As well as supplying a large range of medicinal herbs, we also supply a range of culinary herbs such as mushrooms, beans and other Chinese foods. They can be used in cooking in traditional Chinese broths, soups and stir-fries.
As we do with our medicinal herbs, we also embody the same quality principles with our culinary herbs – zero use of sulphur, pesticides and herbicides.
The Phoenix Culinary Herb Range
Huang Hua Cai/Day Lily – The Chinese lily flower has a slightly crunchy texture and makes a great addition to stir-fries.
Gou Qi Zi/Goji Berry – The humble goji berry is praised for numerous health benefits and is known as a mighty little superfood! Simply use them in teas, Chinese broths or sprinkle over your morning porridge or cereal.
Da Hong Zao/Jujube Dates – The larger dates are native to the Xinjiang province in China and are great for making a Qi tonic. They can be as large as a chicken egg and are super sweet!
Mei Gui Hua/Rosebuds – Make a beautiful rosebud tea with these Chinese buds. The rich magenta colour makes it a very attractive herb.
Long Yan Rou/Longan Fruit – Longan fruit directly translated into English is ‘dragon eye’. This is because of its translucent flesh and the round, black seed inside. They are a deliciously sweet fruit, packed with nutrition.
Hua Zi Gu/Nameko Mushroom – The main ingredient in Japanese miso soup, Nameko mushrooms are small but mighty in taste!
Hua Gu/Shiitake Mushroom – Flower shiitake mushrooms are full of flavour and great in stir-fries.
Dong Gu/Shiitake Mushroom – Winter shiitake mushroom, is also known as Xiang Gu and can be used in all cuisines.
Tremella Mushroom/Yin Er – Also known as Snow Fungus, Yin Er has a crunchy yet gelatinous texture and is often used in Chinese sweet soups.
Mu Er/Wood Ear Fungus – Named Wood Ear as it grows on tree bark and has a distinctive curly appearance. They are a jelly-like mushroom with a crunch! Why not try them in the traditional Chinese dish, Si Xi Kao Fu?
Hei Dou/Black Bean – Black soybeans are great for aiding the elimination of toxins as it contains a high source of fibre. They work well in Chinese stir fried dishes and are full of protein.
Lu Dou/Green Bean – Mung beans are widely used in Asian cuisines as they are known to clear heat and remove toxicity. Mung bean soup is a popular Chinese recipe to cool down in summer months.
Hong Dou/Red Bean – Red beans are a favourite amongst east Asian people. They are often used to make sweet red bean paste, cakes and even ice cream!
Huang Dou/Soya Bean – Soybeans are packed with protein and are a staple part of Chinese diets, as they are made into numerous foods such as tofu and soy milk.
Why not try something new today and treat your taste-buds and tummy with our range of culinary herbs? You can shop the full range here. If you would like to know more about the range, please contact firstname.lastname@example.org.