The Versatile Toothache Plant: Leaves, Flowers, and More
Botanically known as Acmella oleracea or Spilanthes, the toothache plant is a tender perennial grown as an annual in most temperate climates. While its common name points to its well-known analgesic properties, this herb has significant culinary applications as well. In the quest to diversify one's nutrition diet with new and functional foods, the toothache plant offers a surprising and multi-sensory experience.
What Parts of the Plant are Safe to Eat?
For those asking what part of the toothache plant is edible, the answer is straightforward: the leaves and flowers are the primary edible components. Both parts contain a compound called spilanthol, which is responsible for the characteristic tingling, numbing sensation it produces. It is important to note that consuming the plant in reasonable culinary quantities is considered safe, though high doses of concentrated extracts can have toxic effects and should be avoided.
- Leaves: The young, fresh leaves can be eaten raw in salads or cooked like spinach. When raw, they contribute a mild, peppery, and slightly spicy flavor along with a tingling sensation. Cooking the leaves tends to mellow this potent flavor. They are valued not just for their unique taste, but also for their nutritional content, being rich in vitamins and minerals.
- Flowers: Often called “buzz buttons,” “Szechuan buttons,” or “electric daisies,” the flower heads deliver a much more potent, mouth-buzzing effect than the leaves. When chewed, they cause a powerful tingling and numbing sensation, followed by a rush of saliva. The flavor starts grassy before transforming into an effervescent, champagne-like zing. The flowers are primarily used as a flavor garnish or in cocktails to provide a memorable sensory experience.
Culinary Uses of the Toothache Plant
The toothache plant’s unique flavor profile makes it a compelling addition to various dishes, especially in tropical cuisines where it is more commonly used. Its versatility allows it to be incorporated in both raw and cooked preparations.
- Salads: Shredded or finely chopped fresh leaves add a spicy, citrusy, and tingling kick to mixed green salads. Adding a few chopped flower heads can amplify the sensory experience, turning a simple salad into a conversation piece.
- Soups and Stews: The leaves can be cooked into soups and stews, where their flavor and tingling effect become more subtle, adding a complex undertone.
- Cocktails and Beverages: Mixologists use the “buzz buttons” to create a signature effect in cocktails, where chewing the flower before drinking can enhance and electrify the flavors. An extract, sometimes called jambu oil, is also used as a flavoring agent.
- Desserts and Garnishes: Some chefs have experimented with using the flowers to garnish desserts or raw fish, creating a surprising flavor contrast.
Comparison: Leaves vs. Flowers
| Feature | Leaves | Flowers (Buzz Buttons) |
|---|---|---|
| Tingling/Numbing Sensation | Mild to moderate; less intense than flowers | Strong to very intense; immediate and prominent |
| Flavor Profile | Peppery, slightly spicy, grassy; milder when cooked | Initially grassy, evolving into effervescent, citrusy, and pungent notes |
| Culinary Application | Can be cooked or eaten raw; used in salads, soups, stews | Best used as a raw garnish for cocktails, salads, or desserts |
| Key Compound | Contains spilanthol, though in lower concentration | Richer concentration of spilanthol |
| Nutritional Value | Good source of vitamins A, C, K, folate, and minerals | Primarily valued for the sensory experience and analgesic properties |
Safety and Medicinal Benefits
While the focus here is on culinary use within a nutrition diet, it is important to briefly touch upon the plant’s traditional medicinal context. The compound spilanthol has demonstrated potent analgesic, anti-inflammatory, and antimicrobial properties in various studies, which is why it has been used to treat oral ailments for centuries. It is known to increase saliva flow, which can aid in treating dry mouth. However, these are medicinal applications, and anyone with underlying health conditions or on medication should consult a healthcare provider before using the plant for therapeutic purposes. High doses or extracts should be avoided unless under professional guidance.
Conclusion
In summary, the toothache plant is a multi-purpose herb where both the leaves and flowers are edible, offering unique and powerful flavors and sensations. For those looking to add exciting new elements to their nutrition diet, the leaves and flowers can be incorporated into dishes in various ways, from fresh salad greens to adventurous garnishes. The intensity of the flavor and numbing effect differs between the two parts, allowing for culinary experimentation. While the plant has significant traditional medicinal uses, it is primarily valued in modern cuisine for its sensory properties. As with any new food, start with small amounts to gauge your personal experience with the distinct tingling and numbing sensation it produces.
For more information on the botanical aspects and traditional uses of Acmella oleracea, you can consult authoritative resources like the Memorial Sloan Kettering Cancer Center website.
