This herb is also known as “three-in-one herb, Cuban oregano, fruit salad herb.” It is a type of coleus with a sprawling, dense-growing habit and has fleshy, juicy stalks and leaves which are easily broken. The whole plant gives off a warmly sweet fragrance. In summer it bears pale mauve flowers, rather like lavender heads.
Do not confuse this plant with other kinds of coleus, which should not be eaten. Another plant, Plectranthus foetedus, also looks very like this coleus: take note of the aroma, and if it is rank and unpleasant you have identified Plectranthus foetedus, which has flowers that also look like lavender-heads and are purple. It is attractive as a border plant but cannot be used like Coleus amboinicus.
History and mythology
This tropical herb is variously described as being native to Indonesia, Fiji, or the West Indian island of Cuba. The herb has become popular in temperate areas where cold weather will not kill it. Many people use this coleus in a wide variety of food preparations, from soups and stews to fruit salads.
Cultivation
Coleus must be the easiest herb of all to propagate: break off a stalk from the main plant with two or three leaves on it, and just put it straight into the ground. Water in dry weather. The cutting will make roots quickly, and providing it is in the right position, it will flourish. It needs warm, moist conditions, and can be placed in an area that catches the sun for half the day in summer, and for most of the day in winter.
Various uses
Culinary
When a juicy leaf of this coleus is broken, the fresh, sweet scent is very strong. A tablespoon of the chopped leaves, or more depending on taste, can be stirred into casseroles, soups and stews during the last half hour of cooking. This herb is often added to a fruit salad.
