Jie Geng Slices (Platycodon grandiflorus) — Dried Food Herb Root for Tea & Soup

Jie Geng Slices (Platycodon grandiflorus) are the dried root slices of a traditional food herb known in Traditional Chinese Medicine (TCM) as Jié Gěng (桔梗). Also called Balloon Flower Root, Jie Geng has been prized for centuries as a lung-opening, phlegm-resolving herb used in teas, soups, and seasonal decoctions. Its nature is bitter, pungent, and neutral, making it a gentle yet effective herb for diffusing Lung qi and soothing the throat.

Key Selling Points

• Traditional Lung-qi diffusing food herb
• Dried Jie Geng root slices
• Platycodon grandiflorus
• Unsulfured, sieved new-crop quality
• Suitable for tea, soup, and decoction

Quality & Sensory

Each batch is carefully sliced and dried to preserve its pale ivory to off-white color, firm yet slightly fibrous texture, and mild earthy aroma. When decocted, the slices release a gentle, subtly bitter and slightly pungent flavor that softens into a mild sweetness, adding depth to broths and teas without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Seasonal decoctions
• Congee and grain porridge
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Jie Geng is decocted into soups, teas, and seasonal formulas to support the throat and respiratory comfort during dry or changing seasons. It is a common ingredient in lung-nourishing soup packs, where it pairs with ingredients like lily bulb, almond, and honey. As a tea, it is brewed alone or blended with licorice and peppermint for a light, mildly bitter infusion.

FAQ Q&A