Pennywort (Centella asiatica) is a herbaceous plant belonging to the Apiaceae family, characterized by creeping stems, roots that develop at the nodes, and leaves growing in clusters on long petioles. Pennywort commonly grows in moist environments and is widely used in Vietnam as a fresh vegetable, food ingredient, and beverage ingredient.
Characteristic Features
The stems are slender, creeping, green, and capable of developing roots at the nodes.
The leaves are round to kidney-shaped, with slightly serrated edges and a natural green color, commonly growing in clusters on long petioles.
The petioles are long and slender, with a smooth or slightly veined surface.
Fresh pennywort should have intact leaves and petioles with natural green color, without bruising, yellowing, excessive softness, or signs of mold.
The leaves have a moderately soft texture, high moisture content, and a distinctive fresh green aroma.
Flavor & Texture
Pennywort has a mild herbal aroma, slightly bitter flavor, and a refreshing aftertaste. The leaves are soft and juicy; when blended or crushed, they produce a slightly viscous mixture with a natural green color.
Uses and Applications
Served as a fresh vegetable accompaniment with Vietnamese dishes.
Blended or juiced to prepare pennywort beverages and drinks.
Used as an ingredient in salads, mixed dishes, and fresh vegetable preparations.
Combined with mung beans, coconut, sugar, or other ingredients to prepare beverages and food products.
Used as a natural ingredient for color and flavor in certain food products.
The young leaves and stems can be used in certain dishes after appropriate preparation.
Nutritionally, pennywort provides dietary fiber, vitamins, and certain minerals, while containing natural plant compounds that contribute to its green color and characteristic flavor.
