1, reed leaves
Reed leaves are the earliest recorded leaves used to wrap zongzi. In the north, reed leaves can be said to be responsible for making zongzi.
2. Indocalamus leaves
Indocalamus leaves have the fragrant smell of bamboo, and the leaves are wide and flexible. Generally, one or two pieces can be used to wrap zongzi, so that the wrapped zongzi can be preserved for 3-5 days at room temperature, which is very popular around the Dragon Boat Festival.
3. Corn leaves
Corn leaves can also be used to wrap zongzi, which is very convenient because of its flexible texture and wide leaves, and the wrapped zongzi smells like corn after cooking.
4. Bamboo shoot shells
Zongzi wrapped in bamboo shell has a natural bamboo fragrance and is deeply loved by people. Moreover, the bamboo shell can be reused. After eating the zongzi, the bamboo shell can be washed and cleaned, and it can be used when you want to eat it at ordinary times or wait until the Dragon Boat Festival next year.
5. Eupatorium odoratum
Eupatorium odoratum used to wrap zongzi is mainly popular in Yunnan, and local people like to call it Baba leaf, which can be seen in many large vegetable markets in Yunnan.