• The Clayton Farm

Unquenchable Sweet Tooth - Grass Jelly Mesona chinensis (仙草/涼粉)

Grass jelly, or leaf jelly or herb jelly, is a jelly-like dessert, popular in Asia. Traditionally, Asian boil leaves and stalks from a plant named Mesona Chinensis with a small amount of starch or rice flour to make grass jelly. After cooling down, the liquid will firm into a jelly-like texture. However, this method cannot be popular in our daily life as it is quite time-consuming. In order to simplify the process, there are popular canned grass jelly and powdered grass jelly.

Grass jelly grows wild in tropical Taiwan, but here in Northern California, I am having a hard time (hit and miss) germinating the seeds. I am still not quite clear what triggers the germination but only know it will happen when the daylight length, season, temperature, location...etc are harmonious. Keeping germinated grass jelly alive through winter is another task. No to mention the grass jelly plants grow EXTREMELY slow even for a green thumb gardener like myself. Since it does not look promising that I will ever be able to grow enough and harvest my very own grass jelly, so I do it a quicker and lazier way - instant grass jelly powder! If you have an unquenchable sweet tooth like mine, maybe give the instant grass jelly powder a try.

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