1, reed leaves
Reed leaves are the earliest recorded leaves used to wrap zongzi. In the north, reed leaves can be said to be responsible for making zongzi.
2. Ruoye
Ruo leaves have the fragrance of bamboo, and the leaves are wide and elastic. Generally, one or two pieces are used to wrap zongzi, so that the wrapped zongzi can be kept for 3-5 days at room temperature, which is very popular around the Dragon Boat Festival.
3. Corn leaves
Corn leaves can also be used to wrap zongzi, because the texture is flexible and the leaves are wide, and the wrapped zongzi has the smell of corn after cooking, which is very convenient.
4. Bamboo shoot shell
Zongzi wrapped in bamboo shell has natural bamboo fragrance and is deeply loved by people. In addition, bamboo shells can be reused. After eating zongzi, the bamboo shell can be cleaned and used when you want to eat it, or wait until next year's Dragon Boat Festival.
5. Eupatorium odoratum
The flying grass used to wrap zongzi is mainly popular in Yunnan, and locals like to call it Babaye, which can be seen in many large vegetable markets in Yunnan.