Dried Toad Herb Ha Ma Cao 蛤蟆草 Salvia plebeia Whole Herb 500g for Culinary Herbal Use

Dried Toad Herb, known in TCM as Ha Ma Cao (蛤蟆草), from Salvia plebeia, the whole aerial herb supplied in its natural dried form. Also called Lai Ge Ma Cao (癞蛤蟆草), Li Zhi Cao (荔枝草), and Xue Jian Cao (雪见草), this raw botanical is traditionally valued in Chinese herbal practice. In TCM theory it is considered bitter in flavor and cool in nature. Sold as a primary agricultural product for culinary and traditional herbal preparation, it is not suitable for pregnant or breastfeeding women.

Key Selling Points

• Whole dried Toad Herb supplied in its natural unprocessed form as a primary agricultural product
• Botanical source Salvia plebeia, the whole aerial herb traditionally gathered and dried whole
• Known by several traditional Chinese names including Ha Ma Cao, Li Zhi Cao, and Xue Jian Cao
• Sulfur-free drying preserves the herb's natural character for decoction and culinary preparation
• Traditionally used in folk herbal practice, commonly prepared by decoction or added to cooked dishes

Quality & Sensory

The dried herb typically appears as whole crinkled leaves and slender stems in dull green to grayish-green tones with a rough, slightly wrinkled leaf surface. It typically carries a mild grassy herbal aroma, and a decoction prepared from it typically yields a light bitter, astringent taste.

Technical Specifications

Usage Scenarios

• Simmered into traditional herbal decoctions
• Added to soups and slow-cooked dishes in folk culinary practice
• Brewed as a simple herbal infusion for daily traditional use
• Incorporated into seasonal home herbal preparations

Traditional Uses

In traditional Chinese folk practice, Ha Ma Cao has long been prepared as a home-style decoction or infusion, and in some regions the fresh herb is cooked into soups or mixed into dishes. It is traditionally associated with clearing and cooling actions in TCM theory and is often used in spring and summer. Common pairings vary by region, and preparation is generally by simmering the dried herb in water.

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