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Pennywort is a perennial herb that grows in damp areas. It creeps, generally pollinating itself, and forms a mat in fens, bogs, other wet areas.

The stalk is 2 1/2 to 5 inches tall (5 to 10 cm.) Each stem has a single leaf on it, at the very top and attached to the stem right in its centre.

The leaves grow up to 2 inches (5 cm) wide, about the size of an old British big penny, but heart or kidney shaped.

The plant will produce 2 to 4 teeny, pinkish-white blossoms.

The stem, leaves and roots are edible.

It is called "pegaga" in Malaysia, where it is used in salads and in some rice dishes, and a drink is often made from it, or it can be used in raita.

Vietnamese tend to use a variety called Hydrocotyle or Centella javanica, with larger leaves.

Nutrition
Many health benefits are attributed to it.

History
The Brahmin class in India believed that it improved their memory.

Language Notes
Sometimes called "Water Pennywort", but that is perhaps best reserved for a variety that grows in shallow water, with its leaves floating on the surface, and form a dense mat on the edge of ponds, streams, etc. Water Pennywort is native to North America, invasive in Australia and Europe, particularly the Netherlands. In North America, it's a protected plant in many jurisdictions.

Also called:

See Also:

Pennywort Drink

Other entries for:

Herbs
Angelica, Angostura Bark, Basil, Bay Leaf, Borage, Chamomile, Chervil, Chives, Comfrey, Coriander, Cress, Curry Leaves, Dill, Dried Herbs, Epazote, Fennel, Fenugreek, Filé, Folium Indicum, Greens, Gruit, Hops, Hyssop, Lavender, Loroco, Lovage, Marjoram, Mexican Tarragon, Mint, Oregano, Parsley, Pennywort, Potherbs, Rosemary, Rue, Sage, Salad Burnet, Sarsaparilla, Sassafrass, Savoury, Screw Pine Leaves, Shiso Leaves, Silphium, Sorrel, Tarragon, Thyme, Trefoil, Valerian, Wild Garlic, Winter Purslane, Yarrow, Yomogi