Common Name: Gotu Kola (Pennywort, Indian Pennywort)Botanical Name: Centella asiaticaPlant Family: Apiaceae (Umbelliferae)Plant Part Used: Leaf and Aerial PartsForm: Dried, Whole, Chopped, or PowderedRegion & Habitat:Gotu kola is native to tropical and subtropical regions of Asia, including India, Sri Lanka, China, Indonesia, and Malaysia. It grows as a creeping ground cover in wetlands, marshes, and areas with consistent moisture. The plant thrives in partial shade to full sun and prefers rich, moist soils near water sources. It has naturalized in parts of Africa, Australia, and the southeastern United States, and is commercially cultivated in India, Madagascar, and Sri Lanka.Traditional & Cultural Use:Gotu kola has been used in Ayurvedic medicine for over 3,000 years, where it's known as "brahmi" or "mandukaparni." In Traditional Chinese Medicine, it's called "ji xue cao" and has been incorporated into classical herbal formulations. Sri Lankan folklore suggests that elephants consume gotu kola for longevity. The herb became available in Western herbal markets in the mid-20th century and has been widely distributed in UK and EU herbal supply chains since the 1980s.Preparation & Application:Gotu kola leaves can be prepared as an infusion by steeping 1-2 teaspoons of dried herb in hot water for 5-8 minutes, then straining. Fresh leaves can be used in salads or juiced, while dried leaves work well in herbal tea blends. The powder can be mixed into smoothies or incorporated into topical preparations. Start with smaller amounts as the taste can be quite distinctive.Organoleptic Notes:Small, kidney-shaped green leaves with a fresh, grassy aroma when dried. The taste is mildly bitter with green, vegetal notes and a slightly astringent quality. Fresh leaves have a crisp texture and mild peppery undertone, while dried leaves maintain a pleasant herbal character when properly processed.