Xiangchun (Chinese toon) is beloved for its rich aroma, tender texture, and unique flavor. It is a traditional high-quality seasoning in China, highly regarded for its nutritional value and known as a “rare delicacy,” historically served as tribute. Its culinary history dates back to the Jin Dynasty, with references in poetry, and it was noted in the Song Dynasty’s Illustrated Classic of Materia Medica as edible. During the Ming Dynasty, Xu Guangqi recognized it as a famine relief plant, with edible shoots emerging in spring. Xiangchun can be prepared in various ways, including stir-frying with meat or eggs, and in salads. Pickling is a common preservation method, and it can also be processed into Xiangchun paste, sauce, and fried canned products.
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