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Brazilian Cress

Acmella oleracea

Also called Para Cress, Toothacheplant, Brazil Cress, Electric Daisy, Peek A Boo, Spilanthes

Brazilian Cress
Photo: Unknown author, CC BY-SA 3.0

Brazilian cress is a small, fast-growing herb grown for its edible leaves and numbing flower buds, and it is perennial only in warm climates. It needs well-drained, organic-rich soil, full sun, and protection from frost.

Family
Asteraceae (Daisy family)
Grows as
Perennial
Light
Full sun
Water
Keep soil evenly moist but never waterlogged, and let the top layer dry slightly between waterings.
Soil
Well-drained, rich, high-organic-content soil or potting mix.
Temperature
18–30 °C; protect below 10 °C and treat as an annual where frost occurs.
How easy
Easy
Safety
Not known to be toxic
Edible
Yes, some parts
Native range
as a cultigen from SE. Brazil
Climate
seasonally dry tropical

About

Acmella oleracea is a species of flowering herb in the family Asteraceae. Common names include toothache plant, Szechuan buttons, paracress, jambu, buzz buttons, tingflowers and electric daisy. Its native distribution is unclear, but it is likely derived from a Brazilian Acmella species. A small, erect plant, it grows quickly and bears gold and red inflorescences. It is frost-sensitive but perennial in warmer climates.

Its specific epithet oleracea means "vegetable/herbal" in Latin and is a form of holeraceus (oleraceus).

How to grow it

This plant prefers well-drained, black (high organic content) soil. If starting outdoors, the seeds should not be exposed to cold weather, so start after last frost. Seeds need direct sunlight to germinate, so should not be buried.

Uses

For culinary purposes, small amounts of shredded fresh leaves are said to add a unique flavour to salads. Cooked leaves lose their strong flavor and may be used as leafy greens; additionally, they are edible in their raw form, along with the fruit. Young branches can be cooked and eaten without concern. In Madagascar, the plant is known as anamalaho (brède mafane in Réunion Creole), and is a main ingredient in the national dish of the island, called romazava. Both fresh and cooked leaves are used in dishes such as stews like tacacá in northern Brazil, especially in the state of Pará. They are combined with chilis and garlic to add flavor and vitamins to other foods.

Other Acmella plants

Marsh Para Cress · Spotflower

Text excerpted from the Wikipedia article Acmella oleracea by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.

The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.

Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.

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