Dried Balloon Flower Root 桔梗 (Jie Geng) has been used in Traditional Chinese Medicine (TCM) for centuries. It is favoured in TCM for its bitter, spicy and neutral properties.
The flower of Jie Geng typically blooms from June to September.
They can be used in a number of culinary dishes.
Our herb range has been created for a variety of different health goals, for use in cooking recipes.
The Chinese herbs used are grown using the authentic DaoDI concept (non-sulphur treated) to retain the highest quality ingredient.