Chinese communities in the Far East have been using Ji Ku Cao (ambrose cantoniensis) for a long time. Brewed as a herbal infusion, it was and is still used to treat liver ailments. I remembered my office mate resorting to it when her husband was warded for herpatitis A (aka jaundice). The pictures shown above depict the herb as found in southern China. A slightly different variety is also grown in tropical countries such as Malaysia but herbalists claim its not as potent as the temperate variety. Can anyone who knows comment?
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