Asiatic Pennywort

Native to Asia, Pennywort has been used as medicinal herbs in Ayurvedic medicine and traditional Chinese medicine for centuries. A drink made with fresh Pennywort leaves provides a very refreshing, thirst quenching juice after a long tiring day. Its distinct greenish bitter taste can be offset by the addition of homemade pandang-flavoured sugar syrup, poured over crushed ice. Young tender leaves, with their dry spicy flavour, can be eaten raw and added into cold salads. When taken in small amount, Pennywort leaves is said to help revitalise the brain, improve memory, relieve pain from arthritis, reduce inflammation and bring down fevers.