By Penelope A. Domogo, MD
Gynura and ashitaba are two of the most popular medicinal plants in recent years. I first heard of gynura (scientific name Gynura Procumbens) from Dr. Ronnie Pacia, a surgeon in Zamboanga City, who propagated it in their church garden some years ago. And then another surgeon-turned- organic-farmer in Sagada, Dr. Clare Lalwet, gave me a cutting of gynura which easily grew in our garden. It is fast growing, evergreen, loves moist soil and requires low maintenance. It can even be grown indoors by the window. Gynura is native to Africa, Southeast Asia and China and is a well-known traditional medicinal plant in China, Indonesia, Malaysia and Thailand. I am surprised that the Philippines has not discovered its medicinal value earlier. I say this because we have no local term for gynura (or is there?). Perhaps now is the time for it to be discovered here because now is the time that it is needed. Let us see its uses.
Gynura is known for a lot of medicinal uses, the most popular of which are: lowers blood sugar, cholesterol and blood pressure- diseases that are common nowadays. It is also known to be cardioprotective, has anti-cancer, antimicrobial, anti-inflammatory, antioxidant properties, enhances fertility and protects kidneys and eyes from damage caused by high blood sugar. There are a lot more uses. That’s why it is called “longevity spinach”, “wonder plant”, “diabetes plant,” “anticholesterol plant”. How do you use it? For the above-mentioned diseases, you can eat the leaves raw as salad, pure or mixed with other vegetables, churn it into smoothies, drink it as tea, or cook it like any green leafy vegetable (sautéed, boiled, steamed) alone or mixed with legumes or other vegetables or with soup. For overall wellness, you can eat just 3-6 leaves daily as salad. If you want to take it as tea, you can cut 5-10 leaves into one cup boiling water, steep for 5 minutes and drink it hot or cold. You can add other herbs like lemon grass, peppermint, etc. Gynura has a mild pleasant flavor so no issue. Don’t add sugar or milk.
Gynura is a vegetable and it is so easy to grow that you will be assured of your leafy greens all year round. You can grow it in a bucket-sized pot so no excuse not to have one even if you are in Baguio City or Samoki.
Here are more uses of gynura. The leaves are bruised or crushed and used as a poultice for wounds, and bites (just like camote and sunflower leaves). For hemmorhoids, you can drink as tea or crush the leaves, squeeze the sap and insert in anus. For more of its medicinal properties, I recommend that you read the online publication “Gynura Procumbens: An Overview of the Biological Activities” by Hui-Li Tan, et.al. (Frontiers in Pharmacy, March 15, 2016). It can also be used as feed for chickens and pigs. Well, of course, plants good for people are also good for animals, that’s why, in the Philippines, we have that thing called “arasaw” which is actually left-overs, not only rice washing.
Now let us see the wonders of ashitaba. Ashitaba (scientific name: Ashitaba Keiskei Koidzumi) is imported. It is a green, celery-like plant but bigger and supposedly easy to grow here in the Cordillera. It is native to Japan, originating from the volcanic island of Hachijo in the Pacific Coast but is now all over the world. “Ashitaba” means “tomorrow’s leaf” because of its ability to sprout new leaves 24 hours after harvest. The entire plant is edible, although the leaves and stipes (stalks) are more popular. Being a traditional medicinal plant in Japan and China, it has a long history of medicinal use – to purify the blood, enhance blood circulation, improve immune system and lung function, detoxify the liver, cleanse the colon, strengthen cartilages, bones and tendons, relieve dysmenorrhea, joint and muscle pain/other body pains and has antihypertensive, anticancer, antidiabetes properties. Ashitaba is seen to stimulate the production of the nerve-growth factor (NGF) which is essential for healthy nerve cells and their systems. Science has also discovered the substance “chalcone” in ashitaba which detoxifies the blood. Ashitaba is seen as a major factor in the long healthy lives of the local residents of Japan. This is why ashitaba is also referred to as “longevity herb”.
How do you use ashitaba? Like gynura, the leaves and stalks can be eaten raw or cooked, for example as tempura. There’s one blogger that eats 3-6 leaves raw daily. Or you boil the leaves for 15 minutes and drink as tea. You can also dry the leaves and crush and add to your pasta or soup. Dr. Yagkhew of Bontoc General Hospital munches on the stalks like celery. Raw. It has a strong taste so you might need getting used to. Just think of its health benefits. And if you plant these in your garden, you have energy drinks and healing teas for free! What more can we ask? God certainly is good to everybody. By the way, if you have excess production, share some with your cattle.***
“Let those who are wise understand these things. The paths of the Lord are true and right, and righteous people live by walking in them.” Hosea 14:9
