crumbled into a Sri Lankan style sambol with grated coconut, lime and shallot, or blended into a green smoothie. Its grassy, slightly bitter taste pairs well with lime and coconut. Technique tip: soften the crumbled leaf in a little lime juice for five minutes before mixing a sambol, which takes the dry edge off without cooking it.

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