An aromatic summer herb (jingjie, a schizonepeta) with toothed green leaves and a warm, faintly minty, peppery scent. The tender sprigs are eaten raw as a cooling table herb, crisp and fragrant, used by the handful rather than as a garnish. It is not the same plant as Western catmint despite the shared common name.
Where it comes from
A summertime table herb of the central plains, especially Henan, where bundles of the fresh sprigs are a fixture of the warm-weather table.
In the kitchen
Eaten raw by the sprig as a cooling summer herb, tossed into cold noodles and salads or served alongside to refresh the palate.
Nutrition (per 100g)
~32kcalCal
~3.5gProtein
~0.6gFat
~5.4gCarbs
~2.6gFiber
AI-estimated; model and run unavailable.
