Pogostemon cablin is a perennial herb of Pogostemon cablin, also known as Pogostemon cablin, Pogostemon stachys and Pogostemon papyrifera. Use tender stems, leaves and inflorescences as food. After scalding the tender stems and leaves with boiling water, soak them in clear water 1 day, and then fry, refrigerate or make soup, which can be directly used as seasoning, and the inflorescence is washed and eaten raw. Fushun often uses stems and leaves to make sauce. Pogostemon cablin includes Pogostemon cablin, Pogostemon Ⅱ, Pogostemon Ⅱ, etc. The volatile oil of Pogostemon cablin can promote the secretion of gastric juice and enhance the digestive function, which has certain medicinal value and is also an ornamental plant.