Mesona chinensis, commonly known as black jelly herb, is also referred to as Mesona procumbens, Mesona elegans, or Mesona brevipes. This herb belongs to the Lamiaceae family, closely related to mint, featuring soft stems that spread across the ground and emit a subtle fragrance. Growing to a height of 40–60 cm, the plant has multiple branching stems and thick, ovate leaves with finely serrated edges. It typically blooms in late autumn to early winter, producing clusters of white or pale pink flowers that are visually striking.
Historically, the black jelly herb grew wild in fields, along stream banks, and in abandoned areas. Local communities discovered its ability to produce a cooling jelly when boiled, making it a popular choice during hot summer days. As its popularity grew, people began cultivating and propagating the herb, transforming it into a sustainable economic activity with low risk and consistent year-round income.
Dong Khe commune in Cao Bang province is a pioneer in this industry, with 83 hectares dedicated to black jelly herb cultivation. For nearly a decade, locals have relied on this crop as a primary means of poverty alleviation. According to Nong Kim (45, Dong Khe), proper techniques and diligent care yield excellent results, doubling productivity. “My family cultivates over 2 hectares, harvesting twice annually in June and October–November. Each kilogram of fresh herb sells for 40,000–45,000 VND, netting approximately 100 million VND annually after expenses,” Kim shares.
The black jelly herb is a short-cycle crop, ready for harvest just 4 months after planting, making it ideal for northern mountainous regions. It thrives in various conditions, from fields and forests to intercropping with corn, cassava, or vegetables. Rainy seasons promote optimal growth and high yields.
Cultivation is straightforward. After seedling preparation, plants are spaced 30–40 cm apart in rows. Regular weeding, watering, and fertilization ensure rapid growth. Harvesting begins when flower buds appear, by cutting stems and leaves, then sun-drying. Tien Duc (34, Canh Tan, Cao Bang), an early adopter, advises cutting at bud stage, sun-drying for a day, fermenting for two days, and drying for another 2–3 days. “Ten kilograms of fresh herb yield one kilogram dried. Self-propagating seedlings reduce costs and enhance seasonal control,” Duc notes.
Dried herbs are used to prepare black jelly, a beloved dessert. The process involves boiling dried herbs for 3 hours, straining the liquid, mixing with starch and sugar, and simmering until thickened. The jelly is then molded, cooled, and stored. Served in cubes, it has a smooth texture and mild flavor, often paired with syrup, fresh milk, or coconut cream.
Beyond its culinary appeal, black jelly herb offers medicinal benefits. Traditional Chinese Medicine values it for cooling, detoxifying, and supporting digestion, making it beneficial for heat-related conditions, diabetes, and skin issues. Its popularity extends beyond Vietnam, with exports to China, Thailand, and India.
Cao Bang’s black jelly products are now available in supermarkets, specialty stores, cafes, and restaurants nationwide.
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