Xie Bai (Allium macrostemon) — Dried Wild Garlic Bulb, Food Herb for Soup & Congee

Xie Bai (Allium macrostemon), also known as Wild Garlic Bulb or Small Root Garlic, is the dried bulb of a traditional food herb known in Traditional Chinese Medicine (TCM) as Xiè Bái (薤白). For centuries it has been prized as a warming, qi-moving herb used in soups, congee, and daily culinary preparations. Its nature is pungent, bitter, and warm, making it a gentle yet active herb traditionally associated with moving qi, warming the chest, and supporting free flow through the body.

Key Selling Points

• Traditional pungent, qi-moving food herb
• Dried wild garlic bulbs (Allium macrostemon)
• Naturally sun-dried, new-crop quality
• Suitable for soup, congee, and culinary use
• 500g bulk pack from Shaanxi origin

Quality & Sensory

Each batch is naturally sun-dried to preserve its pale yellowish-white color, firm bulb texture, and characteristic pungent, garlic-like aroma. When simmered, the bulbs soften and release a warm, mildly spicy flavor that lends depth to broths and grain dishes without overwhelming the palate.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Congee and grain porridge
• Culinary seasoning in stir-fries
• Herbal decoction blends
• Seasonal warming dishes

Traditional Uses

In folk herbal practice, Xie Bai is decocted into soups and congee, and used as a culinary herb in daily cooking. It is a common ingredient in traditional chest-warming formulas, where it pairs with ingredients like ginger, cinnamon twig, and citrus peel. As a food herb, it is simmered into broths or added to grain dishes for a warm, pungent note that supports daily seasonal nourishment.

FAQ Q&A