What Plant Is Longya? An Introduction to the Characteristics and Main Uses of Longya

Longya is a common folk name for a plant, and the plant it refers to varies from region to region. In most cases it refers to Agrimonia pilosa, also known as Xianhecao in Chinese herbal medicine, a perennial herb in the rose family (Rosaceae); in Northeast China, Longya is also often used to refer to the young shoots of Aralia elata, commonly known as cimei ya (thorny tender shoots), a popular wild mountain vegetable.

In terms of appearance, Agrimonia pilosa grows upright, with soft hairs covering the whole plant, and its leaves are pinnate compound leaves. In summer and autumn it produces strings of small yellow flowers, and it is commonly found in moist places such as hillsides, roadsides and field edges. Aralia elata, on the other hand, is a thorny shrub or small tree, and the young shoots that sprout in early spring are plump and tender, with a distinctive fresh fragrance; the harvest window is relatively short.

In terms of uses, the whole plant of Agrimonia pilosa can be used as medicine, and it is traditionally believed to have astringent, bleeding-stopping and deficiency-tonifying effects; people also commonly steep or boil it in water to drink. The young shoots of Aralia elata are a delicacy on the table; after blanching, they can be served cold, stir-fried, or eaten dipped in sauce, with a crisp, tender texture and a unique flavor.

When growing or gathering Longya, a few points should be noted: Agrimonia pilosa is highly adaptable, is not demanding about soil, and is relatively easy to manage, but it prefers moist environments; when gathering young shoots in the wild, identify them carefully to avoid mistakenly picking similar-looking plants, and blanch them before eating to remove the astringent taste. If used medicinally, it is best to use it under professional guidance and not take large amounts on your own.