Edible: Leaves, Spice, Herb
A small hairy rather succulent herb. It keeps growing from year to year. It is erect. It grows up to about 50 cm high. The base of the stem becomes woody when old. The fleshy leaves are in opposite pairs. They are egg shaped with teeth around the edge. The leaves are yellowish green and hairy. The flowers are around a central stalk and are small and pale purple. The leaves have a sweet smell.
It needs warm subtropical climates. It suits hardiness zone 10. In Fiji it grows from sea level to 250 m altitude. It often grows in rocky and sandy areas.
Common Names: Acherang, Ai reag supo, Ajerang, Bangun-bangun, Can day la, Can Day, Chi sloek kra, Coleus, Country borage, Cuban oregano, Daun bangun-bangun, Daun kambing, Daun kuching, False oregano, Five seasons herb, Five-in-one, French thyme, Hati-hati, Hom duan huu suea, Hortela-de-galinha, Hung chanh, Husia, Indian borage, Indian mint, Jamaikathymian, Karpuravalli, Mexican mint, Niam huu suea, Oregano, Pashanabhedi, Patherchur, Pathorchur, Pathurchur, Pok-hor, Pudina, Rau cang, Sivumba, Soup mint, Spanish mint, Spanish thyme, Suganda, Tan la day, Thick-leaf-thyme, Thom long, Three-in-one herb, Yin dub bo he
Synonyms:
Coleus amboinicus Lour.;
Coleus aromaticus Benth.;
Coleus carnosus Hassk.;
Coleus crassifolius Benth.;
Coleus subfrutectosus Summerh.;
Coleus suganda Blanco;
Coleus vaalae (Forssk.) Deflers;
Majana amboinica (Lour.) Kuntze;
Majana camosa (Hassk.) Kuntze;
Majana suganda (Blanco) Kuntze;
Ocimum vaalae Forssk.;