Indian Pennywort
I wonder why it is called pennywort??? However it is also known as Gotu Kola,Vallarai (India), Pegaga(Malaysia) and Di Chien Tsao, Man Tien Hsing and Zhi Xue Cao (China). The origin of this plant is believed to be from India. In my garden, I have 2 types of Vallarai (the leaves are shaped differently) and both taste the same…. This is a creeping plant with rooting at nodes. Grows well in damp soil and requires no additional care and I have not seen any pest attacking these plants yet. It is so very easy to plant. Just plant a few that has some roots and leaves on the soil. Water well, and soon you’ll find yourself with fresh supply of Vallarai from your own garden.
I also found the following information from Wikipedia,
Pennywort is a name given to several completely different plants around the world. In general they all have round leaves and a low-growing habit. It may refer to:
- In Asia: the edible Asiatic Pennywort, Centella asiatica, aka Gotu Kola, Luei Gong Gen, Takip-kohol, Antanan, Pegagan, Pegaga, vallaarai (Tamil), Kula kud, Bai Bua Bok (ใบบัวบก), or rau má
- In Europe: Navelwort, Umbilicus rupestris (formerly Cotyledon umbilicus), aka Penny-pies, Wall Pennywort, or Kidney Wort, a succulent, perennial flowering plant in the stonecrop family Crassulaceae
- Water pennywort, the genus Hydrocotyle, aka Indian Pennywort, Marsh Penny, Thick-leaved Pennywort and even White Rot, aquatic or semi-aquatic plants
- such as the edible Dollarweed, Hydrocotyle umbellata
- Liver leaf, Anemone hepatica, aka liverwort
- Virginian Pennywort, Obolaria virginica
- Cymbalaria aequitriloba, tiny ivy-like leaves with copious purple-pink flowers with yellow throats. There is also a type with white flowers called Cymbalaria muralis ‘Alba Compacta’
My advice, please make sure it is the correct Pennywort before you start consuming it.
Indian’s believe this plant has the value as a revitalizing herb that strengthens the nervous function and memory. I have read that, apart from improving a person’s memory power, this plant also improves physical strength, voice, complexion digestive power, poor blood circulation, rheumatism and arthritis and lowering blood sugar levels. Today, it is also one of the active ingredients of many drugs and cosmetic preparations in Europe, U.S.A. and Japan in the field of skin care.
However this is very much confused with Brahmi (Bacopa monieri). I have not come across Brahmi in Malaysia yet but was blessed to have this dish everyday, during my visit in Belur Math, Kolkata, 3 years ago.
For further details on this wonderful herb, you may want to visit, http://www.herbsarespecial.com.au/free-herb-information/gotu-kola.
The Vallarai are sold as fresh leaves, powdered capsules and also as tonic. In Malaysia, a small bundle of fresh Vallarai is sold for RM1.These is mainly eaten as salads by the Malays. As for me, the leaves and stems are boiled together and the water is consumed. I also stir fry Vallari with other green leave vegetables. The Vallarai chutney is one of the most sold items in the Pasar Malam (night market with many small hawker kind sale).
If you are looking for a really different way to cook the Vallarai, apart from the normal chutney,salad and etc, try the recipe at http://www.tastypalettes.com/2009/02/vallarai-milagu-kuzhambhu-pennywort.html
Let’s go green.
