Mây Village Fansipan: A Harmony of Nature and Culture in the Heart of the Northwest

2. Thắng Cố Herb

   • Scientific name: Acorus gramineus

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   Uses:

   • Culinary Spice in Northwest Cuisine: Used as a spice in the cuisine of Vietnam’s Northwest region and as a medicinal herb in traditional Eastern medicine.

   • Eliminates Internal Organs Odor: Helps reduce the strong, unpleasant odor of horse, cow, and buffalo meat, which are key ingredients in the traditional thắng cố dish.

   • Distinctive Flavor: Many varieties have a pungent, aromatic fragrance, such as cardamom, mắc khén, cinnamon, and star anise, contributing to the unique and irreplaceable taste of thắng cố.

   • Digestive Support: Herbs like địa liền, wild ginger, and wild mint help warm the stomach, reduce bloating, and promote easy digestion.

   • Body Heat Preservation: Essential for warming the body, especially in the cold, high-altitude climates.

   • Blood and Qi Boosting, Wind-Cold Expelling: According to folk medicine, many plants used in thắng cố have mild healing properties, such as alleviating stomach pain and cold symptoms.

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   Origin:

   • Geographical Origin: Thắng cố herbs originate from the highland regions of Northwest Vietnam, particularly in provinces such as Lào Cai (Sapa, Bắc Hà), Hà Giang, Lai Châu, and Sơn La. A portion is also found in the border areas between Vietnam and China, where the H’Mông people reside.

   • Cultural Origin: The thắng cố dish comes from the H’Mông people, and the herbs used in it are selected through long-standing traditional knowledge. These herbs grow naturally in the forests.

   • Characteristics:

   • Morphological Features:

     • Primarily small shrub-like plants with herbaceous stems or rhizomes, which may include leaves, bark, bulbs, or fruit.

     • Leaves: Typically small, with a distinct fragrance (strong, mildly spicy, tingling like mắc khén). They can be used fresh or dried. The aroma is pungent, mildly spicy, and warming, typically used to neutralize odors and impart a unique flavor to dishes. Leaves are usually dark green, while the rhizomes are brownish-yellow or dark brown, and bulbs can be white or pale yellow (similar to địa liền or wild ginger).

     • Growth: These plants grow wild or are cultivated in small patches in high-altitude, dense forest areas with a cool climate.

     • Dishes:

   1. Thắng Cố Herb Served with Traditional Thắng Cố Stew

      • How to Use: The herbs are dipped or eaten raw along with the thắng cố stew (a dish made from horse, cow, or buffalo meat and traditional spices).

      • Effect: Helps neutralize the strong flavors, reduces the greasy feeling, and enhances the refreshing taste of the dish.

   2. Thắng Cố Herb Soup

      • Ingredients: Thắng cố herbs, minced meat (or eggs), seasonings, and green onions.

      • How to Make: Blanch the herbs lightly, then add minced meat to cook in the soup. Alternatively, whisked eggs can be used as a substitute.

      • Flavor: Sweet and cool with a slight bitterness, offering a refreshing, cooling effect.

   3. Thắng Cố Herb with Egg or Shrimp Paste

      • How to Make: Blanch the herbs until just tender, maintaining their crispness and green color.

      • Dipping Sauce: Serve with egg paste, garlic chili paste, or sour-sweet shrimp paste. This is a simple, rustic dish often enjoyed in highland homes.

   4. Stir-fried Thắng Cố Herb with Garlic

      • Ingredients: Thắng cố herbs, garlic, cooking oil, and seasonings.

      • How to Make: Sauté garlic until fragrant, then stir-fry the herbs quickly on high heat.

      • Flavor: Savory, naturally sweet, with a hint of spiciness, perfect for pairing with white rice.

   5. Thắng Cố Herb for Hot Pot

      • How to Use: Serve as an herb for dipping in various hot pots such as chicken, beef, or fish hot pot.

      • Benefit: Adds a slight bitterness that balances the richness and stimulates digestion.

Mong Cucumber

• Scientific name: Cucumis sativus L.

Uses:

• A Special Dish from the Northwest:
  Mong cucumber is a delicacy from Vietnam’s Northwest region, known for its crisp texture and fresh, slightly sweet flavor.

1. Eating Raw:

   • Mong cucumber is crunchy, sweet, and refreshing with minimal water content and no bitterness, making it delicious when eaten raw. It pairs perfectly with chẳm chéo (a traditional dipping sauce) or fermented fish sauce.

2. Pickled Mong Cucumber:

   • The pickled Mong cucumber is famous for its crunchy texture and distinctive flavor that doesn’t soften like regular cucumbers, making it highly appreciated. The process involves soaking the cucumber in saltwater and spices for a few days, creating a tangy, crunchy snack.

3. Salad (Gỏi):

   • Mong cucumber is often used in a salad, mixed with roasted peanuts, herbs, and a sweet-sour fish sauce dressing. This is a popular dish in highland meals.

4. Accompanying Main Dishes:

   • It is commonly served alongside thắng cố (a traditional stew made from horse, cow, or buffalo meat), thịt lợn bản (local pork), and xôi ngũ sắc (five-colored sticky rice) to balance out the rich flavors and cleanse the palate.

Health Benefits:

• Cooling & Refreshing:
  Mong cucumber has a cooling effect on the body, making it effective at alleviating heat during the hot season.

• Supports Digestion:
  With its high fiber content and enzymes, it helps reduce constipation and stimulates digestion.

• Skin Health:
  Rich in water and vitamin C, Mong cucumber helps hydrate the skin and has antioxidant properties. Traditionally, it is also used as a face mask to smooth the skin.

• Supports Weight Loss:
  Low in calories and fat, Mong cucumber creates a feeling of fullness, making it ideal for those on a diet.

• Mild Anti-inflammatory:
  According to traditional medicine, Mong cucumber juice can help reduce throat inflammation and lightly detoxify the intestines.

Origin:

• Geographical Origin:
  Mong cucumber is a rare, indigenous variety originating from the mountainous regions of Northwest Vietnam. It is primarily cultivated by the H’Mông people and other ethnic minorities, passed down through generations.

Characteristics:

• Morphological Features:

  • Vines: The plant has numerous tendrils that help it cling to surfaces and climb.

  • Leaves: Large, heart-shaped leaves with lightly serrated edges and a dark green color. Fine hairs cover both the stems and leaves, helping the plant adapt to the cold highland climate.

  • Flowers and Pollination: The plant has both male and female flowers on the same plant, with light yellow blooms that appear in leaf axils. Pollination is carried out by insects, mainly bees and butterflies.

  • Fruits:

    • Shape: The fruit is short, round, and plump, slightly tapered, measuring about 10–18 cm in length.

    • Skin: The skin is light green, turning yellowish when ripe, with small prickles or stiff hairs.

    • Flesh: The flesh is firm, crisp, and has few seeds or small seeds. It is mild and refreshing in flavor, not bitter like most cucumbers, and can be eaten raw without peeling the skin (as it is organically grown).

Growth Conditions:

• Ideal Climate:
  Mong cucumber thrives in highland regions above 1,000 meters, with a cool climate year-round, such as in Sa Pa, Bắc Hà, and Đồng Văn.

• Growing Season:
  The cucumbers are planted in early spring (February–March) and harvested in summer (June–August). The cultivation process avoids the use of chemical fertilizers, relying instead on natural manure and clean soil.

Dishes:

1. Raw Mong Cucumber with Chẳm Chéo Dipping Sauce

   • How to Prepare: Clean the cucumber, leave the skin on, and slice into rounds or cut lengthwise. Dip in chẳm chéo, a spicy dipping sauce made from mắc khén (a local spice), salt, chili, garlic, and lime leaves.

   • Taste: The cucumber is crunchy and cool, perfectly balanced with the spicy and aromatic flavor of the chẳm chéo sauce.

2. Pickled Mong Cucumber

   • Ingredients: Young Mong cucumber, salt, garlic, chili, and cooled boiled water.

   • How to Prepare: Cut the cucumber into pieces, leaving the skin on, and soak in a saltwater mixture with spices for 2-3 days.

   • Taste: Mildly sour, crunchy, and fragrant with garlic and chili, this dish pairs wonderfully with rice.

3. Mong Cucumber Salad

   • Ingredients: Mong cucumber, roasted peanuts, herbs, fish sauce, sugar, lime, garlic, and chili.

   • How to Prepare: Thinly slice the cucumber, then mix with the ingredients to create a refreshing salad.

   • Flavor: Crunchy, cool, tangy, spicy, and savory—a perfect summer dish.

4. Stir-fried Mong Cucumber with Eggs or Beef

   • How to Prepare: Slice the cucumber lengthwise, remove the seeds (if overripe), and cut into thin slices. Stir-fry with eggs or beef and season to taste.

   • Taste: The cucumber retains its crunch and absorbs the flavors, making it a delicious accompaniment to rice.

5. Mong Cucumber Soup with Shrimp

   • Ingredients: Young Mong cucumber, peeled shrimp, shallots, and coriander.

   • How to Prepare: Sauté the shallots, add the shrimp, and then pour in water. Add the cucumber and simmer until soft. Season and garnish with herbs.

   • Taste: Sweet, cool, and light—an ideal dish to refresh and hydrate.

6. Mong Cucumber with Chili Salt or Ground Peanuts

   • Simple Preparation: Cut the cucumber in half and dip it in chili salt or ground peanuts with salt.

   • Taste: Refreshing, slightly spicy, and satisfying.

4. • Scientific Name: Ficus benghalensis

     Banyan Tree

     Uses:

   • Traditional Medicine:
     The banyan tree has long been used in folk medicine for various ailments.

   1. In Folk Medicine:

      • Banyan tree leaves are used in decoctions to clean wounds and treat boils, thanks to their mild antibacterial properties. The leaves are also brewed as a remedy for fever and sore throats.

      • Banyan tree roots are boiled to make a drink that aids digestion and acts as a diuretic.

      • The tree’s sap (white latex) was traditionally applied to wounds and used to dry out pimples, though it should be used with caution as it may cause irritation.

