Commelina benghalensis aka Benghal Dayflower

Commelina benghalensis is a herb that creeps along the ground. It belongs to the Commelinaceae family. Its native range spans tropical Africa and the Arabian Peninsula. It runs through the Indian subcontinent into China and Southeast Asia. It also takes in Indonesia and the Philippines. The plant grows at forest edges and on disturbed ground. It lives in home gardens and where plants grow back. It occurs up to 5,250 feet [1,600 metres] above sea level.

This plant is a perennial: it lives for more than one year. It grows about 0.8 feet [0.25 metres] tall. Its fleshy stems creep for 2–3 feet [0.6–0.9 metres]. Branches with joints rise from these trailing stems. Nodes, or stem joints, grow roots where they touch the ground. These roots let it spread past its first rooting point. Cold winters or long dry seasons can make it annual. It then lives for just one year. Bees pollinate its flowers, but it also pollinates itself. The sources give no bloom season or facts about fruit.

The plant favours sun and grows well in sandy loam. It can also grow in many other kinds of soil. Once rooted and growing well, it can survive long droughts. It grows in warm temperate and tropical climates. Growth and bloom peak at 30–35°C. The source reports good growth across 20–40°C. Its sites in Tanzania get 1,000–2,100 millimetres of rain each year. These records do not show its exact winter cold limit.

Its strong chance of becoming a weed is the main garden concern. The source ranks it among the world's worst problem weeds. It affects 25 crops across 29 countries. Cut stem pieces can live through brief dry spells. Roots at the nodes make it harder to pull out. Seeds and cut pieces of stems or roots can form plants. These traits matter more than any stated value for garden display. The evidence names no specific pests or diseases.

People gather leaves for food, at times when food is scarce. They cook young leaves and tender stems as vegetables. These feel slick and taste a little bitter. Older leaves can taste too sour and bitter. Large servings of leaves may cause diarrhoea. People also cook and eat the starchy rhizomes, or underground stems. Records note a range of uses in traditional medicine. They do not show that these treatments work. Flower sap also provides a dye.