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Jul 14, 2012 07:44 PM

San Qi/Siquan Seven/Fujiko Notoginseng leaves -- what do I do with these?

My grandparents have been growing a variety of medicinal Chinese herbs in her garden and right now they're running rampant -- I've been given bundles of them and I have no idea what to do with them. Particularly, I have these thick-leafed greens commonly known in Chinese as san qi (scientific name boussingaultia gracilis miers var) that are mucilaginous and bitter.

Mostly, these just taste REALLY bad -- the combo of bitter and slimy is pretty offputting and there is no way I'm eating them raw in a salad. Ideas on how to cook these? They're supposed to be pretty healthy so I want to give it a try.

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  1. My mom makes soup with them.

    I like to parboil them, then toss and marinate them in a soy, ginger, garlic marinade and serve chilled.

    1 Reply
    1. re: ipsedixit

      I tried the latter today and it was delicious! Added in a hint of sesame oil and black vinegar. I think I'll try variations on the parboiled cold salad idea, thanks!