Jiaogulan - Gynostemma pentaphyllum

Jiaogulan or the tea of immortality, in Latin Gynostemma pentaphyllum,  is a vigorous climbing plant native to Asia with the appearance of a Virginia creeper. It is cultivated as a medicinal plant, for its leaves prepared as an infusion, but also as an ornamental plant. Very hardy, Jiaogulan can be grown both in open ground, where it makes a beautiful plant for cool semi-shade, and in a large pot on the terrace or balcony. An oral tradition tells that regular consumption of Jiaogulan can have an effect on longevity, hence its nickname "tea of immortality". The leaves will be harvested as needed throughout the season, between April and October.  

Gynostemma pentaphyllum is a plant native to Asia (India, China, Taiwan, Malaysia, Japan and Korea) that belongs to the Cucurbitaceae family, just like zucchinis and pumpkins. It is a climbing plant with a perennial root, resistant to frost, which will need support to cling to or will grow on the ground if you have enough space. In open ground, Jiaogulan can reach a height of 4 to 8m (13 to 26ft). When grown in a pot, its dimensions will be more modest. The foliage is very dense, it will be deciduous in winter in most climates, semi-evergreen if the plant is sheltered from frost. The leaves are dark green, palmate, divided into lanceolate and dentate leaflets with pinnate nervation. The flowering takes the form of panicles composed of small pale yellow flowers, between April and October. 

The leaves of the tea of immortality, with a sweet taste, are used for infusions, either alone or mixed with other plants. The Japanese use Jiaogulan to replace sugar in certain beverages. This plant is rich in antioxidants and contains more saponins than ginseng. Used in traditional Chinese medicine, the tea of immortality is known, among other things, for strengthening the immune system, increasing vitality, and helping the body better resist stress.

Grow it in open ground in the vegetable garden or in a pot, in partial shade, in rich, humus-rich soil that remains slightly moist.

Harvesting: the leaves can be harvested throughout the year (except during freezing periods), as needed.

Preservation: ideally, the leaves should be consumed fresh, just after picking. However, they can be dried by hanging a bunch of stems upside down in a dry, well-ventilated place, away from light. 

Gardener's tip: To prevent the soil from drying out in summer and to insulate it from the cold in winter, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection also reduces the need for weeding.