      • The bark is boiled and consumed to reduce inflammation, relieve swelling, and assist with urinary issues.

      • Environmental Uses:

   • Shade and Protection:
     The banyan tree has a large canopy, making it ideal for providing shade. It is often planted at the entrance of villages, temples, or courtyards to prevent soil erosion, as its roots firmly anchor the soil, especially on slopes or riverbanks.
     The expansive canopy also helps improve the microclimate by cooling the air, reducing dust, and minimizing noise pollution. It is a valuable tree for beautifying landscapes due to its aesthetic and symbolic importance.

   • Spiritual and Cultural Significance:

   • Sacred Symbolism:
     In Vietnamese culture, the banyan tree is often associated with temples, pagodas, and village shrines. It is believed to be a place where spirits reside, making it a central part of local spiritual practices. Many villages have a shrine dedicated to the banyan tree spirit, and during festivals, offerings are made at the base of the tree as a way of honoring the deity.

   • Bonsai and Ornamental Tree:
     Many people grow mini banyan trees, such as the small-leaf banyan or the red-bud banyan, for decorative purposes, especially in Feng Shui practices.
     The tree’s bark and roots were once used in the production of ropes and bindings.

   • Origin:

   • The banyan tree is native to India and the tropical regions of South Asia. It gradually spread to other parts of Asia, including Vietnam.
     In Vietnam, the banyan tree was introduced and cultivated early on, becoming a familiar sight in rural villages.

   • Characteristics:

   • Morphological Features:

     • Trunk and Roots:
       The main trunk of the banyan tree can grow very large, reaching up to 20–30 meters in height and several meters in diameter. The bark is gray-brown and often has vertical cracks.

       • The most distinctive feature of the banyan tree is its aerial roots, which grow from the branches, hanging down to the ground and eventually rooting into the soil. This creates a network of trunks resembling a “forest.” Thanks to these roots, the banyan tree can live for hundreds of years, with an expansive canopy.

     • Leaves:
       The banyan tree has large, leathery leaves that are dark green on the top and lighter underneath. The leaves are elliptical or slightly oblong, with clear veins. The leaves are thick and robust, and the sap is a milky white latex.

     • Flowers and Fruit:
       The flowers of the banyan tree are tiny and grow inside a structure called a syconium, which is the “false fruit” of the tree. The flowers are not easily visible.

       • Fruit: The fruit is small, round, and grows in pairs in the leaf axils. When ripe, the fruit turns red or orange, resembling small figs. Though edible, the fruit is not widely consumed.

       • Growth Characteristics:

   • The banyan tree thrives in sunny environments, preferring deep, moist, well-drained soils. It is a long-living tree that can last for several centuries.
     Its roots grow vigorously and can cause cracks in foundations, so it should not be planted near buildings.

   • Regeneration:
     The banyan tree can propagate from seeds or by sprouting from its aerial roots. When it grows in crevices in rocks or walls, it can cause structural damage due to its strong root system, adding to its mystique as both sacred and “powerful.”

5. Peach Tree

   • Scientific Name: Prunus persica

7. Uses:

   • Fruit:

     • Fresh Peaches: Rich in vitamins C and A, fiber, and potassium.

     • Used in Drinks and Sweets: Can be used to make syrups, jams, juices, and peach tea.

     • Health Benefits: Helps with heat clearance, diuresis, and digestive support.

   • Peach Seed:

     • Traditional Medicine: Used to activate blood flow, treat blood stasis, and relieve pain. However, it should be used in proper doses as it can be toxic in excess.

   • Peach Blossoms:

     • Beauty Treatment: Dried peach flowers are brewed to make face washes that beautify the skin.

     • Digestive Aid: Can be brewed as a drink to support digestion.

   • Peach Leaves:

     • Skin Treatments: Boiled and used in baths to treat rashes and prickly heat in children.

     • Mild Antiseptic: Can be used for external skin infections.

9. Traditional Medicine:

   In traditional Chinese medicine, different parts of the peach tree are known for their medicinal properties:

   • Peach Seed: Improves blood circulation, reduces blood stagnation, relieves menstrual cramps, and treats injuries (must be used in prescribed formulas).

   • Peach Flowers: Used for skin beauty, treating melasma and acne, and promoting urination.

   • Peach Bark and Leaves: Used to clean minor wounds and reduce skin irritation.

11. Cultural and Decorative Uses:

    • New Year Decoration: Peach blossoms are a symbol of Tet (Lunar New Year) in Northern Vietnam, symbolizing luck, prosperity, and renewal.

    • Feng Shui: The peach tree is believed to ward off evil spirits, eliminate bad energy, and bring good fortune, especially at the start of the new year.

    • Landscaping: Peach trees are often cultivated as ornamental plants or bonsai, creating beautiful peach orchards or mini-gardens, particularly in mountainous regions.

13. Origin:

    • Original Origin:
      The peach tree is native to China, where it has been cultivated for over 4,000–5,000 years. China was the first place where wild peaches were domesticated into fruit-bearing trees.
      From China, peaches spread to other parts of Asia, including Japan, Korea, and Vietnam, and later to Europe, the Middle East, and the Americas.

    • Introduction to Vietnam:
      The peach tree has been cultivated in Vietnam for centuries, particularly in the North. The northern mountainous areas such as Sa Pa, Moc Chau, Son La, Ha Giang, and Lang Son are where the peach tree naturally thrives. In the plains of Hanoi (e.g., Nhat Tan, Phu Thuong), people have bred ornamental peach varieties for the Lunar New Year celebrations.

15. Characteristics:

    • Morphological Features:

      • Trunk:
        The peach tree is a small, deciduous woody plant that can live for many years. Its average height ranges from 2 to 5 meters, with some ancient trees growing even taller. The trunk is smooth, with brown or gray bark that easily peels off as it ages.

      • Leaves:
        The leaves are simple, alternate, and shaped like narrow lancets or elongated ovals. The edges are serrated, and the upper surface is dark green, while the lower surface is lighter and hairless.

      • Peach Flowers:
        The flowers bloom either singly or in pairs in the leaf axils during late winter to early spring. The colors vary depending on the variety, with shades of light pink, dark pink, red, or white. Each flower has five petals, yellow stamens, and short pedicels. Peaches typically bloom before the leaves appear, which is a distinctive feature during the Tet holiday.

      • Peach Fruit:
        The peach fruit is a drupe (stone fruit), round or slightly flattened, with a distinct groove running along the middle. The skin is covered with fine fuzz and turns yellowish, pink, or red when ripe. The flesh is soft, juicy, and either sweet or tangy, depending on the variety. The large, hard seed inside is inedible.

17. Growth Characteristics:

    • The peach tree thrives in temperate and subtropical climates, preferring cool, sunny environments with elevations between 500 and 1,500 meters (e.g., Sa Pa, Moc Chau, Da Lat).
      The tree sheds its leaves in winter, flowers in late winter, and bears fruit in the summer (from May to July).

      • Soil Requirements: Peaches require loose, well-drained soil and cannot tolerate waterlogging.

19. Peach-Based Dishes:

    1. Pickled Peaches (Peach Syrup or Canned Peaches):

       • Ingredients: Fresh peaches, sugar, water, lemon.

       • Method: Peel and slice the peaches, blanch briefly in boiling water, then place them in jars with sugar syrup and lemon slices. Let them cool and store.

       • Uses: Enjoy as a dessert or use to make peach tea.

    2. Peach Tea:

       • Ingredients: Black or green tea, pickled peaches, peach syrup, ice.

       • Method: Brew the tea and let it cool. Add ice, peach syrup, and slices of pickled peaches. Shake or stir well before serving.

    3. Peach Jam:

       • Ingredients: Peaches, sugar, lemon juice.

       • Method: Cut peaches into small pieces, boil with sugar and lemon juice until thickened. Use as a spread for bread, yogurt, or as a topping for cakes.

    4. Peach Tart or Cake:

       • Arrange fresh or baked peaches on top of a tart crust or mix into a cake batter with egg custard or cream.

    5. Peach Smoothie:

       • Ingredients: Fresh peaches, milk, condensed milk, ice cubes.

       • Method: Blend all ingredients together until smooth. Optionally, add banana or mango for extra flavor.

    6. Peach Salad:

       • Combine fresh peaches with greens, cheese (e.g., feta), nuts (e.g., walnuts or almonds), olive oil, and balsamic vinegar for a refreshing salad.

    7. Peach Glazed Meat (Savory Dishes):

       • Peach can be used in savory dishes such as peach-glazed chicken, pork, or grilled ribs to add a sweet, tangy flavor.

Loropetalum chinense – Chinese Fringe Flower (Hồng Phụng)

Uses:

1. Decoration & Landscaping

• Widely used for landscaping in residential areas, villas, tourist resorts, and urban parks.

• Adds vibrant color and life to gardens and public spaces.

• Also used to form natural hedges, offering both beauty and practical benefits such as dust and wind shielding, and soil retention.

2. Feng Shui Significance

• Symbolizes strength and royal authority.

• Its vivid pink-purple color is considered auspicious in Asian cultures, believed to bring good luck, success, and prosperity to those who grow it.

Origin:

• Native to China, Japan, and the Himalayan region.

• Now popular across Asia including Thailand, Taiwan, Singapore, Malaysia, and especially in Vietnam where it’s widely cultivated.

Botanical Characteristics:

• Growth Form:

  • Woody, multi-branched shrub.

  • Height: 0.8 to 2 meters without pruning.

  • Young stems: Reddish-purple, turning gray-brown with age.

  • Suitable for bonsai shaping.

• Leaves:

  • Simple, oval to egg-shaped leaves with slightly wrinkled edges and visible veins.

  • Surface: Slightly rough with fine hairs.

  • Color: New leaves are bright purplish-red, maturing to deep green or reddish-brown, depending on sunlight exposure.

• Flowers:

  • Grow in clusters at branch tips.

  • Petals are long, ribbon-like, and curled, resembling soft flames—very distinctive.

  • Colors: Bright pink to deep red-purple.

  • Blooming period: Almost year-round, most profuse in spring and summer.

