When using zongzi leaves, if the method of boiling zongzi leaves is used for sterilization and antivirus, if the used zongzi leaves are dried, it is necessary to soak them in cold water for one night to make them absorb enough water and become softer.

If it is soaked in warm water, it needs to be soaked for one hour, and then gently cleaned by hand. If the leaves are fresh, just clean them before cooking. If the leaves are scalded with boiling water, it is best to soak them in cold water and clean them.

Zongzi leaves are one of the essential materials for the food Zongzi eaten on the Dragon Boat Festival. Zongzi was called "Jiaoshu" and "Tongzong" in ancient times, and it was made by wrapping glutinous rice with zongzi leaves or adding auxiliary materials. There are many kinds of zongzi leaves, which are generally made of reed leaves and ruò yè, which are essential materials for making zongzi. Generally, reed leaves are the main leaves in the south and reed leaves in the north.

Zongzi leaves generally contain a lot of chlorophyll and amino acids that are beneficial to human body, and its special antiseptic effect is also one of the reasons why Zongzi is easy to preserve. It smells fragrant and feels like returning to nature.