Kejibeling originates from Madagascar and has spread to Indonesia and Malaysia. In Indonesia, its distribution includes Sumatra, West Java, Central Java, Sulawesi, and Nusa Tenggara. It is often planted as a hedge in yards or gardens. This medicinal plant is also often eaten as a salad.

It grows well at altitudes of 50-1,200 m above sea level, with annual rainfall of 2,500-4,000 mm/year, sandy to clay soil texture, and a pH of 5.5-7. It prefers open spaces. It is found growing wild in forests, riverbanks, and is sometimes planted in yards.

• The taproot is light brown.

• The stem is segmented, round, and has coarse, green hairs on the surface.

• The leaves are single, arranged oppositely on short stalks, with lanceolate leaf blades, pinnate veins, serrated edges, pointed tips and bases, and a rough surface.

• The flowers are compound, funnel-shaped, yellow or purple.

• The seeds are round, flat, and small, brown.

• Vegetative propagation (cuttings).

• Stem cuttings for cuttings come from older branches, cut to a length of 20-25 cm. The resulting stem cuttings can be planted directly in the soil to a depth of 6-8 cm.

• Harvesting is done by cutting the top of the plant to a length of 20-30 cm.

• Medicine for dysentery, diarrhea, kidney stones, diabetes, fever, cholesterol lowering, antioxidant, antibacterial, hemorrhoids, treating poisonous snake bites, diuretic, curing leukemia, preventing AIDS.

Alkaloid, tanin, saponin, flavonoid, polifenol (tocopherol, cinnamic acid, phosphatide), katekin, kafeina, asam silikat, asam kersik.