Wild Ji Gu Cao Chicken Bone Herb 500g Dried Abrus Herb for Soup and Decoction

Chicken Bone Herb, known in TCM as Ji Gu Cao (鸡骨草), is the dried whole plant of Abrus cantoniensis, a traditional Southern Chinese herb. Wild-harvested in Guangxi and sun-dried, it is traditionally valued in Cantonese herbal practice for clearing damp-heat and supporting liver wellness. In TCM theory it is sweet and slightly bitter with a cool nature, commonly simmered in soups and decoctions. Note that the seeds are traditionally removed before use.

Key Selling Points

• Wild-harvested Ji Gu Cao from Guangxi, sun-dried whole herb
• Botanical source Abrus cantoniensis, a classic Lingnan soup herb
• Traditionally used in Cantonese practice for damp-heat and liver-related wellness
• 500g value pack of carefully selected dried whole plants
• Ideal for slow-cooked soups, herbal decoctions, and seasonal family cooking

Quality & Sensory

The dried herb typically shows slender wiry stems with fine pinnate leaflets in grayish green to brownish tones. It has a light grassy aroma, and when simmered it typically yields a mildly sweet, slightly bitter herbal taste.

Technical Specifications

Usage Scenarios

• Simmered in pork or chicken soups with other soup herbs
• Brewed as a traditional herbal decoction
• Added to seasonal Cantonese-style family soup packs
• Combined with lean meat and roots for slow-cooked herbal broths

Traditional Uses

In TCM theory, Ji Gu Cao is sweet, slightly bitter, and cool, traditionally associated with the liver and stomach channels. It is a staple of Cantonese soup culture, often simmered with pork bones, lean meat, or mung beans during warm and humid seasons. Traditionally used to help clear damp-heat, it is commonly paired with herbs such as Hua Shi Hong or Yi Yi Ren in folk practice. The seeds are traditionally removed before cooking.

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