Cissus repens Lam.

Anggur hutan (Cissus repens) is a climbing plant up to 5 meters long of the Vitaceae family, distributed from India, Myanmar, and Cambodia to Indonesia, and now also found in Southern China and Madagascar. Its leaves are commonly cooked as a vegetable, while its young shoots are used in curries or to add a sour flavor to fish dishes. Beyond that, this plant is traditionally believed to speed up the healing of broken bones and relieve stomach ulcers.

Anggur hutan grows in warm tropical and subtropical forest valleys at elevations of 100-1,800 m above sea level.

• Stem up to 15 m long, tapering toward the tip, covered with rough bark. As a climbing plant, the stem swells at the nodes.
• Leaves have a smooth surface, egg-shaped with a pointed tip, 1.5-5 cm x 4.5-14 cm in size.
• Flowers have 4 light green sepals with a yellow floral base.
• Fruit round, black or red when ripe, about 6 mm in diameter.
• Seeds have a smooth surface.

• Vegetative propagation is commonly used to cultivate anggur hutan.
• Propagated by stem cuttings, cutting the stem tip and leaving 2-3 leaf nodes. Root-stimulating hormone can be used to promote root growth.

Quinones, phenolic compounds, anthocyanins, saponins, flavonoids, triterpenoids, tannins, ursolic acid, asiatic acid, lupeol, friedelin, epifriedelanol.

Helps prevent breast cancer; antibacterial, antioxidant; speeds up bone healing such as fractures; treats stomach ulcers, diarrhea, prolonged cough, headache, and arthritis.

• Prepare anggur hutan leaves and stem, wash under running water.
• Dry the leaves and stem under the sun with some shading.
• Once dry, grind the material into a powder.
• Store in a closed container.

Riang-riang, Areuy hariang, Daun bisul.