Jue Ma (Potentilla anserina) Dried Root — Tibetan Sweet Root for Cooking & Soups

Jue Ma (Potentilla anserina), also known as Tibetan Sweet Root or Silverweed, is the dried root tuber of a treasured food herb from the Qinghai-Tibet Plateau, known in Traditional Chinese Medicine (TCM) as Jué Má (蕨麻). For generations, it has been prized as a gentle, spleen-supporting, qi-nourishing food herb used in soups, congee, and daily nourishment. Its nature is sweet and neutral, making it a mild yet strengthening ingredient for supporting digestion and vitality.

Key Selling Points

• Traditional qi-nourishing food herb from Qinghai
• Dried Jue Ma root tubers
• Potentilla anserina
• Suitable for cooking, soups, and congee
• Bulk wholesale available

Quality & Sensory

Each batch is carefully dried to preserve its light brown color, firm texture, and mild earthy aroma. When simmered, the roots soften and release a gentle, subtly sweet flavor with a pleasant starchy mouthfeel, adding body to broths and congee without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Congee and grain porridge
• Stewed dishes with meat or vegetables
• Seasonal slow-cooking
• Daily nourishment cooking

Traditional Uses

In folk herbal practice, Jue Ma is cooked into soups, congee, and nourishing broths to support daily vitality during seasonal changes. It is a common ingredient in Tibetan and Qinghai regional cooking, where it pairs with ingredients like jujube, goji berry, and ginger. As a food herb, it is simmered alone or blended into medicinal food soups for gentle, everyday nourishment.

FAQ Q&A