Xie Bai (Allium macrostemon) — Sulfur-Free Dried Bulb for TCM Soups & Decoctions

Xie Bai (Allium macrostemon), also known as Jiao Bai or 'Small Root Garlic,' is the dried bulb of a traditional food herb known in Traditional Chinese Medicine (TCM) as Xiè Bái (薤白). For centuries, Xie Bai has been prized as a warming, qi-moving herb used to open the chest, disperse stagnation, and support the free flow of yang qi. Its nature is pungent, bitter, and warm, making it a stimulating yet food-friendly herb traditionally used in soups, congee, and daily cooking.

Key Selling Points

• Sulfur-free, clean dried Xie Bai bulbs
• Traditional food herb (药食同源) for soups and congee
• Allium macrostemon, also called Small Root Garlic
• Sourced from Anhui, a classic Dao-di region
• 500g bulk pack, great value for larger orders

Quality & Sensory

Each batch is carefully dried to preserve its pale yellowish-white color, firm texture, and clean appearance free of sand or debris. When decocted or simmered, the bulbs soften and release a mild, pungent garlic-like aroma with a gentle, slightly sweet and savory taste that blends well into broths and congee.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Congee and grain porridge
• Herbal decoction blends
• Daily cooking as a food herb
• Seasonal warming dishes

Traditional Uses

In folk herbal practice, Xie Bai is decocted into soups, congee, and warming tonics to support the movement of qi and yang in the chest. It is a common ingredient in traditional chest-soothing formulas, where it pairs with ingredients like trichosanthes and pinellia. In daily cooking, it is simmered with rice or grains for a gentle, savory congee, or added to broths for a mild garlic-like warmth.

FAQ Q&A