During the recent drought, we were very delighted to discover how well our aquatic floating pots grew. Brahmi (Bacopa monniera) was one of them, an herb full of nutrients and used in Ayurveda medicine. This perennial plant is also known as Water Hyssop and has the prettiest tiny white flowers.
Growing – Brahmi plant is native to India and prefers warm, wet soils in a protected, partially shaded position. It is drought resistant and whilst we have grown it in a floating pot in the dam, it can also be grown as a ground cover, growing to a height of 0.15m x 0.60m. Just be sure to keep it wet if you plan to grow it in a pot or the ground.
Brahmi has small succulent leaves and tiny white or light purple with no more than five petals. Care – Brahmi can be fertilised with seaweed or slow release fertiliser if grown in a pot. However, fertiliser isn’t required at Booyong as we decided to grow it in water. If we placed fertiliser in the water it would encourage growth of algae in the dam and affect the water quality.
Pruning – We cut off the roots protruding from the floating pot regularly and remove leaves to eat often.
Companion Planting – Not known to be a specific companion plant.
Pests and Diseases – No Known pests or diseases that we are aware of.
Harvest – The entire plant including the flowers can be used.
Propagation – Brahmi can be propagated by seed, cuttings, or the division of roots.
Health Benefits – Health Benefits – Brahmi is used in Ayurvedic medicine and considered to be a memory enhancing herb. It is also believed to assist in sleep, stress and anxiety and has a variety of other health benefits including aiding in digestion and skin disorders. All information on this website is for informational purposes only so please seek professional advice for medical advice.
Eating – Brahmi has a bitter and sweet taste can be eaten fresh or dried and used as a tea.
Brahmi Chutney Recipe by Archanas kitchen is a simple nutrient dense dish that can be relished with rice.
• 1 cup Brahmi leaves
• 1/2 cup Fresh coconut , grated
• 1-1/2 teaspoon White Urad Dal (Split)
• 1 teaspoon Chana dal (Bengal Gram Dal)
• 4 – 6 Dry Red Chillies
• 1 pinch Asafoetida (hing)
• Curry leaves , a few
• 12 grams Tamarind , (grape size)
• Salt , to taste
• 2 teaspoon Coconut Oil
To begin making Brahmi Chutney Recipe, clean and wash brahmi leaves.
Heat a kadai with coconut oil, add urad dal, chana dal, red chillies, curry leaves and hing. Fry them in oil till the urad dal and chana dal turns golden brown in color. Allow them to cool to room temperature.
Transfer roasted and cooled masala to a blender / mixer. Add in salt , tamarind, coconut and brahmi leaves. Grind to a smooth consistency by adding little water.
Brahmi Pesto Recipe by Kyra Howearth
Who doesn’t like pesto, it’s an absolute regular at our kitchen table.
• 1 cup cashews, soaked overnight and drained
• ½ packed cup basil leaves
• ½ cup packed brahmi
• Juice of 1 lemon
• 1 tsp sea salt
• 50ml water
Instructions – Combine all ingredients into a high-speed blender until smooth. Transfer to a jar and keep refrigerated, and eat within 3 days.
Add two teaspoons or dried or two Tablespoons fresh Brahmi to 500 ml of boiling water and allow to steep. Other herbs like rosemary or lemon balm can be added to take away the bitter taste.
Add to Salads. A handful of brahmi sprigs can also be added to salads, or just 3-4 fresh sprigs to salad sandwiches.