Houttuynia - Houttuynia cordata Herba - Yu Xing Cao - ND Grade

From China

The fish mint. Yu xing cao means fish-smell herb, and nobody who meets it for the first time argues with the name. Crushed fresh, it gives off something unmistakably fishy and metallic. It is probably the most divisive plant in Asian cooking - adored in Sichuan and Guizhou, where the root is eaten raw in cold salads, and flatly refused by plenty of Chinese people from everywhere else.

In Vietnam the leaf is diep ca and goes on the herb plate next to the noodles. In Japan it is dokudami and is brewed as a household tea. Almost every culture that grows it has taken a different position on it.

How it is used: the dried herb is steeped as a tea, where most of the fishy note disappears and what is left is green and slightly sour. Best approached with an open mind.

Houttuynia – Houttuynia cordata Herba – Yu Xing Cao – ND Grade

Botanical Name: Houttuynia cordata

Common Names: Houttuynia / Yu Xing Cao / 鱼腥草

Grade: ND Grade (Tested free of pesticides, sulfur, and heavy metals)

Origin: Grown and harvested in China

Product Overview

Houttuynia, known as Yu Xing Cao (鱼腥草), is a traditional botanical used for generations across East Asian herbal practices.

Recognized for its distinctive aroma and refreshing quality, it is commonly featured in traditional decoctions, teas, and seasonal herbal preparations.

Our ND Grade Houttuynia is naturally grown and low-temperature dried to retain its characteristic aroma, color, and leaf integrity.

Each batch is free from sulfur, pesticides, and chemical additives — a clean, food-grade herb suitable for teas, decoctions, or traditional recipes.

How to Use

• Tea & Decoction

  Simmer 6–12 g in water for 20–30 minutes.

  Often paired with botanicals such as Jin Yin Hua or Lian Qiao in classical traditional blends.

• Soups & Broths

  Add a small handful to light soups or herbal broths for a refreshing, green, herbal note.

• Culinary & Traditional Blends

  Commonly used in seasonal herbal tea mixtures and home-style decoctions.

Intended Use & Preparation

Not for direct consumption in dry form.

To be prepared and consumed as tea, decoction, or soup.

Bring to a boil and simmer for at least 15 minutes for traditional decoctions, or steep in hot water for an extended period when used as tea.

Features

• ND Grade — tested free of pesticides, sulfur, and heavy metals

• Naturally dried to preserve aroma and color

• Clean, food-grade botanical

• Traceable to the growing region

• Packed in resealable pouches for freshness

• Suitable for teas, decoctions, and traditional herbal cooking

Traditional Context (TCM Framework)

In Traditional Chinese Medicine (TCM), Yu Xing Cao is described as pungent and slightly cold in nature and traditionally associated with the Lung channel.

It appears in classic decoctions and seasonal herbal preparations, where it contributes a cooling, aromatic, and harmonizing quality within traditional frameworks.

Important Notes

• Sold as a raw food-grade herb, not a finished dietary supplement.

• Store in a cool, dry place away from direct sunlight.

• Best used under the guidance of a trained herbal practitioner.

• These statements have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure, or prevent any disease.