As spring breathes life into the fields, vibrant mugwort leaves emerge—a signal to enjoy Qingtuan, the iconic green dumplings that celebrate the season. More than just a treat, these jade-colored delights blend tradition, herbal wisdom, and culinary creativity.  

Mugwort, a medicinal herb cherished in Chinese culture, thrives in the damp spring climate of the Jiangnan region. Known for its ability to fight off cold and boost circulation, its bitter taste originally made it unappealing as a standalone ingredient. But ancient cooks found a brilliant solution: they blended its fresh leaves into glutinous rice dough, creating the now-beloved Qingtuan.  

The process is simple yet artful. Mugwort is crushed to extract its vivid green juice, mixed with rice flour to form a soft, elastic dough. Sweet versions cradle fillings like red bean paste or nutty sesame, their sweetness balancing the herb’s subtle bitterness. Savory twists—stuffed with pork, salted egg yolk, or bamboo shoots—add hearty depth to this seasonal staple. Steamed to perfection, each chewy, fragrant bite carries the freshness of spring.  

Rooted in China’s philosophy of eating with the seasons, Qingtuan embodies the idea of food as nourishment for both body and soul. It’s a timeless reminder to embrace nature’s rhythms. So this spring, why not try one? Let the earthy aroma of mugwort and the soft, sticky texture transport you to a tradition that’s thrived for over a thousand years.