  • Light, pleasant fragrance.

• Fruit:

  • Small capsules containing shiny black seeds.

  • No significant use.

Growth Conditions:

• Light: Prefers full sun for best leaf coloration.

• Soil: Well-drained, rich in organic matter, neutral pH.

• Climate: Suited to tropical and subtropical regions, like northern and southern Vietnam.

• Growth rate: Fast-growing and low-maintenance with minimal pests.

Musa ornata – Ornamental Banana / Lucky Banana (Chuối Tài Lộc)

Uses:

1. Decorative Plant

• Compact form with shiny green leaves and striking pink/purple flowers makes it ideal for:

  • Balconies, home gardens, patios, office lobbies.

  • Highlighting rock gardens, walkways, or water features.

  • Commonly used in resorts, homestays, and garden cafés.

2. Feng Shui Meaning

• The name “Tài Lộc” literally means wealth and prosperity.

• Its upward-growing form symbolizes growth, expansion, and career success.

• Popular during Lunar New Year, grand openings, and housewarming events for good fortune.

3. Air Purification

• Like other banana plants, it helps filter air toxins, increase humidity, and cool the surrounding environment — promoting a healthier living space.

4. Supports Biodiversity

• Flowers attract pollinators like bees and butterflies, enhancing garden ecosystems.

• Origin:

• Native to Southeast Asia, especially the eastern Himalayas, Assam (India), Bangladesh, Myanmar, and Thailand.

• Introduced to the Americas, Caribbean, and tropical islands like Mauritius in the early 19th century.

• Now popular worldwide as a tropical ornamental plant.

Botanical Characteristics:

• Form:

  • Herbaceous perennial, forming compact clumps.

  • Mature height: 1 – 1.5 meters.

  • Has a pseudostem formed by tightly packed leaf sheaths.

• Leaves:

  • Large, glossy, deep green, oval to lance-shaped.

  • Resemble edible banana leaves but slightly smaller.

  • Length: 40–60 cm.

  • Leaf margins may tear slightly in wind.

• Flowers:

  • Grow in upright clusters with showy pink or purple bracts (often mistaken for petals).

  • Tiny yellow flowers inside the bracts.

  • Long-lasting color – often remains vivid for several weeks.

• Fruit:

  • Small, inedible bananas with many hard seeds.

  • No culinary use.

Growth Conditions:

• Thrives in warm, humid climates.

• Prefers partial shade to filtered sunlight.

• Grows best in well-drained, fertile soil.

• Low maintenance; ideal for tropical and subtropical gardens.

8. Lagerstroemia indica – Crepe Myrtle (Tường Vi Hồng)

   Uses:

   1. Landscape Decoration & Aesthetic Enhancement:

   • Lagerstroemia indica is widely used for landscaping due to its vibrant multi-colored flowers in shades of pink, purple, red, and white. It is often planted as:

     • Ornamental garden plants in residential yards, public spaces, and scenic parks.

     • Hedge plants or flowering fences to line walkways, streets, or property boundaries.

     • Bonsai trees, due to its flexibility and beautiful form.

     • Depending on pruning, it can be grown as a low shrub or tall tree, offering flexibility in design.

   2. Feng Shui Significance:

   • Symbolism: Tường vi represents grace, serenity, good luck, and lasting love.

   • It blooms in summer, symbolizing vitality, strength, and the ability to overcome challenges.

   • Often planted in gardens to attract positive energy, and particularly suitable for those with the Fire (Hỏa) and Wood (Mộc) elements (flower colors in red, pink, or purple).

   • Air purification & shade:

     • The evergreen leaves help cool the air and increase humidity in its environment.

     • When planted in rows or along walkways, Tường vi provides natural shade, creating a relaxing atmosphere.

   3. Artistic Bonsai Tree:

   • With soft, flexible branches and long-lasting flowers, Tường vi is perfect for creating artistic bonsai.

   • These bonsai are commonly displayed in homes, cafés, and eco-tourism areas.

   4. Folk Uses in Traditional Medicine:

   • In traditional medicine, the bark and leaves of the Tường vi plant have been used for their mild antibacterial and disinfectant properties.

   • It is also used to alleviate pain from infections (though care should be taken, and more research is needed for medicinal use).

   Origin:

   • Native to China, Korea, and Japan, Tường vi has been introduced to many tropical and subtropical regions, including Vietnam, where it is appreciated for its beautiful flowers and ease of cultivation.

   Botanical Characteristics:

   • Growth Form:

     • Small tree or shrub, height varies from 1 to 5 meters depending on cultivation and pruning methods.

     • Stem: Slender, gray-brown, smooth bark that peels off in patches, making it aesthetically pleasing for bonsai shaping.

     • Branches: Soft, flexible, and well-branching, often cascading gently down.

   • Leaves:

     • Shape: Small, oval or lance-shaped, opposite or alternate arrangement.

     • Color: Dark green and glossy, turning light yellow in autumn before falling off.

   • Flowers:

     • Colors: Wide range – pink, red, purple, and white, with some varieties having pale pink or more vivid shades.

     • Size: Small, with many delicate petals forming large clusters at the tips of branches.

     • Blooming period: From May to September, sometimes lasting until October.

     • Distinctive feature: Flowers are long-lasting, with dense clusters that continuously bloom throughout the summer.

   • Fruit & Seeds:

     • Fruit: Small, spherical capsules that turn dark brown when mature.

     • Seeds: Small, winged, dispersed by the wind.

   Growth Conditions:

   • Climate: Thrives in tropical and subtropical climates.

   • Light: Prefers full sun for optimal growth and flower production.

   • Soil: Best in well-drained, loose, and fertile soil.

   • Watering: Tolerates drought but thrives with regular watering.

   • Pest Resistance: Generally pest-resistant and easy to care for.

   Tường vi hồng is a perfect plant for enhancing the beauty of your garden while offering Feng Shui benefits. Its stunning flowers and versatility in landscaping make it a favorite choice for gardens, parks, and bonsai enthusiasts alike.

   9. Persimmon Tree

   • Scientific name: Diospyros kaki

   • Uses: Fruit harvesting, used in traditional medicine.

   Uses of Persimmon Fruit

   • Fresh consumption: Persimmon is sweet, rich in vitamins A and C, and fiber, making it great for the digestive system, eyes, and skin.

   • Jam, dried persimmons: Dried persimmons (such as Da Lat persimmons or Japanese persimmons) are popular local specialties.

   • Infused with alcohol: Some areas use persimmon fruit to make liquor with nourishing effects.

   • Cool the body, diuretic: According to Traditional Chinese Medicine (TCM), ripe persimmons are sweet and neutral in nature, helping to clear heat, reduce phlegm, and treat dry coughs.

   Uses of Other Parts

   • Dried persimmon peel: Used in traditional medicine to treat hiccups and productive coughs.

   • Persimmon leaves: Rich in flavonoids and sometimes used in tea to help reduce blood pressure and act as an antioxidant.

   • Persimmon seeds: Ground into powder, used in folk remedies for stomach aches and diarrhea.

   Other Uses

   • Landscape creation: Persimmon trees have an attractive shape, with leaves turning red in autumn and bright orange-red fruits in the fall, making them great for ornamental purposes.

   • Economic value: Persimmon trees provide income for growers thanks to the high market demand (fresh fruit, dried persimmons, etc.).

   • Origin:

     • The fruiting persimmon tree originates from East Asia, specifically:

       • China: Considered the birthplace of persimmons, where they were first cultivated and domesticated over 2,000 years ago.

       • Japan and South Korea: Persimmons were introduced from China to neighboring countries, where various famous persimmon varieties developed.

       • Vietnam: Persimmon trees have been grown for a long time in the northern mountainous provinces (like Ha Giang, Lang Son, Son La), the Central Highlands (Lam Dong), and some areas in Central Vietnam.

   • Characteristics:

   1. Morphological Characteristics:

      • Trunk:

        • A woody tree, growing to a height of 3–10 meters, and can be taller depending on the variety.

        • The trunk is straight with gray-brown bark, which cracks as it ages.

      • Leaves:

        • Oval or lance-shaped leaves, 7–15 cm long.

        • Dark green and glossy with entire margins.

        • Leaves fall in winter, turning red-yellow in autumn.

      • Flowers:

        • Flowers are creamy white or pale yellow, single or clustered.

        • The tree can have unisexual or bisexual flowers (depending on the variety), so it’s important to choose varieties with good pollination ability.

      • Fruit:

        • Fruit is round, oval, or heart-shaped, depending on the variety.

        • Ranges from yellow-orange to dark red when ripe.

        • The flesh can be soft or crisp, sweet and fragrant. Some varieties are astringent when unripe.

   2. Ecological Characteristics:

      • Climate:

        • Prefers temperate and subtropical climates.

        • In Vietnam, it thrives in high, cool regions such as Lam Dong, Moc Chau, and Sa Pa.

      • Soil:

        • Prefers loose, nutrient-rich, well-draining soil.

        • Cannot tolerate prolonged flooding.

      • Harvest:

        • Flowers in spring, fruit matures and is harvested in autumn to early winter (August-November depending on the region).

   3. Growth Characteristics:

      • The tree grows slowly initially but starts flowering after 2–3 years and fruits abundantly from the 4th year onwards.

      • Long lifespan, can live and bear fruit for decades.

   Foods Made with Persimmons

   • Fresh persimmons:

     • Crisp persimmons: Eat directly when firm and sweet, without bitterness.

     • Soaked persimmons: Soak astringent persimmons in lime water or plain water for a few days to remove bitterness before eating fresh, crisp, and cool.

   • Dried persimmons – Famous specialty:

     • Soft persimmons (wind-dried persimmons): Peeled and hung outdoors to dry (wind-dried), creating soft, sweet persimmons. Famous in Da Lat and Japan (Hoshigaki persimmons).

     • Dried persimmons (heat-dried): Dried by machine or charcoal, sweet, long shelf life.

   • Desserts and beverages:

     • Persimmon smoothie: Blend with milk, banana, or yogurt for a naturally sweet and creamy drink.

