The leaves of zongzi are collectively called "zongzi leaves", and most of them are Indocalamus leaves in southern China, while reed leaves are the main leaves in northern China.

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 reed leaves, which are essential materials for making zongzi. In the south, reed leaves are the main ones.

Zongzi leaves generally contain a lot of chlorophyll and amino acids that are beneficial to human body. 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.