Gotu Kola
Latin Name: Centella asiatica
Herb Class/Action:
Gotu kola is classified as a nervine tonic, nootropic, adaptogen, vulnerary, and circulatory stimulant.
Parts of Plant Used:
The aerial parts—especially the leaves and stems—are used medicinally, either fresh or dried.
Flavors:
Gotu kola has a mildly bitter, green, and slightly sweet flavor.
Energetics:
Gotu kola is energetically cooling and moistening.
Medicinal Properties:
Cognitive and Nervous System Support: Gotu kola is revered as a brain tonic. It enhances memory, concentration, and mental clarity, and is used to support nervous system function, reduce mental fatigue, and support recovery from neurological trauma.
Anxiety and Stress Relief: As a nervine and mild adaptogen, gotu kola helps soothe anxiety, uplift mood, and ease stress-induced exhaustion. It calms the mind without causing sedation, making it useful for long-term support.
Skin and Wound Healing: Gotu kola stimulates collagen production and supports wound healing, making it effective for ulcers, burns, scars, and other skin damage. It is commonly used in salves, creams, and compresses for skin repair and elasticity.
Circulatory and Venous Tonic: Gotu kola strengthens the blood vessels and improves microcirculation. It is used for varicose veins, hemorrhoids, chronic venous insufficiency, and edema, particularly in the lower limbs.
Anti-inflammatory and Detoxifying: It gently supports liver function, helps clear skin eruptions related to systemic inflammation, and has a mild lymphatic-cleansing effect.
In the Garden:
Gotu kola is a creeping perennial native to tropical and subtropical regions of Asia. It prefers moist, rich soil and partial shade but will tolerate full sun with adequate watering. The plant grows low to the ground, with small fan-shaped leaves and delicate pink or white flowers. It spreads easily and can be grown in containers, raised beds, or garden borders in warm climates or as a potted plant indoors in cooler regions.
Culinary Uses:
Gotu kola is used as both food and medicine in many Asian traditions. Fresh leaves are added to salads, blended into green juices, or cooked into soups and stews. In Sri Lankan and Indian cuisine, it’s often prepared as a sambol or stir-fried green. The taste is mildly bitter and pairs well with coconut, lime, and garlic.
Precautions:
Gotu kola is generally safe when used appropriately. Large doses or long-term use may cause headaches or dizziness in some individuals. Rare cases of photosensitivity and liver irritation have been reported, particularly with concentrated extracts. Not recommended during pregnancy in high doses. May interact with sedatives, diuretics, and medications affecting the liver—consult a qualified practitioner before extended use or high dosing.
