Pegaga This month, I'll introduce you to a popular local herb known as pegaga. I'm sure many of you may have already heard of it but to those who are clueless or unaware on the subject, I must say you are missing out on one of the very top ulams. If you look up the summary of the Nutritive Values of Ulam (tabulated form) printed in the August Issue of Nature's Voice (our newsletter), you can see that pegaga is rich not only in vitamins ----- Vitamin A, Vitamin B1 (Thiamine), Vitamin C (Ascorbic Acid), Beta Carotene, traces of Vitamin B2 (Riboflavin) and Niacine, but also in minerals like Calcium, Phosphorous, Iron and Sodium. It also has high Potassium and Magnesium (not indicated in the table). Its scientific name is Centella asiatica (formerly known as Hydrocotyle asiatica) of the family Umbelliafereae (same family as carrot). There are quite a few varieties or variation of the species. The pegaga nyonya has more pronounced serration of the leaf margin as compared to pegaga ular or pegaga terkukur. Among the other common names are Pennywort, Indian Pennywort and Gotu Kola. For a brief botanical description, the pegaga is a creeping herbaceous plant with long cylindrical glabrous (smooth) stems. Nodes arise at regular intervals. The roots, shoots, flowers and leaves occur at the nodes. Its leaves are glabrous and cordate (heart-shaped) or reniform (kidney-shaped) with long petiole (leaf stalk) ranging from 5 to 10 cm in length (I have seen very long ones of about 20 cm). Leaf margin may be serrated (saw-like teeth) or smooth. Small flowers in umbels of 2 to 4 are borne on short pedicels (individual flower stalks) that arise from a peduncle (1 to 2 cm long) sprouting from the leaf axils (see my pencil drawing). Petals vary from reddish purple to whitish green. Small circular ovoid fruits are in also in umbels of 2 to 4 bicarpellate schizocarps (fruit developed from 2 carpels and encased in a tough pericarp), pale green to brown in colour, flattened, slightly wrinkled and about 2 mm long and 3 mm wide. Its habitat is damp areas in the open or partially shaded. The creeper thrives best in cooler areas. It can be easily found along irrigation canals and paddy field bunds. We have often come across this herb in out outings. It can be purchased in `pasar tani' in bunches for 30 to 50 sens per bunch. The nyonya pegaga is now being commercially cultivated and can be bought in local markets. Although mentioned in the Ayurvedic medicine some 3000 years ago, this herb did not get much attention until the discovery of the remarkable wound healing properties and the capability of enhancing cholinergic mechanism by its triterpenoids, pegaga suddenly attained international recognition. Since then, more phytochemicals from pegaga were identified and many more uses were realised putting it in the top ten list of many pharmaceutical companies worldwide. The humble pegaga contains triterpenoid glycosides (mainly asiaticoside, asiatic acid, madecassic acid and madicassoside), flavenoids (kaempferol and quercetin), volatie oils (vallerin, camphor, cineole and plant sterols such as campesterol, stigmasterol and sitosterol), pectin, amino acids and some alkaloids. Lately, more triterpenoids such as oxyasiaticoside, brahminoside, brahmoside and centelloside have been isolated from pegaga extracts. Other compounds like alkaloid hydrocotyline, myositol, brahmic acid, centellic acid, isobrahmic acid and betulic acid have also been detected. I am sure more trace elements will be discovered by chemists in time to come. Pegaga is best consumed fresh as ulam. All parts of the plant ----the leaves, stems and roots are edible, give it a thorough washing though. It can also be thinly shredded for accompaniment with laksa. In Penang, a traditional drink made by blending the plant with water and sugar is a favourite drink of the nyonyas. Try it and you'll find it especially refreshing if you use ice water to blend. All you need is about 10 clumps or half a bunch of pegagas (chop it up briefly for easier blending) for one blenderful and sweetened to your own taste. Pegaga can also be made into herbal teas, a very popular health drink in the Europe. The process involves thorough drying of the leaves and stems to facilitate longer storage. The dried leaves are then infused with hot water just like Boh tea. In the next issue, I will reveal more on the medicinal aspects of Pegaga ................................................................................ Koon Hup ??