This plant originates from mainland Asia, Myanmar, India, and China, and was introduced into Indonesia. This plant is often used as an ornamental plant, medicine, shade provider, and food source. The leaves, flower buds, flowers, and young seeds can be cooked and consumed as vegetables.

It grows well in tropical regions at an altitude of 500–2,000 meters above sea level (m.a.s.l.). It prefers fertile, moist, well-drained, sandy, clay, or gravelly soil conditions. The ideal temperature is 12–21 ºC, with an annual rainfall of 1,000–5,000 mm/year.

• Root (Akar) Doubly rounded, like the base of a heart with an elongated tip.

• Stem (Batang) Grayish-brown color.

• Leaves (Daun) Measures 10–20 cm, green color, resembling a butterfly wing.

• Flower (Bunga) Pink color with 5 petals and a fragrant aroma.

• Fruit (Buah) Ripe fruit is dark brown, hard, and slightly cracked.

• Propagation is done by seeds and stem cuttings. Seeds germinate quickly, with seedlings emerging within 4–10 days, and can reach a height of 1 m in 2 months.

• Young plant growth is very fast. under good conditions, it can reach a height of 3 m in 12 months. The Butterfly Flower blooms at the end of the year.

• Carminative/relieves wind colic, anti-inflammatory, anticancer, lowers blood glucose and cholesterol levels, laxative, treats diarrhea, dysentery, hemorrhoids, boils, infection, pain, jaundice, leprosy, hyperthyroidism, and cough.

• Flower: Astragalin, isoquercetin, quercetin, pelargonidin.

• Leaves: Alkaloids, tannins, quinones, polyphenolates, steroids, saponins, and flavonoids.

• Sap and Woody Stem: Tannic acid.