Coleus amboinicus Lour.

Daun jintan (Coleus amboinicus) is a herb up to 1 meter tall of the Lamiaceae family, originating from South and East Africa, distributed from Kwazulu-Natal to Kenya and Tanzania. Its thick, distinctively aromatic leaves are rich in potassium and antioxidant compounds, commonly eaten raw or processed. Traditionally, daun jintan is also believed to relieve fever, cough, and digestive disorders.

This plant grows well in tropical and subtropical regions at elevations up to 1,500 m above sea level, daily temperature around 22-28 °C, annual rainfall around 2,000-2,600 mm/year. Prefers conditions with full sunlight or shade, with soil pH around 6-6.5.

• Stem jointed and round shaped.
• Leaves single, fleshy, egg-shaped, tapering tip and base with serrated edges except at the base. Pinnate venation, thickly hairy surface, light green in color.
• Flowers compound spike-shaped, 20 cm long, emerging from the branch tip, bowl-shaped calyx, purple in color, and the leaf axil bluish-purple. Flowers do not appear in certain regions. 
• Seeds hard, flat, and light brown in color.

Propagated generatively (by seed) and vegetatively (stem cuttings 15-20 cm long or 2 nodes).

Compounds carvacrol, thymol, α-humulene, undecanal, γ-terpinene, p-cymene, α-terpineol, β-selinene, caryophyllene oxide, flavonoids, phenol, luteolin, salvigenin, taxifolin, crategolic.

Fever remedy, treats inflammation, reduces cough, relieves canker sores, addresses bloating, reduces pain, antiseptic, treats digestive problems (dyspepsia, diarrhea, and colds), antitumor.

• Pick fresh leaves. Clean off attached dirt then wash with running water, drain. Chop the leaves.
• Dry the leaves in direct sunlight ± 5 days on a base.
• Put the dried leaves into an airtight container, label and date the production.

Sukan (Malay), Aceran (Sunda), Godong kucing and Godong kambing (Java), Majha nereng (Madura), Iwak (Bali), Golong (Flores).