Acmella oleracea (L.) R.K. Jansen, Asteraceae, is a native Amazonian plant popularly known as jambu. It is often used as condiment in typical dishes of the Northern Brazilian cuisine. A. oleracea has some important chemical properties, which has increased the interest of pharmaceutical companies’ due to its active compound, spilanthol (1). This work proposed the study of spilanthol concentration in the flowers, leaves and root of A. oleracea, cultivated in the flowerbeds and trays, and collected for analysis along 30, 60 and 90 days. The crude extracts were obtained by soxhlet extraction using ethanol and water as solvent. A high-performance liquid chromatograph was used to build a calibration curve with concentration ranging from 0.05 to 10 ppm of spilanthol in 15 levels. This curve was validated with ANOVA and used to quantify the percentage of spilantol present in a concentration of 100ppm of crude extracts. Table 1 shows the culture time, the growth method and the present concentration of spilanthol in each part of the plant. It can be inferred that the cultivation of A. oleraceae in flowerbeds produces a greater amount of spilanthol when compared to the culture in trays and that the ideal time for harvesting the jambu is at 60 days, because in this period there is a higher concentration of spilanthol present.