Range. South and southeastern Asia, and eastern Africa. Found growing naturally throughout the country, but especially in Upper Myanmar.

Uses
Leaf: Boiled lightly in water, the leaves are eaten in salads to relieve female related disorders. New mothers eat the boiled-leaf salads to support healing, increase strength, and promote lactation.

Leaf and Root: Used in preparations for fever, asthma, coughs, colds, and infected sores. They are also used to stimulate the appetite, improve digestion, and expel uterine leiomyomas. Root: For fevers and colds, they are crushed and brewed with water; used in a decoction after childbirth. Oil from cooking the roots is filtered and applied around the eyes to treat inflammation, itching, and infec­tions. A mixture of- the roots with equal amounts of dried ginger and coriander seeds is boiled to half the starting volume and the reduction is ingested in the mornings and evenings to relieve bloating and nausea; one part powdered roots with 12 parts yogurt is boiled to half the starting volume and taken in small amounts in the mornings and evenings to alleviate edema; equal amounts of the powdered roots and powdered, dried ginger is taken with fresh ginger juice for colds, asthma, whooping cough, and bron­chitis. To treat internal inflammations, such as those caused by diphtheria, and cysts arising from other conditions, a paste made from the powdered roots and rice washing water is applied externally at frequent intervals. Note: The powdered roots must be consumed only in very small amounts ranging from ~1.0 g to ~3.0 g.

DeFilipps, Robert A.; Krupnick, Gary A. / PhytoKeys, v. 102. - - p. 1 - 314,  2018.