Ji Gu Cao Chicken Bone Grass Dried Herb 500g Traditional Soup Ingredient Wild Harvested Guangdong

Ji Gu Cao (鸡骨草), known as Chicken Bone Grass, is the dried whole herb of Abrus cantoniensis, a traditional Chinese botanical widely used in southern China. In TCM theory it is considered sweet and slightly cold, traditionally associated with the liver and stomach channels. These farm-dried whole plants are typically simmered in soups or herbal decoctions. Store in a cool dry place and use according to traditional preparation methods.

Key Selling Points

• Dried whole herb of Abrus cantoniensis known in TCM as Ji Gu Cao (鸡骨草)
• Wild-harvested Guangdong material sun-dried by farm households
• Seasonal new stock with a 12-month shelf life
• Traditionally simmered in soups and herbal decoctions in southern China
• Sold as a food-grade agricultural product for home herbal cooking

Quality & Sensory

Typically the dried herb shows slender wiry stems with small paired leaflets and fine roots in yellowish-brown to greenish tones. It has a faint grassy herbal aroma, and when simmered it typically yields a light, mildly sweet and slightly bitter taste.

Technical Specifications

Usage Scenarios

• Simmered into traditional Cantonese herbal soups
• Decocted as a seasonal household herbal drink
• Combined with other soup botanicals such as poria for slow cooking
• Used in home kitchen herbal preparations during warm seasons

Traditional Uses

In southern Chinese folk practice, Ji Gu Cao is a familiar soup herb, often simmered with lean pork, pork bones, or paired with Tu Fu Ling (土茯苓) and other cooling botanicals. It is traditionally associated with seasonal spring and summer use in Guangdong households, where the whole herb is tied, simmered, and removed before serving the soup.

FAQ Q&A