Xie Bai (Allium macrostemon) — Dried Food-Herb Bulb for Soup & Congee

Xie Bai (Allium macrostemon) is the dried bulb of a traditional food herb known in Traditional Chinese Medicine (TCM) as Xiè Bái (薤白), also called Mountain Garlic or Small-Root Garlic. For centuries, Xie Bai has been prized as a warming, qi-moving herb used to open the chest, disperse stagnation, and support smooth flow through the Heart and Lung channels. Its nature is pungent, bitter, and warm, making it a gently stimulating herb that harmonizes the chest and eases the movement of qi and blood.

Key Selling Points

• Traditional chest-opening food herb
• Dried Xie Bai bulbs, new-crop quality
• Allium macrostemon
• Suitable for soup, congee, and daily cooking
• Clean, sun-dried, 500g bulk pack

Quality & Sensory

Each batch is carefully sun-dried to preserve its pale yellowish-white color, firm bulb texture, and mild garlic-like aroma. When simmered, the bulbs soften and release a gentle, slightly pungent and subtly sweet flavor, adding warmth and depth to broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Congee and grain porridge
• Herbal tea blends
• Seasonal slow-cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Xie Bai is decocted into soups, congee, and warming tonics to support daily chest comfort and smooth qi flow. It is a common ingredient in traditional chest-warming soup packs, where it pairs with ingredients like ginger, jujube, and tangerine peel. As a tea, it is brewed alone or blended with other warming herbs for a light, gently pungent infusion.

FAQ Q&A