Para Cress yellow - Bredy Mafana - Spilanthes oleracea

Spilanthes oleracea is an aromatic vegetable plant with a spicy flavour and astonishing anaesthetic properties. It is a small vegetable curiosity whose leaves and flowers are consumed fresh or dried, in dishes with strong flavours like Romazava, a traditional Malagasy dish. It is an exotic plant whose seeds can be sown from April to July.

It belongs to the Asteraceae family. It originates from South America. It is is also called Brazilian cress and para cress.

It is an annual herbaceous plant with a spreading habit, measuring about 15cm (6in) in height and 20cm (8in) in width. It develops medium green foliage composed of slightly toothed oblong leaves that are highly aromatic. Its edible flowers appear from August to October, in the form of conical yellow pompoms tinged with red.

In cooking, para cress is an essential ingredient in Romazava, the national dish of Madagascar. It is used raw or cooked in many exotic dishes. It boasts a spicy, peppery flavour (in Malagasy, "breda mafane" literally translates to "hot herb"). It also has a brief anaesthetic effect that can be surprising! The flowers can also be consumed sparingly, as their taste and effect are very pronounced.

Plant it in rich and well-draining soil in a sunny spot. It does not tolerate cold, drought, or waterlogged soils. It can be grown in pots or containers, which is even recommended.

Harvest: it takes place approximately 60 days after sowing before the plant is ready for harvest. The leaves are picked as needed when the flower buds start to open. Cutting the stems will encourage new shoots.

Storage: the leaves should be consumed a few hours after harvesting. However, they can be stored in the refrigerator for a few days, wrapped in a damp cloth. You can also dry them.

Gardener's tip: once the plants are developed, mulch the soil with successive thin layers of grass clippings, if possible mixed with dead leaves. This protection keeps the soil moist and reduces weeding.