Unpacking the Distinct Flavor of Pennywort
For many, the first encounter with pennywort is through a popular Vietnamese juice, nước rau má. While sweetened versions of this drink can mask its natural flavor, understanding the raw taste of pennywort is key to appreciating its versatility. The flavor is a composite of several notes, ranging from earthy to bright, which is why it pairs well with so many other ingredients. It belongs to the same plant family as carrots and parsley, and its flavor often reflects this lineage.
The Raw and Leafy Profile
When consumed raw, pennywort's flavor is characterized by a few key elements. It can be compared to a mild, slightly peppery lettuce, with an overall crisp and clean green taste.
- Vegetal and Grassy: The most prominent flavor is a sharp, intensely green and vegetal taste, similar to wheatgrass or fresh parsley.
- Mildly Bitter: A light bitterness is often present, especially in more mature leaves or specific varieties, which can be balanced with other ingredients.
- Cucumber undertones: Some describe a vague, watery cucumber-like taste that adds a refreshing quality, particularly to the younger leaves.
- Subtle Earthiness: A faint, earthy aroma, similar to carrots, may also be detected, especially when smelling the raw plant.
How Preparation Affects Pennywort's Taste
The way pennywort is prepared can significantly alter its taste experience. The heat and addition of other ingredients can either enhance or mellow its inherent bitterness.
- Juicing: When juiced and consumed without any additions, the raw bitterness and grassiness can be quite pronounced. Sweetening it with sugar, mung beans, or fruits like coconut and pineapple is a common way to create a more balanced and palatable beverage.
- Cooking: Lightly cooking pennywort, such as in soups, stir-fries, or fritters, softens its texture and subdues its bitterness, integrating it more subtly with other ingredients.
- Salads: Shredded fresh pennywort adds a crisp texture and a distinct vegetal bite to salads. Mixing it with other, more neutral-tasting salad leaves can help balance its intense green flavor.
Pennywort Varieties and Their Flavors
Several plants are referred to as pennywort, and their taste can differ slightly. Asiatic Pennywort (Centella asiatica), also known as Gotu Kola, is one of the most common culinary and medicinal varieties.
- Centella asiatica (Gotu Kola): This variety is known for its sweet and bitter taste, often with a more defined herbal profile. It is widely used in Southeast Asian and Ayurvedic traditions.
- Hydrocotyle spp. (Water Pennywort): While edible, some species may be milder and more watery, with a flavor closer to cucumber. Caution should be exercised when foraging, as water-loving plants can absorb pollutants.
- Marsh Pennywort (Hydrocotyle vulgaris): Some foragers describe this variety as having a fresh, herbal, and slightly salty taste.
Comparison with Similar Greens
Pennywort's flavor is often likened to other green vegetables and herbs, but it has a unique combination of vegetal and bitter notes that set it apart. The table below compares pennywort with other commonly used greens.
| Feature | Pennywort (Raw) | Watercress | Parsley | Swiss Chard |
|---|---|---|---|---|
| Flavor Profile | Sharp, vegetal, mildly bitter, cucumber-like undertones | Peppery, pungent, slightly spicy | Fresh, clean, herbaceous, slightly grassy | Earthy, mineral-rich, slightly bitter or sweet, depending on age |
| Texture | Crisp, tender, sometimes slightly slimy when juiced | Tender, crunchy stems | Crisp, fibrous stems | Leafy, tender |
| Best Uses | Juices, salads, stir-fries, curries | Salads, sandwiches, soups | Garnish, sauces, stews | Sautéing, soups, stuffing |
| Balancing Flavors | Sweeteners, citrus, aromatics | Creamy dressings, fats, other greens | Bold spices, lemon, butter | Garlic, onion, nuts, cheeses |
Regional Culinary Uses
Pennywort's unique taste is a staple in various cuisines, where it is used to add a refreshing or medicinal quality to dishes.
- Vietnamese Cuisine: The most famous use is in nước rau má (pennywort juice), a refreshing and often sweetened beverage.
- Sri Lankan Cuisine: In Sri Lanka, it is used in dishes like malluma, a shredded salad with coconut, and kola kenda, a restorative herbal porridge.
- Burmese Cuisine: Asiatic Pennywort is featured in salads, where it is mixed with ingredients like onions, bean powder, and peanuts to create a balanced dish.
- Indian Cuisine: It is used in curries and also made into fritters (bora) and chutneys.
The Final Verdict: An Acquired Taste?
Pennywort's flavor profile—a mix of green, bitter, and refreshing notes—can be an acquired taste for some, but its culinary benefits are undeniable. For those new to the herb, starting with small quantities in a mixed salad or a sweetened juice can be a good introduction. Its distinct qualities make it a valuable addition to many recipes, and its flavor is a key component of its long-standing use in traditional medicine and cuisine. Ultimately, how much you enjoy its taste depends on your palate and preparation. For centuries, people have valued pennywort not just for its unique flavor, but for its potential health benefits, which include boosting memory and supporting skin health, according to some traditional practices and studies. For further research on its botanical profile, see the American Society for Horticultural Science Journal.
Conclusion
Pennywort's flavor is a fresh, vegetal, and mildly bitter experience that changes depending on how it is prepared. Whether enjoyed raw in a crisp salad, blended into a sweet juice, or cooked into a hearty soup, its distinctive profile adds a unique dimension to many dishes. By understanding its taste and how to balance it with other ingredients, cooks can effectively incorporate this powerful herb into their culinary repertoire.
