Ji Gu Cao (Abrus cantoniensis) — Dried Food Herb Leaves, 500g, Unsulfured New Crop

Ji Gu Cao (Abrus cantoniensis), known in Traditional Chinese Medicine (TCM) as Jī Gǔ Cǎo (鸡骨草), is the dried herb and leaf of a revered food-herb botanical also called Canton Abrus or 'Chicken Bone Grass.' For generations it has been prized as a gentle, dampness-clearing and Liver-soothing herb, traditionally used in cooling soups and daily teas across Lingnan herbal culture. Its nature is sweet and slightly bitter, cool and balancing, making it a mild yet refreshing herb for clearing heat, easing dampness, and supporting the free flow of Liver qi.

Key Selling Points

• Traditional food-herb (药食同源) botanical
• Dried Ji Gu Cao leaves, new-crop quality
• Unsulfured, no sulfur fumigation
• Abrus cantoniensis from Guangxi origin
• 500g bulk pack for soups and teas

Quality & Sensory

Each batch is carefully harvested and shade-dried to preserve its deep green leaf color, light papery texture, and clean herbal aroma with a faint grassy sweetness. When decocted or simmered, the leaves yield a pale golden-green infusion with a mild, slightly bittersweet taste and a soft, refreshing finish that blends well with jujube, goji berry, and other soup herbs.

Technical Specifications

Usage Scenarios

• Chinese-style herbal soup and broth
• Daily herbal tea and decoction
• Seasonal cooling soup packs
• Blended with jujube and goji berry
• Home kitchen food-herb cooking

Traditional Uses

In folk herbal practice, Ji Gu Cao is decocted into soups, cooling broths, and daily teas to support the Liver, clear damp-heat, and ease the body during warm and humid seasons. It is a classic ingredient in Lingnan-style soup packs, where it is simmered with pork ribs, jujube, and goji berry for a light, gently bitter broth. As a tea, it is brewed alone or blended with chrysanthemum and honeysuckle for a refreshing daily infusion.

FAQ Q&A