Gotu Kola

Centella asiatica — Apiaceae

Italiano: Centella — Pennywort

Description

Gotu Kola (Centella asiatica) belongs to the Apiaceae family and is native to Asia. It thrives in Wet places, Rice paddies, Damp tropical environments across regions including India, Sri Lanka, Southeast Asia, China.

Botanically, Gotu Kola is leafy herb raw salads drinks. Ayurvedic medicine. Memory herb.. It is also known locally as Pennywort.

The edible parts include Leaves, Stems. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, December, July, June, November, October and September.

Nutritionally, Gotu Kola stands out for its Vitamin K (200.0mg, 167% DV), Vitamin A (510.0mg, 57% DV) and Vitamin E (2.5mg, 17% DV). It also provides 1.1g protein and 2.0g dietary fiber per 100g serving.

In the kitchen, Gotu Kola offers a Fresh herbaceous flavor profile. Raw juice tea salad. Common culinary applications include raw, juice, tea, salad. Popular preparations include Gotu kola juice, Sauteed greens with garlic, Wild green pesto, Leafy green soup.

For storage, fresh 2d.

Safety note: No toxicity. Antinutrient content is no significant. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect gotu kola during Jun, Jul, Aug, Sep, Oct, Nov and Dec. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically wet places, rice paddies, damp tropical. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Asia communities have long valued gotu kola as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, gotu kola pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

7/10

Toxicity: No toxicity

Antinutrients: No significant

Safe lookalikes: No edible similar

Dangerous: No poisonous

Harvest Calendar

JanFebMarAprMayJunJulAugSepOctNovDec

Edible parts: Leaves, Stems

Preparation: Raw juice tea salad

Flavor: Fresh herbaceous

Nutrition (per 100g)

Protein: 1.1g

Fat: 0.1g

Fiber: 2.0g

Vitamin C: 15.0mg (16%DV)

Vitamin A: 510mcg (56%DV)

Vitamin E: 2.5mg (16%DV)

Vitamin K: 200mcg (166%DV)

Folate (B9): 10mcg (2%DV)

Calcium: 40.0mg (3%DV)

Iron: 1.0mg (5%DV)

Magnesium: 36mg (8%DV)

Potassium: 240mg (5%DV)

Zinc: 0.3mg (2%DV)

Culinary Uses

raw, juice, tea, salad

Storage

Fresh 2d

Recipes

Gotu kola juice
Sauteed greens with garlic
Wild green pesto
Leafy green soup
Stir-fried Gotu Kola
Gotu Kola tempura
Gotu Kola and tofu soup

Where It Grows

Continent: Asia

Regions: India, Sri Lanka, Southeast Asia, China

Habitat: Wet places, Rice paddies, Damp tropical