The long, slender green leaves of the reed, gathered fresh or sold dried and softened in hot water before use. Tough, fragrant and faintly grassy, they are used purely as a wrapper, lending a clean herbal scent to whatever is steamed within. They are a tool, not an ingredient, and are unwrapped and discarded before eating.
Where it comes from
Cut from the reed beds of riverbanks and marshes across China, the traditional wrapping leaf for northern and central zongzi.
In the kitchen
Softened and used to wrap glutinous rice into zongzi, perfuming the rice with a clean reedy fragrance as it steams; peeled away and not eaten.
Nutrition (per 100g)
~0kcalCal
~0.0gProtein
~0.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
