Common names include pygmy smartweed,[2] small water pepper and swamp willow weed.

[5] It grows wild in cooler highlands, but is also found in wet lowland areas near rivers, ditches, and canals.

In Malaysia and Indonesia it has the common name "kesum", and its shoots and young leaves are eaten raw as part of salad (ulam); used as an aroma spice additive in peppery dishes such as laksa, nasi kerabu, asam pedas and tom yam; used as tea leaves; and used for topical applications in traditional medicine.

[15] Clinical studies have been carried out on this plant, looking at reported abilities to improve cognition,[16][17] mood and stress,[16][18] and memory.

It has been used as a bioactive component for packaging film for edible foods, based on a semi-refined carrageenan and glycerol as plasticizers.