scientific name Peperomia pellucida Linn
An annual herb, shallow rooted, may reach 40 cm high, with succulent stems. Leaves are alternate, heart-shaped and turgid, as transparent and smooth as candle wax. Tiny dotlike flowers scattered along solitary and leaf-opposed stalk (spike); naked; maturing gradually from the base to the tip; turning brown when ripe. Propagation by seeds. Numerous tiny seeds drop off when mature and grow easily in clumps and groups in damp areas.
The leaves and stalk of pansit-pansitan are edible. It can be harvested, washed and eaten as fresh salad. Taken as a salad, pansit-pansitan helps relive rheumatic pains and gout. An infusion or decoction (boil 1 cup of leaves/stem in 2 cups of water) can also be made and taken orally - 1 cup in the morning and another cup in the evening.
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