Quick Answer: What Is Taiwanese Grass Jelly?
Taiwanese grass jelly is a smooth, dark herbal jelly made from Chinese mesona, Xian Cao (仙草, xiān cǎo). Dried stems and leaves are simmered in water; starch helps turn the extract into a soft gel.[1][2]
- The dark jelly has a smooth, slippery texture.
- Syrup, milk and toppings change the sweetness and richness.
- Cold jelly and a warm, thick winter dessert are two familiar presentations.[1][5]
The herb is Chinese mesona, rather than ordinary lawn grass; packaged versions can use different setting ingredients.[1][3]
Mesona, Starch and a Smooth Dark Texture
Chinese mesona, Platostoma palustre, belongs to the mint family. The dried herb produces a dark infusion used for drinks and desserts.[1]
| Component | What it contributes |
|---|---|
| Dried mesona | The herbal infusion and its characteristic color |
| Water | The liquid used to extract the herb |
| Starch | Thickening and the structure of traditional preparations |
| Syrup and optional toppings | Added sweetness and contrasting textures |
The cold jelly is smooth and slippery, with an herbal, slightly bitter note. Starch helps create the traditional gel; syrup and toppings vary.[1][2][5]
From Dried Herb to Jelly
Rinse the dried herb, simmer it in water and strain out the plant material. One supplier’s tea method uses a two-hour simmer and a covered 30-minute steep; longer simmering deepens flavor and color.[3]
For a starch-based jelly, heat the extract with starch, then cool and chill it.[4] Food-grade sodium carbonate is sometimes used during extraction to help break down plant cell walls; the required method depends on the recipe.[2]
Some formulas use agar or gelatin instead. Follow a complete recipe or package directions for the chosen setting system.[3]
Cold Jelly, Hot Dessert and Herbal Tea
- Cold grass jelly, Xian Cao Dong (仙草凍, xiān cǎo dòng): chilled pieces or strips served with sweet syrup; brown-sugar syrup is one home-style choice.[4]
- Hot grass-jelly dessert, Shao Xian Cao (燒仙草, shāo xiān cǎo): a thick, warm, semisolid winter serving, often finished with peanuts.[1]
- Mesona tea, Xian Cao Cha (仙草茶, xiān cǎo chá): the strained herbal liquid served as a drink, hot or cold, before setting into jelly.[3]
Taro balls, beans, peanuts and milk create further combinations.[5]
Guanxi and Taiwan’s Grass-Jelly Traditions
Grass-jelly culture in Taiwan connects the dessert counter with farming. Hsinchu County’s Guanxi is a documented center of mesona cultivation and processing.[1]
Guanxi farmers dry and cure harvested mesona to develop its fragrance, as a farmers’ association representative explained in a 2024 interview. Grass-jelly products became part of the town’s identity through Taiwan’s One Town, One Product initiative.[1]
FAQs About Taiwanese Grass Jelly
Is grass jelly always vegetarian?
No. Traditional mesona-and-starch jelly can be plant-based, but some recipes use gelatin; milk and other toppings also vary. Check the actual ingredients.[2][3]
Is plain grass jelly sweet?
Sweetness depends on the recipe. Sugar can be added during preparation or supplied by the syrup and toppings at serving time.[3][4]
How should leftover grass jelly be stored?
Refrigerate leftover prepared grass-jelly desserts and mesona liquid. Follow the storage instructions and use-by date for packaged products.[2]
Sources
[1] Cathy Teng, Taiwan Panorama, republished by Taiwan NGO. Herb of the Immortals: The Story of Xiancao
[2] Taiwan Food and Drug Administration. How Is Thick, Dark Hot Grass Jelly Made? Weekly Bulletin No. 959
[3] Yun Hai Taiwanese Pantry. How To Make Grass Jelly
[4] Pin-chun Lin, ShiangTsai. Mesona Jelly Dessert
[5] Fu Che. Herbal Grass Jelly Dessert