Gotu kola

Centella asiatica

A creeping tropical/subtropical groundcover with kidney-shaped leaves used as a leafy herb in parts of Asia (gotu kola sambol, for example). Distinct from kola nut (Cola spp.).

Gotu kola

GROW → HARVEST → EAT → DRY → POWDER → CAPSULE → GUMMY — forms are not equivalent. Food first.

Identity

NameGotu kola
Scientific nameCentella asiatica
FamilyApiaceae
Typeculinary herb
Climate / zones8–11; indoor/wet greenhouse elsewhere
LightPart shade, moisture

Also called: Centella, Indian pennywort

What it is

A creeping tropical/subtropical groundcover with kidney-shaped leaves used as a leafy herb in parts of Asia (gotu kola sambol, for example). Distinct from kola nut (Cola spp.).

From the existing encyclopedia

Gotu Kola root or leaf appears in traditional tonic soups and powdered drink mixes across herbal commerce. The flavor is earthy and bitter; culinary exploration starts with tiny amounts in warm milk or broth, not high-dose supplement protocols. Toast whole seeds briefly in a dry pan to wake volatile oils before grinding. Mix into lentil, bean, or whole-grain bowls for texture and flavor depth. When substituting dried Gotu Kola for fresh, use about one-third the volume and bloom in fat or hot water before adding acid or dairy.

Edible portions

Absence of a portion from this list means it is not treated as food here — not that every other part is toxic.

Growing

Preparation and culinary uses

Traditional uses

Traditional use Ayurvedic and culinary leaf use — distinguish food amounts from extract capsules

AAA interpretation Traditional use is not automatically evidence, and evidence is not automatically a shopping recommendation.

Next steps

Sources

Honest incompleteness is preferred to fabricated completeness. If a section is missing, no record for it is attached here — not a claim that the plant lacks that characteristic, and not that it was omitted as a secret.

Internal quality class A. Strong page: distinctive plant facts plus practical growing or kitchen use.