Dandelion and Honeysuckle Congee

Why people make this congee

Nourilo once stood at a bus stop near the park and noticed soft white tufts drifting past — dandelion seeds floating on the wind. It got him thinking: tough, hardy plants like dandelion and honeysuckle survive almost anywhere, rarely fall to pests, and in the herbal tradition they are valued for clearing heat and easing inflammation. When you are prone to recurring sore throats, gum trouble or other “hot” inflammatory niggles, a simple bowl of this congee now and then is a gentle way to support the body.

Method

1. Rinse the dandelion root and honeysuckle. Simmer in 1.5–1.8 L of water for 15 minutes, then strain and keep the liquid.
2. Rinse the rice. Cook it in the dandelion-honeysuckle liquid until it becomes a smooth, moderately thick congee. Serve.

Nourilo’s Tips

The photo shows dandelion root, but dandelion leaf works just as well. This congee is light and fragrant, suitable for young and old — but those with a cold, weak stomach, and pregnant women, should not take it.