Luhao
Estimated Inventory, lb : 0
Description/Taste
Luhao varies in length, depending on maturity at harvest, and is typically comprised of young, tender stems averaging 1 to 2 centimeters in diameter and 60 to 150 centimeters in length. The stems may be cut shorter for sale in markets and trimmed of their semi-woody bases. During its life cycle, Luhao has fleshy, fibrous, underground rhizomes that produce cylindrical, straight, upright stems, sometimes with a few segmented ridges. The stems are initially green to green-brown, with select types developing purple-red hues with age. The stems also produce elongated, ovate to lanceolate leaves extending around 9 to 10 centimeters in length and 5 to 8 centimeters in diameter. The leaves appear in alternate formations along the stems and are thin, papery, and green, enveloped in a grey-white layer of fine hairs. Luhao is favored when harvested young and has a tender, crisp, and refreshing consistency. The stems are known for their sweet, grassy fragrance and have a light, vegetal, and subtly astringent taste.
Seasons/Availability
Luhao is available in the late winter through early summer, with a peak season between April and June.
Current Facts
Luhao, botanically classified as Artemisia selengensis, is a perennial plant belonging to the Asteraceae family. The species forms upright slender stems reaching more than one meter in height and have been traditionally foraged from wild populations for centuries as a culinary and medicinal ingredient. Luhao is generally categorized into three types based on its coloring when young: red to purple-red, green, to white-green hues. The species thrives in select regions of Asia and is grown in open fields and greenhouses for expanded cultivation. Although commercially produced, Luhao is still a relatively unknown ingredient outside its growing region. When the stems are ready for harvest, they are cut at the base, wrapped in bundles, and covered in a wet cloth for 8 to 10 hours before they are sold in markets. Luhao is a treasured seasonal delicacy revered throughout history for its nutritional value, fragrance, and flavor. The young stems are used in a wide array of cooked savory culinary dishes.
Nutritional Value
Luhao is a source of fiber to aid digestion and vitamin C to strengthen the immune system. The species also provides minerals like calcium, phosphorus, iron, and zinc. Calcium and phosphorus support bone and teeth health, iron develops the protein hemoglobin for oxygen transport through the bloodstream, and zinc helps protect the body’s overall health. In Traditional Chinese Medicine, Luhao is believed to help soothe nausea, clear heat in the body and lessen inflammation. The leaves, roots, and stems are used in various remedies and have been incorporated into medicinal practices since at least the Ming Dynasty.
Applications
Luhao has a fresh, green, and slightly vegetal taste suited for cooked preparations. The stems are the most used portion of the plant for culinary purposes and are typically washed and blanched. Once blanched, Luhao stems are served hot or cold and are popularly added to salads with sesame-based dressings and garlic. The stems are also stir-fried with meats like poultry, shredded pork, or bacon and tofu. Luhao retains a bright green coloring after cooking and a distinct fragrance. The stems are favored for their aesthetic qualities and are often simmered in soups or cooked with aromatics as a simple side dish. In addition to fresh preparations, Luhao is pickled as a tangy condiment for extended preservation. The plant's roots are also occasionally pickled, depending on the region in Asia. While less common, some communities in China and Kora incorporate the young leaves in culinary dishes, but the leaves typically have a strong, bitter flavor that many consider unpalatable. The leaves are fried into cakes, while the stems are dried and used in tea. Luhao should be immediately consumed for the best quality and flavor and will keep for a few days when stored in the refrigerator.
Ethnic/Cultural Info
Luhao was featured in a dish consumed by Zhu Yuanzhang, also known as the Hongwu Emperor and the founding emperor of the Ming Dynasty in the 14th century. Legend has it that the emperor and his army were trapped on the plains of Kanshan in the Poyang Lake area of China. While they were stuck in this region, the army’s cook foraged wild stems that are said to be Luhao and fried them with bacon. The emperor loved the dish, and local lore claims the wild greens nourished the army enough to win the battle. This dish is still made throughout Southern China in the modern day, especially in Nanjing, and is one of the most well-known Luhao recipes. Luhao is also known as one of the “Eight Immortals of Spring” in Nanjing, which are seasonal wild plants famous for their medicinal properties. Other plants included in the Eight Immortals are alfalfa, chrysanthemum, shepherd’s purse, amaranth, and wolfberry. Nanjing residents believe these plants have the desired cleansing properties to remove toxins within the body and promote improved springtime health.
Geography/History
Luhao is native to Asia and has been growing wild since ancient times. Most sources site areas of East Asia as the species’ center of origin, mainly in regions of China, North and South Korea, Mongolia, and Russia. The earliest known record of Luhao is found in the Shennong Bencaojing, a Chinese book on agriculture and medicinal plants hypothesized to have been written during the Han Dynasty. Historically, Luhao has been a regionally specific species that is not well-known outside of its natural sites of origin. The species was solely foraged from the wild until the late 20th century, when it was commercially cultivated in China due to increased demand. Since cultivation began, Luhao has been planted in open fields and greenhouses and foraged from the wild. Luhao has remained localized to Asia and has the largest production in China, mainly in the middle and lower regions of the Yangtze River in the Hubei, Nanjing, Wuhan, Yunnan, and Kunming provinces. Nanjing is the most famous region for Luhao in China. Today, Luhao thrives near rivers, swamps, lakes, and water-filled forests, roadsides, and hillsides. When in season, the young stems are harvested and sold in bundles in local markets in Asia.
