Pansit-pansitan (Peperomia pellucida Linn) is a common fleshy shallow rooted herb that has been used as food item as well as a medicinal herb .
It is a small, fleshy herb (about 40 cm tall), which grows in yards, nooks and other damp areas. The plant have green, heart-shaped leaves, fleshy stems that produce tiny flowers on a spike. The small, oblong-shaped fruits turn to black when ripe.
The entire plant is edible both cooked or raw. Pansit-pansitan has taken its niche in the folkloric herbal medicine providing health benefits for gout, arthritis and other inflammatory conditions.
Pansit-pansitan is widely used as folkloric herbal medicine. It is known for the following health benefits:
- Eye inflammation
- Sore throat
- Prostate problems
- High blood pressure
- Arthritis, Uric Acid and Gout
- Pimples, Skin boils, Wounds, Burns and Skin inflammation
- Headache, Fever and Abdominal pains
- Renal problems
- Mental excitement disorder
Nutritional Uses Around The Globe
- Leaves and stems may be eaten as vegetable.
- In salads, the fresh plant has the crispness of carrot sticks and celery.
- Infusion and decoction of leaves and stems are used for gout and arthritis.
- Decoction of leaves used for urinary tract infections.
- Externally, as a facial rinse for complexion problems.
- In Ayurveda, used to pacify vitiated cough, pitta, constipation, kidney diseases, urinary retention, dysuria, urinary tract infection, emaciation, edema and general weakness. (15)
- Pounded whole plant used as warm poultice for boils, pustules and pimples.
- In Jamaica and the Caribbean used for colds and as a diuretic for kidney problems.
- In South America, solution of fresh juice of stem and leaves used for eye inflammation. Infusion and decoction of leaves and stems used for gout and arthritis. (15)
- In Brazil, used for abscesses and conjunctivitis.
- In Bolivia, decoction of roots used for fever; aerial parts for wounds.
- In Nigeria used for hypertension.
- In Bangladesh, leaves used in the treatment of excited mental disorders.
- In Africa, used for convulsions and tumors.
- Used for headaches, rheumatic pains, impotence.
- In Cameroon used for fracture healing.
- In Brazil, used to lower cholesterol; for treatment of abscesses, furuncles and conjunctivitis
Pansit-Pansitan Tea Preparation
- Wash freshly gathered Pansit-pansitan plant partschop then add in 4 cups of water for every 1 cup.
- Let it boil for 10 to 15 minutes with the pot cover removed.
- Let it steep then strain.
- Drink half cup of Pansit-pansitan tea three times a day.
- Pansit-pansitan tea concoction can be stored in suitable glass container for later consumption.
Although, there are no sufficient studies made to determine the side effects of this plant taken in medicinal amounts to infants and babies, just stay on the safe side. Avoid taking Pansit-pansitan in herbal medicine dosage when pregnant and while breast feeding.