Flowerbee Florist explores the world of wild herbs you can forage in Hong Kong. Whether you’re a curious beginner or an experienced forager, these edible and aromatic plants offer a delightful culinary adventure right at your doorstep:
1. Chrysanthemum Greens (Tong Ho)
- Description: Chrysanthemum greens, also known as Tong Ho, have tender leaves and a slightly peppery flavor.
- Habitat: You can find them in wetlands, along riverbanks, and in open fields.
- Season: Available year-round.
- Flavor: Mildly bitter with a hint of sweetness.
- Preparation: Use them fresh in salads, stir-fries, or as a garnish.
2. Chinese Watercress (Xīnghuācài)
- Description: Chinese watercress has elongated leaves and a peppery taste.
- Habitat: Grows near freshwater streams, ponds, and marshy areas.
- Season: Best harvested in spring and early summer.
- Flavor: Spicy and refreshing.
- Preparation: Add to soups, stir-fries, or enjoy raw in salads.
3. Garlic Chives (Gau Choy)
- Description: Garlic chives have flat, grass-like leaves and a mild garlic flavor.
- Habitat: Commonly found in gardens, parks, and urban green spaces.
- Season: Available year-round.
- Flavor: Delicate garlic taste.
- Preparation: Use them in dumplings, omelets, or as a garnish.
4. Wild Amaranth (Yin Choi)
- Description: Wild amaranth has lance-shaped leaves and a spinach-like flavor.
- Habitat: Thrives in open fields, especially after rain.
- Season: Spring and early summer.
- Flavor: Earthy and slightly tangy.
- Preparation: Steam, sauté, or add to soups.
Remember to forage responsibly: respect local regulations, avoid picking from sprayed areas, and learn from experienced foragers.
