Additionally, fish腥草 can clear heat, detoxify, and boost immunity. Below, the Four Seasons Health Network shares how to prepare fish腥草. How to Prepare Fish腥草: Cold-Tossed Fish腥草 Ingredients: 250g fish腥草, 1 small bunch bitter garlic, 1 bunch cilantro and scallions, dried chili powder, white sugar,soy sauce, aged vinegar, salt to taste
Method: 1. Rinse purchased fish腥草, tear into 3-4 cm segments, add 1 tablespoon salt, mix well by hand, and marinate for about 5 minutes to absorb flavor;
2. Wash bitter garlic, cilantro, and scallions separately. Finely chop bitter garlic, cut cilantro into sections, and slice scallions into small pieces for later use;
3. Rinse the marinated fish腥草 thoroughly with water, drain well. Place the bitter garlic, cilantro, and scallions in a bowl. Add a pinch of white sugar, dried chili powder, soy sauce, aged vinegar, and a small amount of salt. Toss to combine and serve.
Cooking Tips:
1. Fish腥草 has a strong natural flavor and absorbs seasoning poorly. Therefore, it should be salt-cured before mixing to enhance flavor; otherwise, it may take until the next day to develop taste.
2. Dried chili powder is widely available. For fish腥草 salads, use powder made from sun-dried red chili peppers that have been roasted and ground. Add extra vinegar when mixing—the acidity masks the herb's fishy odor, stimulates appetite, and highlights its herbal aroma.
I. Medicinal Properties of Fish腥Grass
Primarily cultivated in China's southwestern provinces, fish腥grass is also known as "fish腥root" or "fish腥ear root" due to its leafy scent. The edible part is its root.Traditional Chinese medicine classifies fish腥草 as slightly cold in nature, bitter in taste, and non-toxic. It enters the lung, bladder, and large intestine meridians, treating phlegm-heat coughs, heatstroke, and poisoning. Modern applications include lung abscesses, pneumonia, acute/chronic bronchitis, urinary tract infections; clearing heat and detoxifying; draining pus and resolving abscesses; promoting urination and relieving dysuria.
Clinically, fish腥草 is used to treat pneumonia, lung abscesses, chronic bronchitis, whooping cough, hepatitis, constipation, and common colds with fever. Experimental studies also indicate its therapeutic potential for tuberculosis lesions.
II. Different Effects of Raw vs. Cooked Fish腥草
Fish腥草 can be consumed raw or cooked.Raw consumption typically involves mixing it with chili peppers in a cold salad. Since fish腥草 has a cold nature while chili peppers have a hot nature, combining them balances their properties. This also enhances fish腥草's ability to regulate bacterial and viral infections. For wind-heat colds, herpes, or urinary tract infections, raw consumption is preferable.Cooked fish腥草 is typically used in decoctions with other herbs or stir-fried with cured pork. This method is gentler and suitable for daily consumption by the frail. Healthy individuals can also enjoy it as a vegetable for wellness. The most common preparation is a cold salad, suitable for most people.Houttuynia cordata has a cold nature. Elderly or frail individuals may stew it with chicken. Adding a touch of sesame oil also provides a soothing effect. For postpartum women, adding some Houttuynia cordata to their first chicken soup helps effectively prevent postpartum wind.
III. Different Houttuynia Varieties Suit Different Preparations
When selecting Houttuynia, tender varieties are generally preferred. The most tender leaves are lighter in color and snap easily when gently pinched with a fingernail. If you lack fingernails, leaves that break with slight pressure are also sufficiently tender and ideal for cold salads.If you purchase slightly older fish腥草, cooking it is preferable. Steamed fish腥草 becomes tender and powdery, making it easy to chew and swallow. However, if the fish腥草 is so tough that it cannot be broken even with forceful pinching, it is not recommended for consumption, as both its nutritional value and flavor are significantly diminished.For storage, wrap fresh fish腥草 in a plastic bag and refrigerate. Dried fish腥草 should be stored in an airtight container in a cool, dry place.