E Bu Shi Cao (Centipeda minima) — Dried Food Herb for Tea & Soup

E Bu Shi Cao (Centipeda minima) is the dried whole herb of a traditional food herb known in Traditional Chinese Medicine (TCM) as É Bù Shí Cǎo (鹅不食草). Also called Shi Hu Sui and Ji Chang Cao, this humble yet highly regarded herb has been prized for centuries as a warming, dispersing, and orifice-opening botanical used to relieve nasal congestion, ease head heaviness, and support clear breathing. Its nature is pungent and warm, making it a gentle yet effective herb for dispersing wind-cold and unblocking the nasal passages.

Key Selling Points

• Traditional orifice-opening food herb
• Dried E Bu Shi Cao whole herb
• Centipeda minima
• Suitable for tea, soup, and daily wellness
• Clean, new-crop quality from Hubei

Quality & Sensory

Each batch is carefully harvested and dried to preserve its greenish-brown color, fine leafy texture, and distinctive pungent aroma. When brewed, it yields a warm, slightly bitter infusion with a lingering herbal fragrance that opens the senses and adds depth to tea blends.

Technical Specifications

Usage Scenarios

• Herbal tea blends for seasonal wellness
• Chinese-style soup and broth
• Daily nasal and respiratory support
• Aromatic herbal sachets
• Traditional decoction ingredient

Traditional Uses

In folk herbal practice, E Bu Shi Cao is decocted into teas and soups to support clear breathing and ease seasonal discomfort. It is often brewed alone or blended with herbs like mint and chrysanthemum for a warming, aromatic infusion. In traditional Chinese medicine, it is also used in nasal rinses and steam inhalations to open the nasal passages and relieve head heaviness.

FAQ Q&A