My sister has a clump of Asystasia Coromandeliana in her garden. It’s beautiful, she says. I wanted to pull the weeds and replace them with some nicer Asystasia but she championed them. I can see why though – the small, delicate white flowers can look quite fetching when seen en masse.
Discounting this wild variety, there are another 4 types of Asystasia in our garden. The first to find a home with us was the purple Asystasia Intrusa.
One day, I chanced upon the A. Gangetica. The light lilac flowers were about thrice the size of the Intrusa. I picked a limp and discarded cutting nearby and hoped I wasn’t too late. I planted it but wasn’t sure if the cutting made it until it bloomed.
The Asystasia has weak stems so mixed planting is recommended. I grow this amongst other plants like melampodium, otacanthus caeruleus and angelonia so that the plants can support each other.
The A. Mysorensis makes a great soup and is a firm family favorite. We cleared some space for it so that we could have a constant supply. Googling, I found out that the other Asystasia varieties appear to be edible too! But for now, I’ll just stick to the familiar ….
The Asystasia is easy to maintain, needing just an occasional pruning to keep them tidy. It’s a great fuss-free addition to the garden yielding something that pleases the eye as well as the palate.
Care and propagation: most soil types ranging from loam to clayey soil; partial shade to full sun; water moderately. propagate using stem cuttings