     • Persimmon ice cream: Made from pureed persimmons mixed with whipping cream and sugar, then frozen.

     • Persimmon syrup: Cook persimmons with sugar and water to make fruit juice or tea.

   • Baked goods and other dishes:

     • Persimmon mochi: Made from dried persimmon mixed with glutinous rice flour or starch.

     • Persimmon-filled bread: Common in Korea, uses dried persimmons as a filling.

     • Fruit salad: Sliced persimmons mixed with apples, pears, honey, and lemon – refreshing and visually appealing.

   10. Tam Hoa Plum Tree

   • Scientific name: Prunus salicina Lindl

   • Uses: Decoration, fruit harvesting.

   Uses of Tam Hoa Plum Fruit:

   • Nutrient-rich: The plum is high in vitamins C, A, K, fiber, and antioxidants, beneficial for overall health.

   • Cool the body, detox: According to TCM, plums are sour-sweet, cool in nature, helping to clear heat, quench thirst, and aid digestion.

   • Supports digestion and relieves constipation: The high fiber and organic acids in plums stimulate digestion and promote bowel movements.

   • Antioxidant, good for cardiovascular health: The anthocyanins and polyphenols in plums help protect cells, reduce cholesterol, and prevent heart disease.

   Uses in Food Preparation:

   • Fresh plums for direct consumption.

   • Plum preserved with salt and chili.

   • Plum jam, plum syrup, plum liquor, plum juice.

   Landscaping for Tourism Areas

   • Origin:

     • Native to China, Prunus salicina (Japanese plum) was introduced from China to Japan, Korea, and other regions around the world.

     • In Vietnam, the Tam Hoa plum is grown predominantly in northern mountainous provinces, especially in Bac Ha, Lao Cai, famous for this variety.

   • Characteristics:

   1. Morphological Characteristics:

      • Trunk:

        • Small woody tree, about 3–5 meters tall. The trunk is brownish-gray with many branches and a wide canopy.

      • Leaves:

        • Lance-shaped leaves, 6–12 cm long, with small serrated edges. Light green when young, dark green when mature. The tree sheds its leaves before flowering in winter.

      • Flowers:

        • White or light pink flowers, blooming late winter to early spring (January–February). They often bloom before the leaves, creating a beautiful white flower blanket.

      • Fruit:

        • Round or slightly oval, large, changes color from green to pink to deep purple when ripe. Thin skin, crisp or soft flesh (depending on ripeness), with a balanced sweet-sour taste and a faint fragrance.

   2. Growth Characteristics:

      • Growth cycle: Flowers late winter to early spring, fruits ripen and are harvested around May–June each year.

      • Optimal growing conditions: Prefers high-altitude regions with cool climates (ideal altitude: 1,000–1,600m). Requires a cold winter for flower bud differentiation.

      • Soil preference: Loamy, nutrient-rich, and well-drained soil.

   Foods Made with Tam Hoa Plums

   • Fresh plums:

     • Plums with chili salt: The crisp, sour-sweet plums are a popular snack when dipped in chili salt.

     • Plum mixed with salt, sugar, and chili: Cut into small pieces, shaken with seasonings to create a tasty snack.

   • Preserved and Processed:

     • Plum preserves (Ô Mai): Dried or simmered with ginger, sugar, and salt, offering a unique sweet-sour taste.

     • Plum soaked in sugar: Used to make plum syrup and soft, sweet fruit – can be eaten directly or used in drinks.

     • Plum syrup: Cook plums with sugar to make syrup, perfect for mixing with ice water or tea.

   • Desserts:

     • Plum jam: Made from plums cooked with sugar, eaten with bread or cookies, or used as filling in pastries.

     • Plum tart, plum crumble: Combining plums with flour, butter, and eggs to make fruit-based desserts.

     • Plum jelly: Made from concentrated plum juice mixed with gelatin.

   • Salads and Sauces:

     • Plum salad: Fresh plums sliced and mixed with greens, cheese, walnuts, and balsamic dressing for a refreshing, attractive dish.

     • Plum sauce: Cooked

16: Kohlrabi

• Scientific name: Brassica oleracea var. gongylodes

• Uses: A vegetable used in many delicious dishes.

Good for the digestive system

• Rich in soluble fiber, helping:

  • Increase intestinal motility → prevent constipation

  • Aid digestion, reduce bloating and indigestion

  • Nourish gut bacteria, balance the microbiome

Boosts immunity

• High in vitamin C, helping:

  • Strengthen immunity, fight infections

  • Assist in wound healing, reduce inflammation

Protects cardiovascular health and blood pressure

• Contains potassium and flavonoids, helping:

  • Stabilize blood pressure and heart rate

  • Reduce bad cholesterol, prevent atherosclerosis

  • Prevent heart disease

Supports weight loss and body shaping

• Low in calories, high in water and fiber → creates a feeling of fullness

• Helps effectively manage body weight

• Suitable for dieters and people with diabetes

Prevents cancer

• Kohlrabi belongs to the cabbage family, containing antioxidants like glucosinolates, isothiocyanates, and anthocyanins. These help neutralize free radicals and prevent cancer cell growth.

Provides minerals for bones and joints

• Rich in calcium, magnesium, and phosphorus, helping:

  • Strengthen bones

  • Support people with osteoporosis or mild arthritis

Good for the brain and eyesight

• Contains vitamin B6 and lutein (especially in purple kohlrabi), helping:

  • Support nerve function and memory

  • Protect eyes from macular degeneration

Origin:

• Development history:
  Kohlrabi appeared in Europe in the 16th century, first recorded in Germany, which is considered the center of kohlrabi development. The name “kohlrabi” (the English term for kohlrabi) comes from German: “Kohl” = cabbage, “Rübe” = turnip → referring to kohlrabi as a combination of two types of vegetables.

• Introduction to Vietnam:
  Kohlrabi was introduced to Vietnam by the French at the end of the 19th century and the beginning of the 20th century. Initially, it was grown in Da Lat, the cool mountainous areas in the North. Today, kohlrabi is a popular vegetable in Northern provinces during the winter and spring months (October to March).

Characteristics:

• Morphological characteristics of the kohlrabi tuber:

  • Stem (tuber): The swollen stem grows close to the ground, round or slightly flat, usually with a diameter of 8-12 cm.

  • Skin color: Typically light green, purple, or dark purple depending on the variety.

  • Inner flesh: White to cream-colored, firm, juicy, crispy, and sweet, with no fiber if young.

  • Leaves: Leaves grow from the tuber, long with petioles, broad like cabbage leaves, usually removed when harvesting the tuber.

  • Roots: Small fibrous roots grow beneath the tuber, shallow-rooted.

• Growth characteristics:

  • Growth period: About 70–90 days from seed sowing to harvest.

  • Ideal climate: Cool (15–25°C), suitable for planting in winter and spring.

  • Soil: Loose, well-drained, nutrient-rich soil with a pH between 6 and 6.8.

  • Distribution in Vietnam: Common in the North (Hanoi, Hai Duong, Bac Giang…) and in cool mountain areas like Da Lat and Sapa.

• Edible parts: Primarily the swollen stem (tuber).

• Taste: When young, the tuber is sweet, crispy, and refreshing, easy to eat.

• Preparation: Can be eaten raw, stir-fried, boiled, made into soup, braised with bones, or pickled.

• Nutritional characteristics:

  • High in vitamins C, K, B6, fiber, potassium, and folate.

  • Contains antioxidants such as glucosinolates → good for the heart, digestion, and cancer prevention.

Dishes:

• Stir-fried kohlrabi (with eggs or meat):

  • Stir-fried with eggs: Shred kohlrabi, stir-fry briefly, then add beaten eggs and stir well.

  • Stir-fried with meat: Combine with minced or sliced pork, add carrots.

• Kohlrabi soup with bones/ground meat:

  • Bone soup: Kohlrabi and carrots simmered with bone broth → sweet and refreshing.

  • Ground meat soup: Briefly stir-fry minced meat, add shredded kohlrabi and water, then cook quickly.

• Pickled kohlrabi: Shred kohlrabi, carrots, and salt with garlic, chili, vinegar, sugar → fermented for a tangy crunch, perfect with fried foods or boiled meat.

• Kohlrabi salad: Shred and mix with carrots, herbs, roasted peanuts, and sweet and sour fish sauce → a light, refreshing salad to prevent feeling full.

• Vegan braised kohlrabi: Braise with soy sauce, mushrooms, pepper, and ginger → a savory, sweet vegan dish.

• Kohlrabi stew (with chicken or beef): Cut kohlrabi into chunks and stew with chicken, beef, and mushrooms for a nutritious, comforting soup during cold weather.

17: Water Spinach (Kangkong)

• Scientific name: Ipomoea aquatica

• Uses: A vegetable used in many delicious dishes.

Cooling and detoxifying

• Water spinach has a cool nature, helping:

  • Cool the body during hot weather

  • Increase urine output, reduce inflammation, support liver detoxification

  • Cool the blood, soothe the skin, and help reduce pimples and rashes

Boosts immunity

• High in vitamins C, A, iron, and zinc → helps:

  • Strengthen resistance

  • Fight bacteria, viruses, and infections

Iron supplement – supports anemia treatment

• Water spinach is especially rich in iron, helping:

  • Regenerate red blood cells

  • Support pregnant women and those who are weak

Antioxidant – protects cells

• Contains flavonoids and beta-carotene, helping:

  • Prevent aging, protect cells from damage

  • Prevent cancer, especially liver and colon cancer

Good for bones and joints

• Rich in calcium and magnesium, helping:

  • Strengthen bone density

  • Prevent osteoporosis and mild joint pain

Supports weight loss

• Water spinach is low in calories, rich in fiber and water → helps:

  • Provide a feeling of fullness for a longer time

  • Good for dieters and people with diabetes

Good for eyesight

• The vitamin A and beta-carotene in water spinach help:

  • Improve vision

  • Prevent dry eyes and macular degeneration

Origin:

• Geographic origin:

  • Originally from tropical wetlands, rivers in Asia, especially India, Thailand, Vietnam, Malaysia, and Indonesia.

