Gotu Kola (Centella Asiatica) – Herb
The practitioners of Indian and Chinese medicine know what they're talking about. For the rest of us, gotu kola is a climbing herb from the tropics and subtropics. We source it from Sri Lanka. You can also get it as part of dietary supplements, but nothing beats the natural form. The slightly earthy infusion can be taken internally or externally.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 22. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 22. 10. | 4,90 € |
Ingredients
100 % Asiatic pennywort (Centella asiatica)Brew & Taste
The taste is rather earthy and mild. The smell of this herb does not have any interesting notes either. The infusion is light greenish in color. It can be sweetened with honey and lemon.
Origins
Centella asiatica, gotu kola or Fo-ti-tieng, Brahmi, Antanan or Pegaga grows wild in Sri Lanka, Indonesia, India and Madagascar. It is a creeping plant found in the muddy waterlogged soils of the tropics and subtropics. It is used in traditional Ayurvedic medicine. In Sri Lanka, for example, Bengal tigers are said to be fond of wallowing in its growth. This is how they heal open wounds sustained in skirmishes and fights over prey. Gotu kola is also popular in Vietnam and China and used by Australian and South African shamans.
In our conditions, the gotu kola can be grown as a house plant. Because it is not hardy, it needs to be placed inside for the winter. It likes sunny or semi-shaded habitats and consistently moist soil.
Gotu kola (Centella asiatica) is described in more than 100 species. It grows to about 30cm, has long-stalked leaves and very small flowers.
The fresh leaves can be used in salads, but are more often dried with the stems.
Benefits of ingredients:
Herb packaging preview
We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.
Preparation
100 °C
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10-20 minutes
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1 to 2 teaspoons for 150-200 ml
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Instructions for preparation
Pour 150-200ml of boiled water (100°C) per 1-2 teaspoons of herb.
When brewing in a teapot add 1-2 extra teaspoons.
Covered, let steep for 10-20 minutes, then remove the strainer.
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