Smilax china

Japanese Name: Smilax china (Family: Smilacaceae)

Smilax china has long been used as both food and medicine. In spring, its leaves are used to wrap dumplings, enhancing their aroma and flavor. The young shoots can be eaten together with dumplings, while the ripe fruits in autumn can be enjoyed fresh. Additionally, it is used as a decorative flower and is also well-suited for making fruit liqueur.

Smilax China Fruit Liqueur

Ingredients:

Smilax china berries … 500–600g
Lemon … 5 pieces (sliced)
Sugar … 200g
White liquor … 1.8L

Instructions:

Wash the Smilax china berries thoroughly and wipe off excess moisture.
Peel the lemons and slice them.
Place the berries, lemon slices, and sugar into a sterilized storage jar, then pour in the white liquor.
Store in a cool, dark place for about 2 months to develop a rich and flavorful fruit liqueur.

Traditional Uses

Use of Leaves

During wartime, the leaves were steamed and rolled as a substitute for tobacco.

Medicinal Applications

Roots: Harvested in autumn, washed, finely chopped, and sun-dried. When decocted, it is said to be beneficial for nocturnal enuresis (bedwetting) and diabetes.
Leaves & Stems: Dried in the shade and decocted to help with early symptoms of colds.
Berries: Sun-dried berries, when decocted, have been traditionally used as a remedy for whooping cough.
Charred Berries: Ground into powder and mixed with sesame oil, they are applied to swollen areas for relief.

Smilax china has been widely utilized not only as food but also in traditional folk medicine, and its diverse applications continue to be valuable today.