(Gynura pseudochina)

-

Gynura pseudochina is grown in eastern Nigeria for its mucilaginous leaves, which are used in soups and sauces.

In folklore medicine, it is said that folks in northern Nigeria have cultivated and used it as a medicinal plant to treat fever. Fresh leaves are used for their demulcent property, and leaf sap is applied to sore eyes. In Asia the leaves are used to treat skin irritation caused by insect bits, pimples, bruises, to cure scabies and erysipelas. Leaves, stems and roots are variably credited with haemostatic, antipyretic and vulnerary activity. Plant parts are used to regulate menses, to treat breast tumours, herpes infections and sore throats. As an ornamental Gynura pseudochina is grown in pots.

Gynura pseudochina var. hispida commonly called Sambung Nyawa Batik. It is a semi-succulent, perennial herbaceous plant. The leaves has been used in traditional medicine to treat skin irritation caused by insect bites/stings, pimples and bruises. The leaves also can be cooked and used in soups, salad, stir-fry, and sauces.

Sunlight:  in USDA zone 9a it needs protection from afternoon sun. 

Water: Water when soil feels dry to the touch. It is highly sensitive to wet soil, do not over-water.

  • Native to China, Vietnam, Laos, Thailand, Myanmar, and neighboring countries. Cultivate in many other countries for its culinary and medicinal value.
  • Tender leaves and shoots is harvested and eaten raw or cooked. 
  • It is rich iron, calcium,  potassium,  and vitamin A.
  • A perennial in tropical and subtropical climate. I grow them outdoors with overhead protection year round in an arid climate of USDA zone 9a. 
  • Container planting is highly recommended as these have a low tolerance for cold and wet soil. Not picky with soil, but will thrive good compost well-drained soil. 
  • Need protection from a harsh afternoon Sun here in USDA zone 9a. 


7822


June 19th






May 1st







Comments

Post a Comment

Popular posts from this blog

(Gynura Divaricata) Chinese Gynura, 白子菜

-
Image
(Gynura divaricata) also known as  Chinese Gynura,  白子菜, Gynura Bicolor, or Cholesterol Spinach is one of the most treasures herb among Hmong people and its community. This herbs is used in many Hmong traditional dishes. It is also used in conjunction with other herbs to aid mom with new birth in a 30 days postpartum regimen. In the USA, It is a must have herb in backyard growing of very Hmong household and community. There's much confusions on the internet. But after researching and reading countless articles, armed with plants on-hands  and  the on-going encounter with traditional practice in daily life of Hmong people I'm certain that a name listed by a Botanist at Hong Kong zoological and botanical gardens is an authentic and recognized botanical name. (Gynura divaricata) sometimes mislabeled as  G. Crepioides, G. Procumbens, or G. Pseudochina. I personally believe that Gynura. divaricata is the closest relative to G. Procumbens, it's like a sister plant. Besides the p
Read more

Cleome Gynandra or មមាញ

-
Image
Cleome Gynandra or មមាញ, in Khmer.  The Khmers harvest tender leaves, flowers and shoots for consumption. It is mostly consumed in a pickled form use alongside grilled meat of your choice, a quick blanched as wrap for dipping  as a side dish,  or as an ascent veggies in stew. A native to Cambodia. A tropical and subtropical Perennial.  Plants reseed itself under a suitable condition  Sow seeds once temperatures 60 °F  and above. This wild edible thrive in hot weather.  It cannot olerate if temperatures drop below 50 °F 40 days maturity.  It's an erected shrubs, grow to about 3ft. height and width.   All parts of  plant is hairy, and somewhat statically sticky.  Plant is mildly bitter taste, with distinctive mustard scent.  Contained protein, carbohydrates, and is high in vitamins A and C, calcium, phosphorus and iron. 6232019
Read more

(Bacopa Monnieri) Rau Dang, Hyssop Aquatic

-
Image
(Bacopa monnieri), Rau Dang, Water Hyssop. An aquatic leafy greens that is well-loved by my great-grandparents. A table condiment he served with a traditional Khmer dish calls Bok Tuk-Grueng or Bok Um-Prix (a Khmer Chutney). A concoction of roasted Cluster Eggplant, Chilies,  Garlic,  Shallot,  and grilled fish.  Season with baked Braw-Hok (fermented fish paste),  a dash of salt, sugar, MSG, and lime juice to taste. An aquatic perennial native to tropical Asia.  It thrive on wetlands or in water. Foliage will reach and prawls afloat the water surface.  Can be grown in full sun or partially  shade. This bitter greens is well-loved by SE Asian community. It is harvested and eaten raw or cooked. In Soup, Stew,  Stir fry,  and a quick blanched. 
Read more