Mountain Horseweed

Mountain Horseweed

　　Mountain Horseweed, scientifically known as "Gypsophila oldhamiana" and also called "Pink Baby's Breath," grows on pale green, round stems adorned with fleshy, lanceolate, oblong leaves that resemble field horseweed. Since it thrives in the mountains, it is commonly known as "Mountain Horseweed."

　　The stems and leaves of Mountain Horseweed in Lianyungang are tender and flavorful, and they have long been consumed by locals. From around Qingming Festival to early summer each year, the stems and leaves are at their plumpest and most tender, and the dry weather makes it the best time for harvesting and processing. The fresh, tender stems are picked, washed, repeatedly kneaded to remove all foam, blanched in boiling water, chopped, and mixed with seasonings to make a delicious cold dish. Locals often clean and blanch the herb, then dry it for later use. When eaten, it is soaked in warm water, chopped, and served either cold as a salad, or used in stuffed buns with ingredients like cellophane noodles, diced tofu, or minced meat, offering a unique and delightful flavor.

The roots of Mountain Horseweed can be used medicinally to treat symptoms such as yin deficiency tidal fever, chronic malaria, and childhood malnutrition. When crushed and soaked in water, the roots also serve as a natural detergent with cleaning properties. (Lianyungang)