The whole plant is used medicinally to clear heat and detoxify the body. In the combined area of Sichuan, Yunnan, Guizhou and Chongqing and some areas of the four provinces and cities, the young leaves are often used as a flavoring spice to get rid of the fishy taste of river freshness and soybean products, and the usage is similar to that of peppermint, nine layers of pagoda, patchouli, and so on.

Wood ginger cabbage is a must-have condiment for the dipping of Sichuan and Chongqing specialties - live water bean flowers (river water bean flowers), and its unique flavor is a perfect combination with the tenderness of the bean flowers, which is very delicious. In addition to the use of live water douhua, it is also used to flavor cold dishes such as Luzhou Pea Cold Noodles, stir-fry vegetables such as fried young beans/fava beans, and eggplant in casserole and so on. The refined wood ginger oil retains the unique flavor of wood ginger seeds, which can deodorize and increase aroma, a drop of aroma, suitable for hot pot, barbecue, bean curd, cold dishes and so on.

Expanded

Wood ginger cabbage is common in China's southern Sichuan Luzhou area, western Sichuan also has a sporadic distribution. Yunnan in the central to northeastern mountain slopes at an altitude of 2800 meters in the grass.

Wood ginger is an annual herb. It is 10-50 centimeters tall and fragrant. Lateral roots are developed, slender. The stem is erect and well-branched. Branchlets open at 45 degrees, white curved pubescent. Leaves lanceolate, generally 0.3-2 cm long, sparsely up to 4 cm long, 0.2-0.4 cm wide, sparsely up to 1.3 cm wide, apex acuminate, base attenuate, margins serrate, green or often tinged with purplish-red above, puberulent, paler below, pilose and with yellowish hyaline glandular dots, lateral veins ca. 4 pairs, elevated with the midrib obscurely raised below above. Nutlets oblong, ca. 1.2 mm, dark brown. Flowers, fruiting September-November.

Baidu Encyclopedia - Elsholtzia sichuanensis (Mujiangcai)