Mesona chinensis — the herb that gels into Chinese black grass jelly (xian cao). Earthy-bitter aroma; jelly is dark brown and slightly bitter.
Where it comes from
Southern China (Guangxi, Fujian, Taiwan), Southeast Asia. Harvested late summer.
In the kitchen
Boiled into a strong tea, then set with starch into the famous black grass jelly. Eaten chilled in summer with brown sugar syrup.
