Persicaria barbata (L.) H.Hara

Pacingan (Persicaria barbata) is a herb up to 40-90 cm tall of the Polygonaceae family, native to the Arabian Peninsula and tropical Asia, distributed from China to Papua New Guinea. Its tender leaves and young shoots are eaten as a vegetable, while in some areas it is used as a traditional fish poison. Pacingan is also believed to be antioxidant and to help address dysentery and cholera.

Widely found in wet areas along rivers and ditches, from sea level up to elevations of 1,200 m above sea level. Growth will be suppressed at elevations of 1,700 m above sea level.

• Root fibrous, white or brown in color.
• Stem sturdy, upright, hairy, and branched.
• Leaves arranged crosswise, size 7-15 cm x 1.5-2.5 cm, lance-shaped, tapering base, tapering tip.
• Flowers bisexual, white or pink in color.
• Seeds bean-shaped.

• Propagated generatively (seed) or vegetatively (offset separation).
• Germination is very easy, once large enough it can be planted in a pot during summer.
• If still winter, store the seedlings in a shaded place first.

Glycoside, polyphenol, flavonoid, saponin, sterol, sitosterone, viscozulenic acid, acetophenone.

Antioxidant, treats dysentery and cholera, treats wounds, fever reducer, reduces colic pain, anti-inflammatory, diuretic, external remedy for scabies, ulcers, boils, antifungal.

• Collect fresh, non-rotten leaves.
• Wash thoroughly with running water and drain then slice the leaves.
• Dry the leaves until completely dry and moisture content less than 8%.
• Store in a clean container.

Known by local names Jukut carang (Sunda), Mengkrengan (Java), Salah nyowo (Java), Tolang-tolangan (Kangean).