All-Grass of Field Sowthistle (Qu Mai Cai)

All-Grass of Field Sowthistle, also known as Qu Mai Cai (苦麦菜), refers to the entire plant of Sonchus arvensis or Sonchus oleraceus, commonly called Field Sowthistle. It is a traditional herb used in Chinese medicine and also consumed as a wild edible vegetable.

Botanical Information

• Scientific Name: Sonchus arvensis or Sonchus oleraceus
• Family: Asteraceae (Daisy family)
• Common Names: Field Sowthistle, Perennial Sowthistle, Bitter Wheat Vegetable (苦麦菜)

Traditional Uses & Benefits

In traditional Chinese medicine (TCM), Qu Mai Cai is known for its cooling and detoxifying properties. Some of its benefits include:

1. Clearing Heat & Detoxifying – Helps reduce internal heat and eliminate toxins.
2. Diuretic Effect – Promotes urination and helps alleviate water retention.
3. Anti-inflammatory – Used for conditions such as sore throat, infections, and skin inflammation.
4. Digestive Health – Can aid in digestion and relieve constipation.
5. Blood Circulation – Traditionally used to improve circulation and reduce blood stasis.

Culinary Use

• The young leaves and stems can be eaten fresh in salads or cooked like spinach.
• It has a slightly bitter taste, which can be reduced by blanching.
• Often used in stir-fries, soups, or brewed as a herbal tea.

Precautions

• Pregnant women should use it cautiously, as it has potent cooling properties.
• Those with weak digestion or cold constitution should avoid excessive consumption.
• May interact with medications due to its diuretic properties.

How to Prepare & Use All-Grass of Field Sowthistle (Qu Mai Cai)

1. Culinary Preparation

Since Qu Mai Cai (Sonchus arvensis or Sonchus oleraceus) has a slightly bitter taste, preparation methods often involve reducing its bitterness while preserving its nutrients.

A. Fresh Salad (For Young Leaves)

• Pick fresh, tender leaves (younger ones are less bitter).
• Wash thoroughly to remove dirt and impurities.
• Optionally blanch in hot water for 30 seconds and then cool in ice water to reduce bitterness.
• Mix with garlic, sesame oil, soy sauce, or vinegar for a refreshing salad.

B. Stir-Fry (Common Method)

• Blanch the leaves and stems in boiling water for 1–2 minutes.
• Drain and chop into smaller pieces.
• Stir-fry with garlic, ginger, and chili peppers in a bit of oil.
• Add salt, soy sauce, or oyster sauce for flavor.

C. Soup or Herbal Broth

• Boil fresh or dried Qu Mai Cai in water (about 10g of dried leaves per cup of water).
• Simmer for 15–20 minutes.
• Can be combined with other herbs like goji berries, red dates, or lean meat for added benefits.

D. Herbal Tea (Detox & Diuretic)

• Use dried Qu Mai Cai (about 5g per cup of water).
• Steep in hot water for 10–15 minutes.
• Drink warm, 1–2 times daily for cleansing and cooling effects.

2. Traditional Medicinal Use

• For Detoxification & Inflammation: A decoction (boiled herbal extract) can be used for conditions like sore throat, infections, or urinary issues.
• For Digestion: Consuming it in soup or tea form can help with indigestion and constipation.
• For Skin Issues: The juice or paste of crushed fresh leaves can be applied externally to soothe wounds, rashes, or swelling.

Precautions & Contraindications

• Avoid excessive consumption: Too much can cause an overly cooling effect on the body.
• Not recommended for people with weak digestion or cold body constitution.
• Pregnant or breastfeeding women should consult a healthcare professional before use.
• Possible allergic reactions: If you are sensitive to plants in the daisy family (Asteraceae), test a small amount first.