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.

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