  • The plant grows wild in flooded areas and was domesticated for human consumption early on.

• Domestication and usage:

  • Water spinach has been used as food and medicine for thousands of years. It is recorded in many traditional medicine systems, especially:

    • Traditional Chinese Medicine

    • Ayurveda (India)

    • Vietnamese and Southeast Asian folk medicine

• Water Spinach in Vietnam

  • Native to Vietnam, it grows wild and is widely cultivated from the North to the South. It is deeply tied to Vietnamese cuisine, culture, and rural life. There are two common varieties: water spinach (hollow stems, grow underwater) and land spinach (firm stems, grown on land).

Characteristics:

1. Morphological characteristics

• Stem: Long, hollow, round or flat, green or light purple, can crawl on land or water, depending on the variety.

• Leaves: Lance-shaped or heart-shaped, dark green, alternate, with long petioles.

• Roots: Fibrous roots, grow at stem nodes, can sprout from creeping stems (secondary roots).

• Flowers: Small funnel-shaped flowers, light purple or white, rarely seen when cultivated for consumption.

• Fruit and seeds: Small capsule fruit containing 4 black, rough seeds, usually not harvested but propagated by cuttings.

• Growth characteristics:

  • Growth period: Fast, about 30-40 days for harvest.

  • Habitat:

    • Water spinach: Grows in water, stems float.

    • Land spinach: Grows on dry land, stems are firm and upright.

  • Growth speed: Grows well, easy to cultivate, regrows in 7-10 days after cutting.

• Edible parts: Entire young stems and leaves.

• Taste: Sweet, cool, crispy, easy to incorporate into dishes.

• Preparation: Can be boiled, stir-fried, made into soup, salads, or pickled.

• Nutritional characteristics:

  • High in vitamins C, A, B6, iron

18. Chinese Broccoli (Kai-lan)

• Scientific Name: Brassica oleracea var. alboglabra

• Uses: A vegetable used to make a variety of delicious dishes.

Rich in antioxidants – prevents cancer

• Contains compounds like sulforaphane, indole-3-carbinol, and lutein, which have the ability to:

  • Strong antioxidant properties, protecting cells from damage

  • Inhibit the growth of cancer cells, especially colon, breast, and prostate cancer

Boosts immunity
Rich in vitamin C and vitamin A, which help:

• Increase resistance, fight bacteria and viruses

• Aid in wound healing, maintain healthy skin

Good for bones and joints
Contains calcium, magnesium, and vitamin K—important micronutrients that help:

• Strengthen bones, prevent osteoporosis

• Support muscle and joint function

Good for cardiovascular health
Rich in fiber, potassium, and antioxidants, which help:

• Naturally lower blood pressure

• Reduce bad cholesterol (LDL), protect blood vessels

Supports weight loss – keeps you in shape
Low in calories, high in fiber, and long-lasting satiety, making it ideal for people who:

• Are on a diet, overweight, or diabetic

• Need a light diet, rich in greens

Protects the eyes
Lutein and beta-carotene in Chinese broccoli help:

• Prevent macular degeneration and cataracts

• Improve vision, especially in older adults

Good for the digestive system
High fiber content helps:

• Prevent constipation

• Improve gut microbiota

• Support toxin elimination

• Origin:
  Origin and development:
  The ancestor plant, Brassica oleracea (wild cabbage), originated from Europe. Kai-lan was selectively bred and cultivated in China from wild cabbage. It is commonly found in China, Taiwan, Thailand, Malaysia, and Vietnam. The international names are Kai-lan, gai lan, and Chinese broccoli.

Kai-lan in Vietnam:
Introduced from China, it is primarily cultivated in Southern Vietnam (Ho Chi Minh City, the Mekong Delta). It is less popular in the North and Central regions but is becoming more widely cultivated year-round due to its suitability for tropical and subtropical climates.

• Characteristics:

Morphological characteristics:

• Stem:

  • The stem is thick, succulent, dark green, and can grow between 30–60 cm in height. It is edible.

• Leaves:

  • The leaves are large, thick, dark green, smooth or lightly powdery, with slightly wavy edges.

• Flower clusters (buds):

  • Small, light yellow flowers, growing in clusters at the top of the plant. These can be harvested like “cải ngồng” (flowering broccoli).

• Roots:

  • The roots are fibrous, shallow, and grow quickly.

• Taste:

  • It has a light sweetness and a mild bitterness, very distinctive when boiled or stir-fried.

Growth characteristics:

• Growth period:
  The plant takes 35–45 days after sowing to be ready for harvest.

• Suitable climate:
  Kai-lan prefers cool, dry, and airy climates, making it ideal for cultivation in winter and spring in the North, or year-round in the South.

• Soil:
  Prefers loose, nutrient-rich, well-drained soil.

Edible parts and preparation:

• Edible parts:
  The stem, leaves, and young flower buds.

• Cooking methods:
  Boiled, stir-fried (especially with oyster sauce), steamed, or used in soups, served with noodles/vermicelli.

• Flavor:
  When cooked, Kai-lan has a crunchy, sweet, slightly bitter flavor that is very appealing.

Dishes:

• Stir-fried Kai-lan with garlic:
  A classic, easy-to-make, delicious dish. Kai-lan is briefly blanched and stir-fried with fragrant garlic, seasoned with fish sauce or oyster sauce. The crispy, sweet, slightly bitter taste pairs perfectly with rice.

• Stir-fried Kai-lan with oyster sauce (Chinese style):
  A popular dish in Chinese cuisine. Kai-lan is blanched, and then a sauce made with oyster sauce, garlic, soy sauce, and cornstarch is poured over it. Often served in dim sum restaurants or as part of Chinese meals.

• Stir-fried Kai-lan with beef:
  Stir-fried with tender marinated beef, along with onion and ginger. Rich in iron, protein, and vitamins, it’s both nutritious and tasty.

• Boiled Kai-lan:
  Preserves the natural sweet flavor of the vegetable. Often served with fish sauce, lime, garlic, and chili, or with eggs and salted fish.

• Kai-lan served with noodles/hủ tiếu:
  Used as an accompaniment in noodle soups, stir-fried noodles, or Chinese-style noodle dishes. The stems are cut into pieces, briefly blanched, and added to the noodles before serving.

• Kai-lan salad (vegetarian):
  Blanched Kai-lan is cut into pieces, mixed with sweet and sour fish sauce, roasted peanuts, fresh herbs, and served with fried tofu or vegetarian rolls.

• Kai-lan soup:
  Can be cooked with minced lean pork, dried shrimp, or mushrooms to make a light, easily digestible soup.

19. Sweet Potato Leaves (Rau Lang)

• Scientific Name: Ipomoea batatas

• Uses: Sweet potato leaves are used to make a variety of delicious dishes.

Promotes digestion – supports bowel movement
Rich in both soluble and insoluble fiber, it helps:

• Prevent constipation, stimulate bowel movement

• Beneficial for the elderly, postpartum women, and those with a sedentary lifestyle

Supports blood pressure regulation – good for cardiovascular health
Rich in potassium and antioxidants, sweet potato leaves help:

• Lower blood pressure naturally

• Balance electrolytes, reduce the risk of stroke and heart disease

Detoxifies the body
Sweet potato leaves have a cooling property, which helps:

• Detoxify the liver and cool the blood

• Reduce internal heat, prevent acne and skin rashes

Boosts immunity
Rich in vitamin C, A, and antioxidants (polyphenols), it helps:

• Boost the immune system and reduce inflammation

• Protect cells from damage caused by free radicals

Iron supplementation – prevents anemia
Sweet potato leaves contain a significant amount of iron and folate, which helps:

• Promote red blood cell regeneration, prevent iron-deficiency anemia

• Beneficial for pregnant women and those with fatigue

Good for the eyes
Beta-carotene (precursor to vitamin A) in sweet potato leaves helps:

• Improve vision, protect the eyes from macular degeneration

• Prevent dry eyes and eye strain

Supports weight loss
Low in calories, high in fiber, sweet potato leaves help:

• Provide lasting satiety

• Control weight and support fat loss

• Origin:

1. Origin Area:
   Sweet potato originates from Central and South America, particularly in Peru and Ecuador. The indigenous people of the Central and South American regions have been cultivating sweet potatoes for over 5,000 years. From there, the plant spread across the world through ancient maritime trade routes.

2. In Asia:
   Sweet potatoes were introduced to Asia through Spanish and Portuguese merchants around the 16th century. They later thrived in China, Japan, the Philippines, and many Southeast Asian countries, including Vietnam.

3. In Vietnam:
   Sweet potatoes have long been cultivated in Vietnam, suited to the tropical climate and soil. People grow sweet potatoes not only for the tubers, which serve as a staple food, but also for the young leaves and shoots (sweet potato greens) used in daily cooking due to their cooling properties, low cost, easy cultivation, and nutritional value.

• Characteristics:

Morphological characteristics:

• Stem:
  A creeping vine that sprawls along the ground, soft and with many nodes and buds. Roots may grow from these nodes when they come into contact with the soil. The stem is usually green, purple, or purplish, depending on the variety.

• Leaves:
  The leaves are alternate, with long petioles and simple leaf blades. The leaves are heart-shaped, triangular, or lobed. The color ranges from light green to dark green, with some varieties showing purple on the underside.

• Flowers:
  Flowers grow individually or in small clusters, usually in the leaf axils. The shape resembles a bell or funnel, similar to morning glory flowers. Common colors are light purple, pink, or white. Flowers rarely appear in commercial cultivation, especially if the plants are harvested early.

• Roots and tubers:
  The main root expands into a tuber, which accumulates starch. The tubers come in various shapes (long, round, oval) and colors (white, yellow, orange, purple). Adventitious roots grow from the stem nodes to absorb water and nutrients.

• Sweet Potato Shoots:
  The tender shoots, including the top of the stem and a few young leaves near the top, are used as vegetables. They have a light sweet, refreshing taste and are typically boiled, stir-fried, or used in soups.

