This plant originates from Latin America and Central America, which have tropical climates. It is widely distributed to the Philippines, Indonesia, and Spain. Kenikir leaves are frequently consumed by people as a vegetable. Traditionally, the plant is also used as a remedy for various diseases. It has a high phenol content, which acts as an antioxidant.

It grows well in the lowlands up to the mountains at an altitude of 1,600 m a.s.l.. It prefers hot (tropical) climatic conditions with a temperature of 20–22ºC and an average annual rainfall of 2,443 mm/year. It favors open places with full sun exposure, on sandy, rocky, loamy, and sandy clay soil with medium or high humidity.

• The root is a taproot, colored white.

• The stem is erect, square (quadrangular), longitudinally grooved, highly branched, and purplish-green in color.

• The leaves are compound, arranged crosswise and opposite, with a pointed tip, entire margins, and are green.

• The flowers are compound (inflorescence), arranged in many heads (capitula) located at the stem tips and in the axils of the uppermost leaves. The flower consists of 8 petals, the stamens are tubular, the anther head is blackish-brown, and the pistil is hairy.

• The seed is hard, small, needle-shaped, about 1 cm long, and black.

• Propagation is done generatively (by seed).

• Planting can be done directly in the field or by sowing (nursery) first.

• Seedlings that are 3 weeks old after sowing can be transplanted to the field with a planting distance of 25×25 cm.

• Harvesting is done at 6 weeks of age.

It treats gastric ulcers (maag) and diabetes, increases appetite, overcomes issues with bad breath and body odor, boosts the immune system, strengthens bones, maintains heart health, addresses breast issues due to breastfeeding, removes toxins from the body, and is anticancer.

Chlorogenic acid, polyphenols, hydroxyeugenol, flavonoids (quercetin), saponins, terpenoids, coniferyl alcohol, and essential oils.