Mai Dong (Ophiopogon japonicus) Dried Root — Traditional Yin-Nourishing Food Herb for Soup & Tea
Price range: $8.32 through $32.48
Description
Mai Dong (Ophiopogon japonicus), known in Traditional Chinese Medicine (TCM) as Mài Dōng (麦冬) and also called Dwarf Lilyturf Root or Ophiopogon Root, is the dried tuberous root of a highly revered food herb. For centuries, Mai Dong has been prized as a gentle yin-nourishing and fluid-generating herb, traditionally used to moisten dryness, soothe the throat, and support the Heart and Lung systems. Its nature is sweet, slightly cold, and mildly bitter, making it a soft yet profoundly nourishing herb for calming the spirit and replenishing body fluids.
Key Selling Points
- Traditional yin-nourishing food herb (药食同源)
- Dried Ophiopogon japonicus tuberous root
- Suitable for soup, congee, and herbal tea
- Also available as finely milled Mai Dong powder
- Clean, new-crop quality sealed for freshness
Quality & Sensory
Each batch is carefully dried to preserve its pale yellowish-white color, plump spindle shape, and smooth, slightly translucent texture. The dried roots carry a mild, earthy aroma with a faintly sweet note. When decocted or simmered, Mai Dong softens and releases a gentle, subtly sweet flavor with a smooth, almost silky mouthfeel, adding quiet nourishment to broths and teas without overpowering other ingredients.
Technical Specifications
| Product Type | Dried Herb Root |
|---|---|
| Common Name | Mai Dong |
| Botanical Name | Ophiopogon japonicus |
| Form | Whole Dried Root / Powder |
| Primary Use | Herbal Tea and Soup Ingredient |
| Shelf Life | 18 Months |
Usage Scenarios
- Chinese-style soup and broth
- Herbal tea blends
- Congee and grain porridge
- Seasonal slow-cooking
- Soup-pack ingredient
Traditional Uses
In folk herbal practice, Mai Dong is decocted into soups, congee, and gentle tonics to support daily nourishment during dry seasons. It is a classic ingredient in autumn and winter soup packs, where it pairs with ingredients like lily bulb, goji berry, and jujube. As a tea, it is brewed alone or blended with chrysanthemum and wolfberry for a light, mildly sweet infusion. In TCM, Mai Dong enters the Heart, Lung, and Stomach channels, where it works to nourish yin, generate fluids, and calm the spirit.
FAQ Q&A
Q: What is Mai Dong?
A: Mai Dong is the common Chinese name for the dried tuberous root of Ophiopogon japonicus, also called Dwarf Lilyturf Root. It is a traditional food herb used in tea and soup.
Q: What is the traditional wellness value of Mai Dong?
A: In traditional Chinese food wellness culture, Mai Dong is associated with nourishing yin, generating fluids, and moistening dryness. It is often used in soups and teas for daily seasonal nourishment.
Q: How do I use dried Mai Dong root?
A: Rinse the roots and simmer them with soup ingredients, or brew them in hot water as part of a tea blend. Adjust the quantity to your recipe and taste preference.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Packaging specifications | Chuanxuan package 500g, Sichuan packaging 500g, Sichuan fine product 500g, Mountain optional 500g, Shantong package 500g, Mountain delicacy 500g, Shanxiaotong 500g, Zhejiang and hangzhou ophiopogon japonicus 500g, Wild ophiopogon japonicus 500g ugly appearance, Sichuan xiao mi 500g, Mountain xiao mi 500g, Ophiopogon japonicus powder 500g |
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