Shixiang Cao is an herb very similar to mint. Shixiang Cao is also known as: Green Mint, Flower Mint, Fragrant Mint, Green Peppermint, Blood Coriander Mint, and Soil Mint. In fact, Shixiang Cao is what we commonly call "Spearmint".
As a seasoning, Shixiang Cao is truly a delicious gift from nature. The people of Shangcai, Henan, are particularly fond of it and often mix it into cold dishes and garlic paste to enhance the flavor and appearance of the dishes, whetting the appetite. It prefers moist conditions and does not require much fertilizer. The variety with red stems and long, oval leaves is considered the best, followed by the green-stemmed, long-leafed variety, and then the large-oval-leafed variety that somewhat resembles mint. Flies and mosquitoes do not land on it, and pests do not grow. Its fragrance spreads far with the wind. It is light but not superficial, aromatic but not greasy. When the leaves of Shixiang Cao are pounded with ingredients like garlic paste and mixed with vinegar and sesame oil, they make for a delicious and appetizing addition to rice noodles, cold skin noodles,捞面 (laomian, chilled noodles), cold noodles, jelly noodles, and fish-shaped noodles.
Shixiang Cao is a vegetable with a unique character. Its aroma is rich and mellow, possessing both the numbing spiciness of Schizonepeta and the coolness of mint. Its green color is pleasing to the eye, making it suitable for ornamental cultivation, as a fresh seasoning, a garnish for main dishes, or for direct consumption as a cold salad. The cold salad method involves simply mixing it with sesame oil and garlic juice. It has a slightly bitter taste at first, but after chewing for a short while, a sweet fragrance spreads in the mouth, leaving a lasting aftertaste.