Green Chireta originates from Asia, spreading from India south to Siam, east to the Malay Peninsula and then Java. Known for its bitter taste, this wild plant has medicinal properties and is believed to treat various health problems.

It grows well in lowlands up to 1,200 meters above sea level, with rainfall ranging from 2,000 to 3,000 mm/year, and can thrive in almost all soil types with a pH of 6-7, an average daytime temperature of 20-30°C, and humidity of 70-90%. It is commonly found on the edges of rice fields, gardens, or forests, and prefers shade.

• The taproot is brownish-white.

• The stem is woody, round or rectangular, green, monopodial, and widely branched.

• The leaves are single, opposite each other, with dark green upper and lower surfaces.

• The flowers are compound and grow from the leaf axils and are purplish-white.

• The fruit is oblong with a sharp base and apex; the seeds split open when ripe.

• Propagation is carried out generatively (from seeds) and vegetatively (from cuttings).

• Before sowing, soak the seeds for 24 hours and dry them. After one week, the seeds will germinate and become seedlings.

Prevents the formation of inflammation, increases urine flow (diuretic), reduces body heat (antipyretic), treats stomach ache, diabetes, typhoid, cures colds and flu, prevents heart disease and diabetes, cures infections, whooping cough, pneumonia, pharyngitis, treats toothache.

Diterpenes (andrographolide), flavonoids, tannins, stigmasterol, ketones, alkanes, lactones, steroids, alkaloids, phenols, catechins, saponins, and β-sitosterol.