How to Make Pancit Pancitan Tea (Ulasimang Bato)
Pancit pancitan or ulasimang bato is one of the 10 herbal medicine approved by the Department of Health.
Here is the complete list.
1. Lagundi (Vitex negundo L.)
2. Yerba Buena (Clinopodium douglasii)
3. Sambong (Blumea balsamifera L. DC)
4. Tsaang Gubat (Carmona retusa (Vahl) Masam.)
5. Niyog- Niyogan (Quisqualis Indica L.)
6. Akapulko (Cassia alata L.)
7. Ulasimang-bato (Peperonia pellucida)
8. Bawang (Alium sativum L.)
9. Ampalaya (Momordica charantia (L.) DC)
10. Guava (Psidium guajava L.) < – – this one is my favorite
The two major uses of ulasimang bato are:
1. Rheumatism and gout. Boil for 15 to 20 minutes 1 1/2 cup herb with 2 cups or water.
2. Salad. In addition or replacement to your favorite lettuce.
I gathered some of it from my mother’s garden and prepared the tea as instructed.
I added few granules of muscovado sugar to make the taste better.
One way to make pancit pancitan available the whole year round is to dry it. You may also want to sell it for business.
1. Wash it gently with running water.
2. Rinse and place in front of electric fan immediately to remove adhering water drops.
3. Arrange in trays and air dry at room temperature. Air drying is recommended because high temperature might destroy its herbal potential. Drying time may take weeks.
4. Pack in clean plastic bags and seal.
If you are in a hurry, you can use vacuum dryer instead.
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what benefits/ vitamins it can give,
thanks a lot
abet
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