Shepherd's purse

Shepherd's purse

　　Shepherd's purse, also known as artemisia selengensis or common sowthistle, is a wild vegetable that grows on the sandy banks of the Yangtze River. It resembles chrysanthemum greens in appearance and boasts a unique, fragrant aroma. It earned the name "shepherd's purse" (ní hāo) because its flavor carries a hint of earthy freshness. Thanks to its distinctive taste and crisp, tender texture, it is highly favored by people in Hubei Province.

Shepherd's purse is harvested by farmers from the riverbanks in late winter to early spring and then brought to market. Although it looks similar to chrysanthemum greens, the way it is prepared is different—only the tender stalks and central shoots are used, with the leaves removed, for stir-frying or cold mixing. I remember when I was a child, such wild vegetables like shepherd's purse were astonishingly cheap, selling for just 2 fen per jin. But as living standards improved, more and more people fell in love with this pleasantly fragrant wild green. The price of shepherd's purse skyrocketed, reaching as high as 10 yuan per jin at its peak. With rising demand, wild shepherd’s purse has become increasingly scarce, and most of what is available in the market today is cultivated. While wild shepherd’s purse has a richer aroma, Hubei locals who love the vegetable can’t help but enjoy several meals of it each season—even if only cultivated versions are available.

Shepherd's purse can be stir-fried with cured pork, cooked with chili, or served cold, but the cooking method that best highlights its natural fragrance is simply stir-frying it on its own.