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Pansit-pansitan

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PANSIT-PANSITAN (family: Piperaceae) is a herbal medicine also known as Ulasiman-bato, olasiman-ihalas and tangon-tangon in the Philippines. English name: peperomia. It is a small herb that grows from 1 to 1 1/2 feet.

Pansit-pansitan can be found wild on lightly shaded and damp areas such as nooks, walls, yards and even roofs. Pansit-pansitan has heart shaped leaves, succulent stems with tiny flowers on a spike. When matured, the small fruits bear one seed which fall of the ground and propagate. (see picture here)

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.

Used for the treatment of:
• Arthritis
• Gout
• Skin boils, abscesses, pimples
• Headache
• Abdominal pains
• Kidney problems

Preparation and how to use

For the herbal treatment of skin disorders like abscesses, pimples and boils, pound the leaves and/or the stalks and make a poultice (boil in water for a minute or two then pounded) then applied directly to the afflicted area. Likewise a decoction can be used as a rinse to treat skin disorders.

For headaches, heat a couple of leaves in hot water, bruise the surface and apply on the forehead. The decoction of leaves and stalks is also good for abdominal pains and kidney problems.

Caution! Like any herbal medicine it is not advisable to take any other medication in combination with any herbs. Consult with a medical practitioner knowledgeable in herbal medicine before any treatment.

Source: Adapted from Philippine Herbal Medicine, http://www.philippineherbalmedicine.org/pansit-pansitan.htm

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