Tag Archives: Pansit-pansitan

Pansit-pansitan – Scientific name: Peperomia pellucida Linn.

Tagalog: Pansit-pansitan, Ulasimang bato, Ulasiman bato

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.

Distribution
An annual herb, favoring shady, damp and loose soil.
Often grows in groups in nooks in the garden and yard.
Conspicious in rocky parts of canals.

Parts utilized
Leaves and stems.

Nutritional value:
Leaves and stems may be eaten as vegetable.
In salads, the fresh plant has the crispness of carrot sticks and celery.

Medicinal Uses:
Infusion and decoction of leaves and stems are used for gout and arthritis.
Externally, as a facial rinse for complexion problems.
Pounded whole plant used as warm poultice for boils, pustules and pimples.

New uses
Belongs to the “preferred list” of Philippine medicinal plants, being studied for its use in the treatment of arthritis and gout.
For arthritis: Leaves and stems of the fresh plant may be eaten as salad. Or, as an infusion, put a 20-cm plant in 2 glasses of boiling water; and 1/2 cup of this infusion is taken morning and evening.