Peperomia pellucida is an annual, shallow-rooted herb, usually growing to a height of about 15 to 45 cm. The plant flowers year-round and is characterized by succulent stems, shiny, heart-shaped, fleshy leaves and tiny, dot-like seeds attached to several fruiting spikes. It has a mustard-like odor when crushed. It grows in clumps and thrives in loose, humid soils in various shaded, damp habitats and a tropical to subtropical climate; it may be found all over Asia and the Americas.
Peperomia pellucida has been used as a food item as well as a medicinal herb; the entire plant is edible, both cooked and raw (good for salads). Ethnomedicinal uses for the plant vary; P. pellucida has been used for treating abdominal pain, abscesses, acne, boils, colic, fatigue, gout, headache, renal disorders, and rheumatic joint pain. In the Philippines, P. pellucida is also known as pansit-pansitan or ulasimang bato; it is one of the 10 herbal medicines approved by the Philippines’ Department of Health. A decoction of the plant (boil 1 ½ cups of the herb with 2 cups of water for 15-20 min) is used to decrease uric acid levels (as a remedy for rheumatism and gout) and to treat renal problems. It is also used topically for skin disorders such as acne and boils.
I found several clumps growing in my garden while I was weeding (yes they grow as weeds) and thought I’d make some herbal tea. It tasted fine by itself but you could probably add some honey if it suits you.
Though the plant is available the whole year round, if you find them growing abundantly in your garden, you may want to dry them for longer storage. You may even want to give them as gifts this coming holiday season.