Growth Characteristics:

• Sweet potato greens grow rapidly and can be harvested within 30–40 days 

20. Green Pumpkin

• Scientific Name: Benincasa hispid

• Uses: Used to prepare many delicious dishes.

Cooling and Detoxifying

• Green pumpkin has a cool nature, which helps cool the body, detoxify, and cleanse the liver, making it ideal for hot weather.

Supports Weight Loss

• Rich in water, low in calories, and fat-free, green pumpkin is an ideal choice for those looking to lose weight or maintain their figure.

Skin Care

• Contains a lot of Vitamin C and water, which helps hydrate, brighten the skin, and support acne and dark spot treatment. Green pumpkin juice is often used in natural cosmetics.

Lowers Blood Pressure

• With its high potassium content, green pumpkin helps regulate blood pressure, making it beneficial for people with high blood pressure.

Aids Digestion

• Contains fiber that supports bowel movement, prevents constipation, and promotes a healthy digestive system.

Supports Kidney Stone Treatment

• Green pumpkin juice helps diuretic functions and reduces the risk of kidney stones.

Supports Diabetes Management

• Green pumpkin has a low glycemic index, making it suitable for people with diabetes when consumed in moderation.

Origin:

Original Region:

• Green pumpkin is believed to have originated from South Asia or Southeast Asia, and it has been commonly cultivated in countries such as India, China, and Vietnam for a long time.

Cultivation History:

• This plant has been grown and used for food and medicinal purposes for thousands of years. Traditional Chinese and Indian medicine have records of its benefits.

Spread:

• From South and Southeast Asia, green pumpkin gradually spread to other parts of Asia and later to tropical and subtropical regions in Africa and Oceania.

In Vietnam:

• Green pumpkin is a familiar vegetable, cultivated widely in Northern, Central, and Southern regions. It is not only a common food ingredient but also used in traditional medicine for detoxifying, weight loss, and beauty treatments.

Characteristics:

Morphological Features:

• Stem:

  • A climbing vine, soft, with many hairs and tendrils for support. It can grow from 2 to 5 meters long and thrives in a warm, sunny environment.

• Leaves:

  • Long-petioled, heart-shaped or round, with slight serration along the edges. The surface is dark green, covered with fine hairs.

• Flowers:

  • Bright yellow flowers with separate male and female flowers on the same plant (monoecious). Flowers typically grow in the leaf axils.

• Fruit:

  • The fruit is cylindrical or oval, with light to dark green skin. When ripe, it is covered with a white powdery layer (hence the name “powder pumpkin”). The flesh is light green and contains many seeds, with a watery texture. The weight can range from a few hundred grams to several kilograms, depending on the variety.

Growth Characteristics:

• Climate:

  • Prefers warm tropical climates, growing best during the early dry season or spring.

• Harvesting:

  • Harvest the young fruit after 45–60 days. The mature fruit can be left on the plant for longer. It is easy to cultivate, resistant to pests, and suitable for both small-scale and large-scale farming.

Popular Dishes:

• Pumpkin Soup with Shrimp:

  • Thinly sliced pumpkin cooked with fresh shrimp paste or dried shrimp.

  • Light, sweet flavor, and cooling for the body.

• Stuffed Pumpkin Soup:

  • Pumpkin cut into chunks, hollowed out, and stuffed with minced pork, wood ear mushrooms, and onions.

  • Cooked until tender, with a sweet broth and flavorful pumpkin.

• Pumpkin Soup with Pork Ribs:

  • Soft pork ribs simmered with pumpkin pieces.

  • A nutritious dish suitable for both adults and children.

• Boiled Pumpkin:

  • Sliced pumpkin boiled and served with fish sauce with lime or garlic fish sauce.

  • Refreshing, easy to digest, and often served with rice or savory dishes.

• Pumpkin Soup with Crab or Fish Balls:

  • Crab paste (or fish balls) cooked with green pumpkin for a sweet, cooling soup.

• Stir-fried Pumpkin with Garlic or Eggs:

  • Sliced or shredded pumpkin quickly stir-fried with garlic or eggs.

  • A simple, fragrant, and delicious dish.

• Green Pumpkin Juice or Tea:

  • Boiled or simmered pumpkin used to make refreshing juice, which helps with weight loss and skin care.

  • Can be combined with monk fruit or sweet herbs for detoxification.

• Braised Pumpkin with Mushrooms or Tofu (Vegetarian):

  • Braised with mushrooms, tofu, or soy sauce for a light, vegetarian dish.

21. Ginger

• Scientific Name: Zingiber officinale

• Uses: Used as a spice, medicine, and flavor enhancer.

Warmth and Immunity Boost

• Ginger has a warm, spicy nature, helping to warm the body, especially useful when dealing with cold, cough, or stuffy nose.

• Drinking hot ginger tea helps warm the stomach and prevent cold when it’s rainy or chilly.

Aids Digestion

• Ginger stimulates the secretion of digestive juices, improving appetite, reducing bloating, indigestion, and stomach discomfort.

• It is also effective for motion sickness, nausea, or morning sickness.

Anti-inflammatory and Pain Relief

• Ginger contains compounds like gingerol and shogaol, which have anti-inflammatory effects, helping to reduce joint pain, arthritis, and muscle pain.

Cough Relief and Mucus Clearance

• Ginger is commonly used to reduce cough and clear mucus, especially when combined with honey, kumquat, or lemon.

Lowers Blood Sugar and Supports Heart Health

• Some studies show that ginger can help reduce mild blood sugar levels, benefiting people with diabetes and high blood pressure (when consumed in moderation).

Reduces Blood Lipids and Supports Weight Loss

• Ginger boosts metabolism, supporting fat burning, especially when combined with lemon or green tea.

Natural Antibacterial

• Ginger has mild antibacterial properties, useful for disinfecting small wounds or eliminating odors from food.

Origin:

Geographical Origin:

• Ginger originates from Southeast Asia, specifically from the regions of India, China, Malaysia, and Indonesia, where the climate is warm and humid, perfect for ginger growth.

History of Use:

• Ginger has been used by humans for over 5,000 years for culinary and medicinal purposes.

• It was an integral part of Indian (Ayurveda) and Chinese traditional medicine from ancient times.

• The Romans also imported ginger through ancient trade routes from Asia.

Global Spread:

• Ginger spread to Europe via trade routes such as the Silk Road, and later to America through maritime expeditions in the 15th–16th centuries.

In Vietnam:

• Ginger is a familiar spice and medicinal plant in Vietnamese culinary culture and traditional medicine.

• It is cultivated widely across the country, thriving in well-drained, loamy soil and warm, humid climates.

Characteristics:

Ginger Rhizome Features:

• Structure:

  • Ginger is actually a rhizome (underground stem) that grows horizontally, not a true root. It has multiple nodes from which new shoots emerge.

• Shape:

  • Typically knobby and branching, sometimes resembling “fingers.”

  • Depending on the variety, ginger can be small, long, or large and plump.

• Color:

  • The outer skin is light yellow, brownish-gray, or slightly purple, with fine or smooth hair.

  • The inside is pale yellow, bright yellow, or slightly pink, depending on the variety.

• Flavor:

  • Strong, pungent aroma with a spicy, warming taste. Slightly sweet aftertaste when consumed fresh.

Ginger Growth Characteristics:

• Ginger is a perennial herb, growing from 50–100 cm tall.

• Prefers warm temperatures and well-drained soil.

• Harvesting: The rhizomes are ready to harvest 8–10 months after planting (for mature ginger); for young ginger used in pickles or raw consumption, it can be harvested earlier (around 5–6 months).

Popular Dishes:

Savory Dishes:

• Chicken Braised with Ginger:

  • Chicken cooked with ginger slices, fish sauce, and pepper, creating a fragrant, warming dish.

• Pork Braised with Ginger:

  • Pork belly or lean pork braised with ginger, creating a slightly spicy, flavorful dish perfect with rice.

• Fish Braised with Ginger:

  • Ginger helps eliminate the fishy odor, enhancing the flavor of fish, especially with mackerel, snakehead fish, or goby fish.

• Ginger Porridge with Chicken:

  • Soft, fragrant porridge with ginger, perfect when you’re feeling under the weather or need to nourish the body.

• Ginger Soup with Meatballs (or Eggs):

  • A light, slightly spicy soup ideal for cold or rainy days.

• Stir-fried Pig Tongue with Ginger and Shallots:

  • A popular dish with a fragrant, crispy texture that pairs perfectly with rice or as a snack.

• Beef Stir-fried with Ginger:

  • Beef stir-fried with ginger, shallots, and pepper, creating a fragrant and rich dish.

Sweet Dishes & Desserts:

• Ginger Sweet Soup (Ginger Sticky Rice Balls):

  • Sticky rice balls filled with mung bean, served in a warm ginger syrup.

• Candied Ginger:

  • Ginger slices coated in sugar

22. Mint (Húng bạc hà)

• Scientific Name: Mentha arvensis

• Uses: A type of aromatic herb.

Supports Digestion

• Helps reduce bloating, fullness, and nausea.

• Stimulates digestive juices, soothing the stomach.

Relieves Cold Symptoms and Cough

• Menthol essential oil helps clear nasal passages, reduce cough, and cool the throat.

• Can be used as hot tea or steam inhalation.

Cooling and Body Heat Relief

• Its cool, mild spicy nature helps lower body temperature when eaten with hot dishes such as hotpot, beef noodle soup, or crab noodle soup.

Antibacterial and Mild Anti-inflammatory

• The essential oil in mint has the ability to inhibit certain bacteria and fungi on the skin and respiratory tract.

Freshens Breath, Reduces Bad Breath

• Chewing a few mint leaves helps temporarily freshen breath caused by food or gum disease.

Reduces Stress, Promotes Relaxation

• Its refreshing aroma helps calm the nerves and reduce light stress.

Origin:

Initial Origin:

• Mint species generally originate from temperate regions of Europe, Asia, and North Africa. Many varieties have been cultivated and hybridized since ancient times in Greece, Rome, and ancient Egypt.

