Brède Mafane - Para Cress

The Mafane greens, also known as Para Cress, in Latin Spilanthes acmella var. oleracea (syn. Acmella oleracea) will astonish gastronomic gardeners in search of strong sensations and exotic flavors. It is a tender plant of tropical origin that hides in its fleshy leaves and yellow flower buds powerful peppery aromas that sting and burn the tongue while providing a sensation of numbing cold. Widely used in Malagasy cuisine, especially in Madagascar and Reunion, its freshly picked leaves enhance salads in particular and exotic and overseas dishes in general. In the garden or in pots, it will adapt quite easily. A unique and trendy vegetable plant, definitely worth a try!

The Mafane greens, from the Asteraceae family, are likely native to South America, specifically Brazil and Peru. Due to their effectiveness in combating scurvy, its small seeds have traveled through the centuries on merchant marine ships between continents. This explains why it is mainly cultivated in the Indian Ocean islands as a condiment and medicinal plant: Madagascar, Reunion, Mayotte, Comoros. It is also widely used in East Asia. In Madagascar, for example, the greens give their unique fragrance to the traditional "romazava".

The Para cress cannot tolerate frost, so it will be grown for one season in the vegetable garden, or in a pot that will be protected from frost in winter. It is a small herbaceous ground cover plant that reaches about 12-15 cm (5-6in) in height and spreads at least 30 cm (12in). Its stems lie on the ground, bearing oval and fleshy leaves, pointed at the ends, and green in colour. The flowering occurs in summer, from July to September-October. At the tips of the stems, small conical flower buds form, opening into capitula or yellow flowers resembling very double daisies or small yellow pompoms. The leaves and buds have a very peppery and spicy flavor, which is even more pronounced in fully open flowers. For this reason, and because our western palates are not used to strong sensations, it is preferable to consume only the leaves. The flowers, pollinated by insects, give way to seeds that can be perfectly harvested for sowing in a warm box (18°C) at the end of winter or directly in the ground the following spring.

Harvesting: the leaves will be harvested in summer, when the flower buds begin to open: trim the stems (this will promote the formation of new stems) and remove the leaves. Use the fresh leaves on the same day, although they can be stored for 3 days in the refrigerator wrapped in a damp cloth.

Usage: raw in salads (in moderation) or cooked in Malagasy or exotic cuisine. The foliage can be cooked like spinach, or braised in a casserole. It enhances quiches, cold summer soups, and even couscous.

The Mafane greens can be planted in the vegetable garden, in well-prepared, loose, light soil that remains fresh throughout the growth and flowering season, but not waterlogged. It also grows very well in pots and containers that can be easily brought indoors to protect from frost in the conservatory or in a very bright and minimally heated room in winter. You can sow the seeds as early as April and place the container on the balcony or terrace in May.

Medicinal properties:

Mafane greens are widely used for their medicinal properties in tropical areas, particularly for oral care. The plant has digestive, anesthetic, sialagogue, diuretic, anti-asthmatic, analgesic, and anti-scurvy properties. It is rich in vitamins (especially vitamin C), effective in combating nutritional deficiencies.