Xiang Pai Cao (Lysimachia foenum-graecum) — Dried Fragrant Herb, Whole or Powdered

Xiang Pai Cao (Lysimachia foenum-graecum), also known in Traditional Chinese Medicine (TCM) as Xiāng Pái Cǎo (香排草) and folk-named Pai Cao, Xiang Cao, He Xue Cao, and Man Shan Xiang, is the dried aerial herb of a fragrant, warming botanical long valued in southern Chinese herbal practice. Its nature is warm and aromatic, with a sweet-pungent flavor, making it a gently dispersing herb traditionally used to move qi, warm the middle, and freshen the senses. Offered as whole dried herb or custom-milled powder, it is a food-herb ingredient suited to daily tea, soup, and aromatic herbal blends.

Key Selling Points

• Traditional aromatic food herb (药食同源)
• Lysimachia foenum-graecum aerial parts
• Available whole or custom-milled to powder
• Sun-dried to preserve natural fragrance
• 500g value pack for daily herbal use

Quality & Sensory

Each batch is sun-dried to preserve its olive-green to brownish-green color, slender leafy texture, and distinctly sweet, camphor-like aroma. When brewed, the herb releases a warm, fragrant infusion with a mildly sweet and gently pungent taste, leaving a clean, refreshing finish on the palate. The milled powder carries the same bright fragrance and blends smoothly into teas and soups.

Technical Specifications

Usage Scenarios

• Aromatic herbal tea blends
• Southern-style soup and broth
• Seasonal warming decoctions
• Herbal foot soak blends
• Daily food-herb seasoning

Traditional Uses

In folk herbal practice across southern China, Xiang Pai Cao is decocted into fragrant teas and simmered in soups to warm the middle, move qi, and lift the spirits during damp or cool seasons. It is often paired with ginger, tangerine peel, and perilla leaf in seasonal decoctions, and added to congee or slow-cooked broths for its gentle aroma. In daily life it is brewed alone as a light, refreshing tea or blended with other aromatic herbs for a warming cup.

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