Introduction and Distribution:

• Mint is widely cultivated worldwide, particularly in Asia (Vietnam, China, India, Japan). It is also grown in Europe and North America for its essential oils or as an herb.

In Vietnam:

• Mint is a domesticated herb, commonly used in traditional dishes. It may have been introduced long ago or developed naturally in humid mountainous areas.

Characteristics:

Stem:

• Herbaceous, creeping or upright stem.

• Green or slightly purple in color, with fine hairs.

• Stems often have clear joints (nodes), from which secondary roots may form when in contact with the ground.

Leaves:

• Leaves are opposite, oval or lanceolate with small serrated edges.

• Color ranges from light green to dark green, depending on growth conditions.

• The upper surface has numerous veins, and the leaves are covered with fine hairs.

• When crushed, the leaves release a refreshing aroma with a mild spicy taste, easily recognizable.

Flowers:

• Small flowers, pale purple or white, grow in clusters around the stem’s nodes near the top.

• The flowers have long tubes, with petals that are divided into lobes, and typically bloom in summer or early autumn.

Roots:

• Clustered, spreading horizontally, with the ability to quickly expand in surrounding soil.

• Can be easily propagated by stem cuttings or dividing clumps.

Distinctive Aroma and Flavor:

• A refreshing minty fragrance due to the presence of menthol essential oil.

• Mildly spicy flavor with a cool, not pungent, taste, unlike basil or oregano.

Dishes:

Salads and Rolls:

• Spring Rolls (Nem Cuốn): Mint is paired with boiled meat, shrimp, vermicelli, rice paper, and dipped in sweet-sour fish sauce or peanut sauce.

• Shredded Chicken Salad: Mixed with shredded boiled chicken, onions, Vietnamese coriander, and mint for a fresh, cool flavor.

• Lemon Beef Salad: Thinly sliced raw beef mixed with herbs like mint, Vietnamese coriander, and cilantro, then topped with lemon juice and fried shallots.

Noodle Dishes:

• Beef Pho, Chicken Pho: Mint is served alongside to balance the rich, fatty flavors and provide a refreshing aftertaste.

• Hue Beef Noodle Soup (Bún Bò Huế): Mint is a must-have herb in the raw veggie plate served with this dish.

• Grilled Pork Noodles (Bún Thịt Nướng): Mint complements the fatty grilled pork and sweet-sour fish sauce.

Dishes with Grilled Meat:

• Boiled Pork Rolls: Served with mint, cucumber, starfruit, sour bananas, etc., for a balanced flavor.

• Vietnamese Pancake (Bánh Xèo), Grilled Meat Skewers (Nem Lụi), Grilled Beef in Betel Leaves (Bò Lá Lốt): Mint is a common herb paired with these grilled meats.

Hot Dishes & Soups:

• Mekong Fish Soup (Canh Chua Cá Lóc Miền Tây): Some places add mint leaves after turning off the heat to enhance the flavor.

• Hot Pots (Lẩu): Adding mint to the vegetable plate for hot pot dishes provides a cool and aromatic finish.

Beverages and Desserts:

• Mint Tea: Fresh or dried leaves steeped in hot water, helping soothe the throat and aid digestion.

• Lemon-Mint Smoothie or Detox Water: Combined with lemon, cucumber, apples, etc., to create a refreshing detox drink.

• Mint Ice Cream: Made from mint essential oil or mint extract.

23. Wormwood (Ngải cứu)

• Scientific Name: Artemisia vulgaris

• Uses: Used in traditional medicine and cooking.

Supports Headache Treatment and Nervous Disorders

• Wormwood has a warming nature, helping to calm nerves, reduce headaches, insomnia, and stress.

• Can be used as an infusion or applied as a compress on the forehead for headaches.

Reduces Menstrual Cramps and Regulates Menstrual Cycle

• Wormwood helps warm the uterus, improve blood circulation, reduce menstrual cramps, and regulate irregular periods.

• Can be brewed as a tea or combined with eggs and ginger.

Supports Digestion

• Stimulates digestion, reduces bloating, and indigestion.

• Can be used in soups or tea after meals.

Anti-inflammatory and Joint Pain Relief

• Wormwood has anti-inflammatory properties, often used for joint pain, spinal degeneration, and rheumatoid arthritis.

• Can be applied as a salt-roasted compress to painful areas.

Treats Cough and Cold

• Its warming nature helps expel cold, relieve cough, and ease flu symptoms.

• Can be brewed into a tea or used for steam inhalation for cold treatment.

Beauty and Acne Treatment

• Wormwood tea can be used as a facial rinse to kill bacteria and reduce acne.

• Steam with wormwood also helps detoxify the skin, making it smooth.

Blood Tonic

• Particularly beneficial for postpartum women, helping to replenish blood, improve circulation, and restore health.

Origin:

Ancient Origin:

• Wormwood has been used for thousands of years in traditional medicine across China, India, Egypt, and Europe.

Natural Distribution:

• It grows wild in highlands, upland areas, and along forest edges.

• Thrives in cooler, moist climates.

In Vietnam:

• Wormwood is either native or introduced early and is commonly found in northern, central, and some southern regions. It is often found in traditional Vietnamese herb gardens and family gardens.

Characteristics:

Plant Morphology

• Stem: Herbaceous, upright, growing from 0.5 to 1.5 meters tall. The stem has longitudinal grooves and fine hairs and may become woody as it matures.

• Leaves: Opposite leaves, pinnately lobed or deeply divided, with dark green upper surfaces and grayish-white undersides, covered with fine hairs. It has a distinct aroma and a mild bitter taste.

• Flowers: Small, pale yellow to purple flowers, growing in clusters at the tips of the branches. Flowering typically occurs from June to September.

• Roots: Clustered, vigorous, spreading in well-drained, loose soil.

Growth Characteristics

• Wormwood is a sun-loving plant, thriving in cool or warm climates, particularly in mountainous and upland areas.

• It can be grown year-round, usually propagated by stems or roots.

• Prefers loose, well-drained soil and can grow even in nutrient-poor soil.

Flavor and Properties

• Has a distinctive, mild pungent aroma and a bitter taste, with warming properties that affect the liver, spleen, and kidneys (according to Traditional Chinese Medicine).

Dishes:

1. Wormwood Omelette

• Uses: Helps calm the nerves, relieve headaches, and menstrual cramps.

• Preparation: Wash and chop wormwood leaves. Beat 2–3 eggs, mix with a little fish sauce and wormwood. Fry on both sides.

2. Stewed Chicken with Wormwood

• Uses: Nourishes the blood, boosts health, especially beneficial for postpartum women.

• Preparation: Cut chicken into bite-sized pieces, stew with wormwood leaves, shiitake mushrooms, red dates, ginger, etc., for 1–2 hours until tender.

3. Stewed Pigeon with Wormwood

• Uses: Tonic for the blood and energy.

• Preparation: Stuff wormwood into the pigeon’s cavity, season, and stew in a pressure cooker. Add lotus seeds and jujube for flavor.

4. Wormwood Tea

• Uses: Treats abdominal pain, menstrual disorders, mild colds.

• Preparation: Boil wormwood leaves in water, optionally add fresh ginger. Drink while warm, not more than a few consecutive days.

5. Wormwood Porridge

• Uses: Nourishes blood and warms the body.

• Preparation: Cook white rice porridge and add finely chopped wormwood near the end of cooking. Can also be combined with minced meat or eggs.

6. Honey-Steamed Wormwood (for Cough)

• Uses: Reduces cough, cold, and throat inflammation.

• Preparation: Crush wormwood leaves, mix with honey, and steam for 15 minutes. Consume 2–3 times per day, 1–2 tablespoons each time.

24. Kinh Gioi (Elsholtzia ciliata)

• Scientific Name: Elsholtzia ciliata

• Uses: Used in both traditional medicine and cuisine.

Benefits:

• Treats colds, fever, and flu

  • The herb has a warm property that induces sweating, helps relieve cold-induced chills, and reduces fever without sweating, as well as headaches caused by colds.

  • Can be used fresh or brewed with ginger and lemongrass for drinking or steaming.

• Treats itching, hives, and skin allergies

  • Kinh Gioi helps expel wind, detoxifies, and is often used for skin conditions like itching, hives, and weather allergies.

  • Can be brewed into a tea or used as a poultice for affected areas.

• Aids in controlling bleeding

  • Specifically, roasted Kinh Gioi (roasted to retain potency) is used to stop nosebleeds, uterine bleeding, coughing up blood, and excessive menstrual bleeding.

  • Can be used by roasting and then brewing into a tea.

• Supports digestion

  • Kinh Gioi helps stimulate digestion, reduce bloating, indigestion, and stomach cramps.

  • It can be used as a fresh herb or in soups, or as a side dish for fried and grilled foods.

• Relieves headaches and dizziness caused by poor circulation

  • Can be combined with mint and chrysanthemum flowers to relieve headaches from colds or poor circulation.

• Diuretic and mild heat-clearing properties

  • Used in detox and mild heat-clearing remedies, helping to cool the body.

Origin:

• Historical and Geographical Origins:

  • Kinh Gioi (Elsholtzia ciliata) originates from East Asia and the subtropical regions, particularly in countries such as China, Japan, Korea, India, and parts of Southeast Asia, including Vietnam.

• In Vietnam:

  • Kinh Gioi is an indigenous or early-introduced plant, widely cultivated and used throughout the country.

  • It is commonly found in midland and northern plains but also grows across other regions.

Characteristics:

• Morphology:

  • Stem:

    • Herbaceous, about 30–60 cm in height, with many branches.

    • Square-stemmed, characteristic of the mint family (Lamiaceae).

    • Green or light purple in color, with fine hairs.

  • Leaves:

    • Opposite, lanceolate or oval-shaped, about 3–7 cm in length.

    • Serrated edges, with fine hairs on both sides.

    • Distinctive, pleasant fragrance when crushed.

  • Flowers:

    • Small and clustered in a spike at the tips, with light purple to pinkish colors.

    • Tiny flowers surrounded by fine hairs.

  • Fruit:

    • Tiny, enclosed within the persistent calyx.

  • Roots:

    • Taproot system, shallow, with fibrous roots.

