Lihao (Artemisia selengensis) – 1 Bunch
Lihao (Artemisia selengensis) is a fragrant Chinese green prized for its crunchy, hollow stems and delicate herbal aroma. Stir-fry quickly with garlic or cured meats for a crisp‑tender bite, or add to soups and noodle dishes for fresh, grassy notes.
Product Highlights:
- Aromatic & Crisp: Hollow stems and tender leaves deliver great texture.
- Quick to Cook: Best flash‑stir‑fried for vibrant colour and flavour.
- Versatile: Pairs beautifully with pork, chilli, and garlic; lovely in soups.
- Easy Prep: Rinse, trim ends, and peel any tough outer skin if needed.
- Keep Chilled: Refrigerate to maintain freshness and crunch.
Lihao (Artemisia selengensis) – 1 Bunch
Lihao (Artemisia selengensis) is a fragrant Chinese green prized for its crunchy, hollow stems and delicate herbal aroma. Stir-fry quickly with garlic or cured meats for a crisp‑tender bite, or add to soups and noodle dishes for fresh, grassy notes.
Product Highlights:
- Aromatic & Crisp: Hollow stems and tender leaves deliver great texture.
- Quick to Cook: Best flash‑stir‑fried for vibrant colour and flavour.
- Versatile: Pairs beautifully with pork, chilli, and garlic; lovely in soups.
- Easy Prep: Rinse, trim ends, and peel any tough outer skin if needed.
- Keep Chilled: Refrigerate to maintain freshness and crunch.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Lihao (Artemisia selengensis) is a fragrant Chinese green prized for its crunchy, hollow stems and delicate herbal aroma. Stir-fry quickly with garlic or cured meats for a crisp‑tender bite, or add to soups and noodle dishes for fresh, grassy notes.
Product Highlights:
- Aromatic & Crisp: Hollow stems and tender leaves deliver great texture.
- Quick to Cook: Best flash‑stir‑fried for vibrant colour and flavour.
- Versatile: Pairs beautifully with pork, chilli, and garlic; lovely in soups.
- Easy Prep: Rinse, trim ends, and peel any tough outer skin if needed.
- Keep Chilled: Refrigerate to maintain freshness and crunch.
