Spilanthes is a member of the Asteraceae family with over 60 species
occurring in this genus. Spilanthes acmella is also known as the
toothache plant. The bronze-green leaves and the more potent yellow
and red cone shaped flowers have a taste and properties similar to
coneflower (Echinacea purpurea). As a sialagogue it stimulates the
flow of salvia which cleanses the mouth, tones the gums, and enhances
immune function. Spilanthes also improves digestion, eases flatulence,
improves the appetite, and helps to overcome nausea and vomiting by
its stimulating effect on the salivary glands.
It is called the toothache plant because when you chew on the
leaves or flowers it produces a numbing effect to the tongue
and gums. Spilanthes can be used in this manner to help ease
the pain of a toothache.
Growth Habit
Spilanthes is a native of the tropics of Africa and South America.
It grows well in full sun to partial shade reaching a height of 12 to 15
inches with a spread of 24 to 30 inches. It has bronze-green foliage with
yellow petaless flowers with a red eye on top of long stems. To promote
bushy growth wait until the fourth set of true leaves appear then pinch
back the plant to the second set of true leaves.
Spilanthes has no serious disease problems although it may occasionally
suffer from spider mite damage. In my zone 10 sub-tropical garden it
behaves as a perennial. It is a perennial in USDA zones 10-12. It
can be grown as a perennial indoors in cooler climates or treat it
as an annual and sow fresh seeds in your garden every year. It is
easily started from seeds directly sown in the garden or indoors
sown in seed flats. You can also propagate spilanthes from stem
cuttings. It needs regular watering, do not allow the plant to
dry out. It thrives in high humidity in well-drained soils.
Spilanthes Salad
The leaves, especially of the milder tasting
Spilanthes oleracea AKA paracress; when used in
moderation make a great addition to fresh green
salads. The leaves have a slight peppery taste.
1/4 cup spilanthes leaves (Spilanthes oleracea)
1/2 cup New Zealand spinach (Tetragonia tetragonioides)
2 cups Swiss chard leaves (Beta vulgaris var. cicla)
2 cups lettuce leaves (romaine, leaf or iceberg)
1 tablespoon chopped salad burnet (Sanguisorba minor)
2 tablespoons chopped garlic chives (Allium tuberosum)
Rinse all the ingredients to remove any dirt or insects
that may be present. Towel dry or use a salad spinner to
thoroughly dry all ingredients. Tear the larger leaves into
bite size pieces then add all the ingredients to a large bowl
and toss well.
Salad Dressing
2 cloves garlic minced
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoons freshly grated parmesan cheese
salt and pepper to taste
Whisk all the ingredients together in a small bowl. Prior to
serving the salad drizzle the dressing over the top and toss
to evenly coat all the leaves. Offer additional dressing on
the side if desired.
Harvesting
The leaves and flower buds may be harvested on an ongoing basis for
fresh use. The flower buds may be dried and stored in an airtight
glass container for up to one year. I harvest my plants in one of
two ways. I eat the fresh leaves in salads or I harvest a few and
eat them immediately while I am out working in the garden. I also
pick the flower heads and dry them in my oven on the lowest setting
(~175 degrees) to store them for future use. I use the dried flower
buds in my herbal tea blends.
An infusion can be made from the leaves and flowers. When
cooled this infusion can be used as a mouth rinse. The
infusion may also be taken as a medicinal tea which is
utilized for its antifungal, antiviral, antibacterial, and
immune system stimulating properties.
Spilanthes Tea Blend
4 dried spilanthes flowers
1 teaspoon grated, fresh ginger root
4 tablespoons chopped, fresh lemon balm
2 cups water
Add the water to a non-metallic pan and place it on
the stove. When the water comes to a boil remove the
pan from the heat. Add all the ingredients listed above
and let the mixture steep for 5-10 minutes. Cover the pan
with a lid to prevent the volatile essential oils from
escaping while the tea is steeping. Strain the herbs
from the water and pour into your favorite mug. If
desired you may add honey or sugar to sweeten the tea.
This recipe makes 2 cups of tea.
Sources for Spilanthes Seeds & Plants
Horizon Herbs-seeds
Johnny's Selected Seeds
No Thyme Productions-plants and seeds
About the author:
Lynn has written herbal articles for a variety of publications
including The Herb Companion, Backyard Home, and Llewellyn Publications
yearly Herbal Almanac. She is also the founder and manager of Herb Witch,
an online community for herbalists, cooks, gardeners, green witches
and anyone with an interest in herbs. The Herb Witch website, which you can
visit Here.
