|
A small, erect plant, it grows quickly and sends up gold and red
flower inflorescences. Eating Acmella is a memorable experience. The
leaf has a smell similar to any green leafy vegetable. First, a
strong, spicy warmth spreads outward across one's tongue, turning
into a prickling sensation and causes salivation. As the prickling
spreads, it mellows into an acidic (slightly etallic) sharpness
accompanied by tingling, and then numbness. The numbness fades after
a time (two to twenty minutes, depending on the person and amount
eaten), and the pungent aftertaste may linger for an hour or
more.For culinary purposes, small amounts of shredded fresh leaves
add a unique flavour to salads. Cooked leaves lose their strong
flavour and may be used as leafy greens.
Medicinal uses:The most common and widespread medicinal use is to
treat toothache and throat and gum infections. Worldwide the flower
heads are used either fresh or dried and powdered, but the use of
roots and leaves has been recommended as well. The plant is further
recommended as a cure for dysentery and rheumatism, and to enhance
the immune system. It is used against blood parasites, especially
against malaria, both prophylactic and curative. |
