How to Grow Your Own Bacopa

Bacopa monnieri is a hydroponic plant, which means that it can grow without soil, and can even be cultivated in aquariums and other water-based planting systems. 

The good news is that bacopa does not need too much of your attention for it to grow. All it needs is an adequate source of water and enough light.16 When growing bacopa in a hydroponic environment, make sure that it gets enough light so as to avoid the lower parts of the bacopa plant from rotting. Bacopa can either be grown through seed planting or stem propagation. 

For stem propagation, here are the steps to help you grow your own bacopa in your backyard:17

1. Prepare the soil where you will be planting bacopa. This plant grows best in waterlogged areas and poorly drained soil. Plow the soil and thoroughly get rid of the weeds that can compromise the growth of bacopa.

2. Divide the area into plots and put in one or two irrigations. Moisten the soil a day before planting the bacopa cuttings.

3. Before removing the bacopa cuttings for transplantation, flood the nursery. Take care of the cuttings, making sure that you do not damage the stems and roots. Cuttings that are ready to be transplanted are usually about 6 to 8 centimeters (2.3 to 3.1 inches) long.

4. One day before planting, spread vermicompost on the surface of the plots. Flood the soil.

5. Transplant the cuttings in the wet soil, alloting 15-by-15 centimeter spaces in between.

6. Provide flood irrigation. Irrigation should be provided at three to four day intervals in order to provide enough water for these water-loving herbs.

7. Harvest the bacopa herb when it has thoroughly spread or covered the ground.


Try These Healthy Bacopa Recipes

The next step is determining how you can add it to your diet.  Bacopa is the main ingredient in a few recipes, which means that you get the highest concentration of the minerals it offers. Here are a couple of recipes:

Brahmi Pesto


  • 1 cup cashews, soaked overnight and drained
  • 1/2 packed cup basilleaves
  • 1/2 cup packed brahmi/bacopa
  • Juice of 1 lemon
  • 1 teaspoon Himalayan salt
  • 50 milliliters (1.69 ounces) water


  1. Combine all ingredients in a high-speed blender.
  2. Blend until smooth.
  3. Transfer to a jar and keep refrigerated. This will last up for up to three days.

Brahmi with Lentils (Vallarai Keerai Kootu)


  • 1 to 2 cups tightly packed bacopa leaves
  • 3/4 cup mung beans
  • 1/4 teaspoon turmericpowder
  • 1 teaspoon homemade ghee
  • 2 teaspoon coconut oil
  • 1 teaspoon mustard seeds
  • 1 dried red chili
  • 1 teaspoon black lentils
  • 1 teaspoon chickpeas
  • A pinch of asafetida
  • 1/2 teaspoon cuminseeds
  • 5 to 6 curry leaves
  • Himalayan salt to taste
  • Lemon juice, freshly squeezed


  1. In a pressure cooker, pour 2 cups of water. Add the lentils and turmeric powder. Cook for about 10 minutes or until done. Set aside.
  2. Wash the greens with cold water. Make sure that the leaves are clean and free from dirt. Blend the leaves in a food processor or a blender until it becomes a coarse paste.
  3. Using a pan, heat the coconut oil and ghee on low-medium heat. Add the mustard seeds to the coconut oil and ghee mixture. Once the mustard seeds start popping, add the red chili, mung beans, chickpeas, asafetida, black lentils and cumin seeds.
  4. Add the bacopa puree and cook until the raw smell is gone. Add the Himalayan salt to taste.
  5. Add the cooked lentils and mix until thoroughly combined. If the mixture is too thick, feel free to add a little water until you get your desired consistency.
  6. Add lemon juice to taste. Serve.

 Recipes and planting information from