Fish Scented Leaf is also called Fish Cinnamon Leaf. Annual Artemisia plants, plant height of about 1 meter, stems and leaves emit a slight fish flavor, and fish with the cooking effect is excellent, the propagation mode is to use the fruit seed propagation, but also can be used in the root of the plant propagation. It is distributed in Hubei and other places. The leaves are very similar to those of the large-leafed Chinghua osmanthus, and the shape of the leaves is similar to that of the Ceylon osmanthus, but slightly smaller and thinner than that of the Ceylon osmanthus. It is collected by folding off the branches with the leaves, and can be used as a spice when fresh or after drying.

Fish Scented Leaf:

Can be used as a spice when fresh or dried. It is the most suitable spice for cooking all kinds of fish. This plant is only distributed in the mountains and forests of central and western Hunan, does not bloom and does not bear fruit, and can only be reproduced by asexual reproduction, and the survival rate of transplantation is low, so it is more precious, and it is a spice that must be added when cooking various kinds of fish in Longhui and Xinhua of Hunan, where the Meishan culture is covered, and so it is called "Fish Fragrance Leaf" by the local people. In Hunan Xinhua Zijiejie terraces, Hunan Longhui Huashan Huayao and other places of tourism, local dishes can often see this spice. The most typical dish is the fish jelly made with the addition of fish scent leaves, which is a must-have dish for every local family during Chinese New Year. In addition, the fish can be added in the processing of rice flour, grinding out the unique flavor of the rice flour, also common in Hunan Longhui, Xinhua and other places.