Dried Nettle Leaf Qian Ma Ye Whole Herb Culinary Herbal Tea Ingredient Loose Pack

Dried Nettle Leaf, known in TCM as Qian Ma Ye (荨麻叶), from Urtica species, offered as whole dried leaves harvested and sun-dried in Jiangxi. Traditionally valued in Chinese folk herbal practice, nettle leaf is considered cooling with a light grassy character. Commonly used for culinary infusions, soups, and herbal blends. This is a food-grade agricultural product, not a medicine, and should not replace professional care.

Key Selling Points

• Whole dried nettle leaf in its natural original form
• Botanical source Urtica species with Chinese name Qian Ma Ye
• Sun-dried processing preserves the leaf's natural green color and aroma
• Sourced from Jiangxi, China as an edible agricultural product
• Suitable for culinary use such as herbal infusions and cooking

Quality & Sensory

Typically deep green to grayish-green whole leaves with a dry, slightly crinkled texture and a fresh grassy-herbal aroma. When steeped or cooked, it typically yields a mild, earthy, spinach-like taste with gentle astringency.

Technical Specifications

Usage Scenarios

• Brew as a simple herbal infusion or tea
• Add to soups and broths during cooking
• Incorporate into culinary dishes as a dried leaf ingredient
• Blend with other herbs for seasonal herbal drinks

Traditional Uses

In traditional Chinese folk herbal practice, nettle leaf has been used in simple decoctions and culinary preparations, often paired with other mild leafy herbs. It is traditionally associated with seasonal wellness routines and is commonly prepared as a light infusion or added to soups. In European herbal tradition, nettle leaf is also a well-known springtime tonic herb used in teas and cooked dishes.

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