How to grow gotu kola
Overview
Gotu kola (Centella asiatica) is a low-growing, creeping herb from the Apiaceae family, valued for its edible leaves and traditional medicinal use. It thrives in consistently moist, shady conditions and is ideal for boggy or poorly drained areas in the garden.
Soil Preparation
Gotu kola prefers heavy, moisture-retentive soils with a pH of 6.0–7.0. Improve drainage in sandy soils by adding well-rotted compost or clay. Avoid free-draining mixes; the soil should feel damp to the touch at all times. No lime is needed unless the soil is very acidic.
Growing Guide
Plant gotu kola in a position that receives dappled or part shade, avoiding deep dry shade. It prefers heavy, moisture-retentive soil such as clay or loam; amend with organic matter to improve water holding. Space divisions or seedlings 30–40 cm apart to allow runners to spread. Keep the soil surface consistently damp, especially during establishment, and water daily in hot weather. Mulch heavily with straw or lucerne to maintain moisture and suppress weeds.
Care
Feed monthly during the growing season with a balanced liquid fertiliser or compost tea to encourage lush leaf growth. Trim back yellowing or old leaves to promote fresh, tender regrowth. Renew mulch layer annually to retain soil moisture and suppress weeds.
Companion Planting
Plant gotu kola near leaky garden taps, water features, or bog gardens where it can access constant moisture. It pairs well with other moisture-loving plants like watercress, mint, and taro. Avoid planting near drought-tolerant herbs such as rosemary or thyme, which will suffer in the same conditions.
Common Pests & Risks
Gotu kola is generally pest-free in Australian gardens. Occasional slugs and snails may damage young leaves in wet weather; control with iron-based baits or hand-picking at dusk. No significant diseases affect this plant in home gardens.
Harvesting
Harvest individual leaves once they reach 2–3 cm across, picking the rounded, spade-shaped leaves from the outer edges of the plant. Use fresh in salads, smoothies, or as a cooked green. Leaves are best harvested in the morning when turgid; store in a sealed bag in the fridge for up to a week.
In the Kitchen
Use fresh gotu kola leaves raw in salads, stir-fries, or as a garnish. The leaves have a mild, slightly peppery flavour and blend well with other greens. Store harvested leaves in a damp paper towel inside a sealed container in the fridge for up to a week; do not freeze.
Troubleshooting
Yellowing leaves: caused by dry soil or too much sun; move to shadier spot and water more frequently. Brown leaf edges: caused by low humidity or salt build-up; flush soil with water and increase misting. Leggy growth: caused by insufficient light; move to brighter but still shaded position. Slow spread: caused by poor soil moisture; add organic mulch and water more often.