Gotu Kola Health Benefits And Culinary Uses

Gotu Kola is a small herbaceous plant famous in south Asia such as India, Pakistan, and Sri Lanka, and in South Africa like Madagascar.

It is found also in Eastern Europe and in other regions across the world. The plant, specifically its roots and leaver, is a very important component of Ayurvedic medicine as they contain healing compounds.

The stems of the medicinal herb are slender. One plant is interconnected with one another by their roots.

One stalk or stem has one leaf, green in color, and usually round in shape with netted veins on it. Its rootstock comprises of rhizomes that grow vertically down.

Near the surface of the soil in rounded bunches is where the gotu kolas bloom pinkish to red flowers with each flower enclosed in two green bracts and bears five stamens and two styles. There are 5 to 6 corolla lobes per flower.

Three months from cultivation, the medicinal herb are ready to be harvested for culinary and medicinal applications.

In medicine, the healing herb is efficient in treating venous insufficiency and varicose veins, wound healing and skin lesions, anxiety, insomnia, scleroderma, stress, and depression.

It is characterized by rejuvenative nervine recommended for nervous disorders, including epilepsy, premature aging, and senility.

People also use it as brain tonic as it is said to aid in memory function and intelligence. It energizes the flagging cognitive abilities by energizing the central nervous system, thereby, easing away the nervous breakdown as well.

In addition, it increases the libido, improves the reflexes, and rebuilds energy reserves.

Culinary wise, the leaf of the medicinal herb can be eaten raw. It can also be an ingredient in a green salad. Because the leaves are the major source of the plant’s healing powers, the leaves are the major ingredient in making supplements.

And although it is a natural medicine, doctors advise patients to follow the administration instructions found on every label of the product.

In Sri Lanka, gotu kola is prepared as Malluma. It is a traditional accompaniment to rice and curry, which goes well with any native vegetarian dishes including jackfruit curry, pumpkin curry, and dhal, which are all nutritious. Also included are turmeric powder, chilis, chili powder, and lime.

Congee in Sri Lanka, called Kola Kenda is also prepared with liquidize gotu kola, well-cooked red rice, and coconut milk. The congee is accompanied with Jaggery to taste sweet.

In Vietnam and Thailand, the leaf is used in preparing for a drink or eaten raw during meal or in salads and cold rolls.

The market in Bangkok sells these products together with chrysanthemum, orange drinks, roselle, and coconut.

In Indonesia, the leaves of plant are used in making sambai ori peuga-ga, a type of Aceh salad mixed with asinan in Bogor.Growin gotu kola is very easy.

They thrive in low wet areas or along ditches. For medicinal and culinary uses, it is best to grow them where the leaves do not catch contamination.

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