• Growth Conditions:

  • An annual plant that grows quickly and is easy to cultivate.

  • Prefers loose, well-drained, nutrient-rich soil.

  • Commonly found growing wild in open fields or cultivated in gardens.

Characteristics:

• Aroma and Taste:

  • Pleasant light fragrance, typically used in salads or as a garnish.

  • Warm, spicy taste, and used in traditional Eastern medicine.

Culinary Uses:

• Fresh Herb in Wraps with Meat, Noodles, or Spring Rolls:

  • Kinh Gioi is often eaten fresh with lettuce, basil, and perilla leaves.

  • Served alongside dishes like grilled pork, fried spring rolls, boiled meats, steamed rice rolls, and savory pancakes.

  • It helps neutralize strong odors and stimulates digestion.

• Egg Congee with Kinh Gioi (for treating colds or mild fever):

  • Beat 2–3 eggs and stir into hot rice porridge.

  • Add finely chopped Kinh Gioi leaves, stir, and serve hot.

  • Helps relieve colds, induce sweating, and reduce fever.

• Fried Eggs with Kinh Gioi:

  • Finely chop Kinh Gioi leaves and mix with eggs and seasonings.

  • Fry both sides until golden.

  • A simple dish, good for colds and indigestion.

• Kinh Gioi Egg Soup:

  • Crack eggs into boiling water, stirring gently.

  • Add finely chopped Kinh Gioi leaves and season to taste.

  • A light dish that’s easy to digest, ideal for mild illnesses.

• Herbal Steam for Treating Colds:

  • Steep fresh Kinh Gioi with lemongrass, perilla, mugwort, and basil for a soothing steam.

  • Used to clear nasal congestion and relieve headaches.

• Vietnamese Spring Rolls or Rice Paper Rolls:

  • Kinh Gioi can be wrapped with boiled meat, shrimp, noodles, and fresh herbs, then dipped in sweet and sour fish sauce.

  • Adds a fragrant, cooling flavor and makes it easier to digest.

25. Su Su (Sechium edule)

• Scientific Name: Sechium edule

• Uses: Used in a variety of delicious dishes.

Health Benefits:

• Provides essential nutrients

  • Su su is rich in:

    • Fiber, Vitamin C, Vitamin B6, Folate, Potassium, Magnesium

    • Low in calories, fat-free.

  • Good for people on diets, diabetics, and those with high blood pressure.

• Good for heart health

  • The potassium and fiber in su su help:

    • Lower blood pressure

    • Reduce bad cholesterol (LDL)

    • Prevent atherosclerosis and stroke.

• Supports digestion

  • The fiber in su su helps:

    • Stimulate bowel movements

    • Prevent constipation

    • Detoxify the body

  • Good for digestion in the elderly and children.

• Helps control blood sugar

  • Su su has a low glycemic index, which helps:

    • Stabilize blood sugar levels

    • Suitable for people with diabetes or prediabetes.

• Good for pregnant women

  • Rich in folate, it supports:

    • Fetal neural development

    • Prevents neural tube defects during pregnancy.

• Improves skin health

  • Thanks to Vitamin C and antioxidants, su su helps:

    • Boost collagen production, brighten skin, and fight signs of aging.

• Su Su leaves and shoots are also nutritious

  • Su su vines (used in soups or stir-fries) are rich in:

    • Vitamins, fiber, and antioxidants.

  • They help cool the body, detox the liver, and enrich the blood.

Origin:

• History and Spread:

  • Su su is native to Central America and was cultivated by the ancient Maya and Aztec civilizations. After the Spanish discovery of the Americas, it spread to Europe, Asia, Africa, and has become a globally cultivated crop.

• In Vietnam:

  • Su su was introduced to Vietnam from France or China, possibly in the early 20th century.

  • It is widely grown in mountainous and cool regions, especially in Sa Pa (Lao Cai), Tam Dao (Vinh Phuc), Moc Chau (Son La), and Da Lat (Lam Dong).

Characteristics:

• Morphology:

  • Stem:

    • Soft, long, with many sprawling branches, growing tens of meters.

    • Twines around supports using tendrils, green, with longitudinal grooves and fine hairs.

  • Leaves:

    • Large, heart-shaped or slightly round, with 3–5 shallow lobes.

    • Serrated edges, dark green, with fine hairs on the underside.

    • Long petioles, opposite arrangement.

  • Flowers:

    • Unisexual, with both male and female flowers on the same plant (monoecious).

    • Light yellow to greenish flowers, small, growing in the leaf axils.

  • Fruit:

    • Green, either light or dark, drop-shaped with vertical grooves.

    • Smooth or slightly spiny skin, containing a single large seed.

    • The fruit is soft when immature, with a crispy, sweet taste.

• Growth Conditions:

  • Prefers a cool climate, well-suited for high-altitude or cold winter regions.

  • Thrives in well-drained, nutrient-rich soil. Often propagated by germinating the seeds inside the fruit.

Culinary Uses:

• Stir-Fried Su Su with Garlic:

  • A simple, refreshing, crunchy dish.

  • Peel and slice su su, stir-fry with garlic and oil.

  • Add beef or shrimp for added nutrition.

• Stir-Fried Su Su with Beef:

  • Combines the crunchiness of su su with tender beef.

  • Add scallions, pepper, ginger, or fish sauce for enhanced flavor.

• Stir-Fried Su Su Shoots with Eggs 

26. Cu Khoi

• Scientific name: Lycium barbarum

• Uses: A vegetable and a traditional herbal medicine

Benefits

• Liver tonic, improves vision

  • Rau củ khởi contains a lot of carotenoids (beta-carotene) and natural vitamin A, which help:

    • Enhance vision, relieve eye strain, and prevent dry eyes.

    • Protect and detoxify the liver, supporting liver function.

• Boosts immunity

  • Rich in vitamin C and antioxidants, it helps:

    • Strengthen the immune system.

    • Reduce the risk of colds, fatigue.

• Clears heat, detoxifies

  • With a cooling nature, it helps soothe the body, detoxify the liver, and support those with internal heat or acne outbreaks.

• Tonifies the kidneys, boosts vitality (according to Traditional Chinese Medicine)

  • TCM believes rau củ khởi helps:

    • Nourish kidney yang, alleviate back pain, sore knees, dizziness, and fatigue.

    • Support individuals with physical weakness or low libido.

• Improves sleep, mild sedative effect

  • Regular use (especially combined with goji berries or red dates) can help:

    • Improve sleep quality and reduce stress.

• Supports blood pressure and blood sugar regulation

  • Long-term use in moderate amounts helps:

    • Stabilize mild high blood pressure.

    • Assist in blood sugar control for people with mild diabetes.

Origin

• History

  • Rau củ khởi originates from China and is widely used in Traditional Chinese Medicine (TCM). It is native to regions like Ningxia, Gansu, Xinjiang, and Tibet in China, and parts of East Asia. Over time, it has been cultivated globally, including in Vietnam.

• In Vietnam

  • Rau củ khởi is grown in several northern mountainous provinces like Lao Cai, Ha Giang, and Son La for its young leaves, which are used as vegetables, and its fruit, which is used for medicinal purposes (goji berries). In local folklore, rau củ khởi is known as a wild herb with nourishing properties, often used in soups or health-promoting dishes.

Characteristics

• Morphological features

  • Stem:

    • A small shrub, about 1–2 meters tall. The stem is soft when young and turns woody as it matures. It may have small thorns.

  • Leaves:

    • Arranged alternately or symmetrically. They are lance-shaped or oval, light green, soft, and thin. Young leaves are harvested as rau củ khởi.

  • Flowers:

    • Small, light purple or pink, growing singly or in small clusters at the leaf axils.

  • Fruit:

    • Oval or elongated, orange-red when ripe. These are known as goji berries and are used as a tonic and in food.

  • Roots:

    • Long and deep-growing, sometimes young roots are used medicinally.

Characteristics of Rau Củ Khởi (Young Leaves)

• Soft, thin, and light green in color. When cooked, it has a mildly sweet and slightly bitter taste, with a distinct aroma. It’s often used in light, nutritious soups such as rau củ khởi egg soup, minced pork soup, or stewed with chicken or fish.

• Common Dishes

1. Rau Củ Khởi Egg Soup

   • Ingredients: Rau củ khởi, chicken eggs, shallots, seasoning.

   • Instructions: Sauté shallots until fragrant, add rau củ khởi and stir-fry briefly, then add water. Once boiling, crack eggs into the soup, stir gently, and season to taste before turning off the heat.

   • Effect: Clears heat, nourishes blood, and detoxifies the liver.

2. Rau Củ Khởi Minced Pork Soup

   • Ingredients: Minced pork, rau củ khởi, bone broth (or water), shallots.

   • Instructions: Sauté the minced pork until fragrant, add water, bring to a boil, then add rau củ khởi and cook until soft. Season to taste.

   • Effect: A light, nutritious dish with a sweet broth that aids digestion.

3. Chicken Stew with Rau Củ Khởi and Goji Berries

   • Ingredients: Local chicken, rau củ khởi, dried goji berries, jujube (Chinese dates), ginger, shallots.

   • Instructions: Clean and chop the chicken into pieces, then stew with rau củ khởi, goji berries, ginger, and jujube for 1-2 hours on low heat. Serve hot.

   • Effect: Nourishes energy and blood, benefits liver and kidneys.

4. Boiled Rau Củ Khởi with Egg Dip

   • Ingredients: Fresh rau củ khởi, boiled eggs, fish sauce.

   • Instructions: Boil the rau củ khởi until just tender, then drain. Cut the boiled eggs in half and dip in fish sauce or egg dipping sauce.

   • Effect: Simple and refreshing, good for digestion.

5. Stir-Fried Rau Củ Khởi with Garlic

   • Ingredients: Young rau củ khởi, minced garlic, cooking oil, salt.

   • Instructions: Sauté garlic until fragrant, then quickly stir-fry rau củ khởi on high heat. Season with salt to taste and serve.

   • Effect: A quick and healthy dish, perfect for boosting immunity.