January 11th, 2007 
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Scientific name: Peperomia pellucida (L.) HBK
Common names: Pansit-pansitan (Tagalog); sinaw-sinaw (Bisaya); peperomia.
Indications and preparations: Infusion, decoction or salad for gout and rheumatic pains; pounded plant warm poultice for boils and abscesses.
Description: a plant that usually grows during rainy season. It is 40 centimeters in height. The shape of the leaves are rounded and pointed at the tip. The fruit is round and coffee-like in color.
How to Plant Pansit-pansitan: Plant the seeds. You do not need to water them everyday.
Harvesting: Harvest only the healthy leaves.
Preparation:
* There are 2 ways to prepare pansit-pansitan.
- Prepare 1/2 cup of fresh leaves and chew 3 times a day.
- Put 1 1/2 cups of fresh leaves in an earthen jar. Pour in 2 glassfuls of water. Cover it. Bring mixture to a boil. Remove the cover and let it continue to boil until the 2 glassful of water originally poured has been reduced to 1 glassful. Let it cool, then strain the mixture.
How to Use: Divide the decoction into 3 parts and drink 1 part 3 times a day after meals.
Source: doh.gov.ph, www.pcarrd.dost.gov.ph
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