Shepherd's purse is grown throughout the country, with the main production areas concentrated in the Yangtze River basin

Shepherd's purse (Capsella bursa-pastoris) is an annual or biennial herbaceous plant of the genus Capsella in the mustard family (Brassicaceae). It is commonly known among the public as di cai or hu sheng cao, and is one of the most common wild vegetables; today it is also cultivated artificially in many places. Its leaves grow close to the ground and are pinnately lobed; it produces small white flowers, and the whole plant has a fresh fragrance. The tender leaves are edible and also have some medicinal value.

In terms of origin, shepherd's purse is highly adaptable and grows wild in most parts of China, appearing along field edges, roadsides and ditches. Artificial cultivation is relatively concentrated in the mild, humid climate of the Yangtze River basin, where planting is widespread in Jiangsu, Shanghai, Anhui, Hubei and other places; northern provinces such as Henan and Shandong also have cultivation on a certain scale.

Shepherd's purse prefers a cool, humid climate and is fairly cold-hardy. It is generally sown in autumn and winter and harvested in winter and spring, and its flavor actually improves after frost. Wild shepherd's purse is mostly harvested in early spring, picked young, when the texture is at its most tender, so spring is also a good season to enjoy shepherd's purse.

Common cultivated varieties fall into two types: ban ye shepherd's purse and san ye shepherd's purse. The former has large, thick leaves, while the latter has finely divided leaves and a stronger aroma. Shepherd's purse is rich in various vitamins and minerals and is often used to fill wontons and dumplings or to make soup. When selecting it, choose plants with fresh green leaves, no yellowed leaves and no bolting.