Xia Ku Cao Spike (Prunella vulgaris) — Dried Flower Spike for Tea & Soup, 500g

Xia Ku Cao Spike (Prunella vulgaris) is the dried flower spike of a traditional food herb known in Traditional Chinese Medicine (TCM) as Xià Kū Cǎo (夏枯草), also called Self-Heal or Prunella Spike. For centuries, Xia Ku Cao has been prized as a cooling, fire-clearing herb used to soothe the Liver, disperse stagnation, and support clear, comfortable days. Its nature is bitter, pungent, and slightly cold, making it a refreshing herb for cooling internal heat and harmonizing the Liver channel.

Key Selling Points

• Traditional Liver-clearing food herb
• Dried Prunella vulgaris flower spikes
• New-crop, sun-dried quality
• Suitable for tea, soup, and congee
• 500g bulk pack from Anhui origin

Quality & Sensory

Each batch is carefully sun-dried to preserve the spike's deep purple-brown color, dense layered texture, and mild herbal aroma. When brewed, the spikes release a light amber infusion with a gently bitter, faintly sweet taste that softens on the palate, while in soups they add a subtle herbal depth without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Herbal tea and daily infusions
• Chinese-style soup and broth
• Congee and grain porridge
• Seasonal cooling tea blends
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Xia Ku Cao is decocted into cooling teas, soups, and congee to support daily balance during warm seasons. It is a common ingredient in summer tea blends, where it pairs with chrysanthemum, honeysuckle, and mulberry leaf. As a daily tea, it is brewed alone or blended with goji berry and jujube for a light, mildly bitter infusion that finishes with a gentle sweetness.

FAQ Q&A