Mandookparni

Mandookparni (Centella asiatica) (Gotu Kola)

Benefits:

Mandukaparni acts as a powerful brain food, and is known for its ability to enhance mind power (Medhya Rasayana effect). It supports and improves all aspects of mental functioning.

It helps retard the aging process. It is rated as excellent for both internal and topical application. French scientists recently did some breakthrough research to show that it stimulates synthesis of collagen, for powerful anti-aging effects on the skin. Mandookparni nourishes the mind-body connection and enhances the psychoneuro immune (PNI) response. It supports the formation of quality blood, as well as the bone marrow and nerves. It is also used for cardiac care, cough expectorant, polyurea and helps to improve lactation.

How to grow?

In the garden, gotu kola grows nearly anywhere as long as conditions are never dry, and works well near water or as a groundcover in dark, shady areas. If you live in USDA plant hardiness zones 9b or above, you should have no trouble growing gotu kola in your own garden. Keep in mind that gotu kola plants can be aggressive, especially in warm, moist climates. If this is a concern, you can grow gotu kola plants in containers.

Plant gotu kola seeds in a container filled with moist, lightweight potting soil. Be sure the container has a drainage hole in the bottom. Water thoroughly after planting. Thereafter, water as needed to keep the soil evenly and consistently moist.

Transplant the tiny plants into individual containers when they have at least one set of true leaves – the leaves that appear after the tiny seedling leaves. Allow gotu kola plants to mature for several months, then plant them in the garden when you’re sure all danger of frost has passed.

Recipes:

Indian Pennywort Curry

Ingredients:

1/2 lb pennywort

8 cups water

1/4 cup sugar

Method:

Transfer the pennywort into a clean sink and fill with cold water. Immerse the pennywort in water and swirl gently to remove the dirt from the leaves and stems. Discard any wilted greens. Repeat this washing process 1-2 more times or until the water is clear and free of sediments.

Add half of the cleaned pennywort into a blender. Add 4 cups water. Blend on Medium speed until the pennyworth is completely broken down.

Pour the juice through a fine sieve. Use a spatula to press the pulp and extract the remaining juice. Discard the pulp. Repeat the same steps to make the second batch.

Skim off any bubbles on top of the juice and discard. Add the sugar and stir until dissolved.

Serve the Pennywort Juice chilled or over ice.

Refrigerate the remaining juice in an air-tight jar. Enjoy the fresh juice within the week.

Peter Kuruvita's pennywort salad

Ingredients:

1 large handful pennywort, including the stems

½ small onion, finely chopped

1 small Indian green chilli, finely chopped

50g (1¾ oz/⅔ cup) freshly grated coconut (see notes in method)

½ teaspoon ground turmeric

juice of ½ lime

Method:

Very finely shred the pennywort, including the stems. (We've left the leaves whole in the photo.) Place in a bowl with all the remaining ingredients and mix together.

Season to taste with salt and freshly cracked black pepper, and a little more lime juice if needed; the salad should taste tangy. Serve immediately with curries, or use instead of tabouleh in a salad or wrap.

Pennywort Juice