Dendrobium, a member of the Orchidaceae family, is also known as “Immortal Orchid,” “Everlasting Herb,” “Purple Orchid,” and “Hanging Orchid.” Notable species include Dendrobium nobile Lindl., D. huoshanense C.Z. Tang & S.J. Cheng, D. chrysotoxum Lindl., and D. fimbriatum Hook., all of which are listed in the Pharmacopoeia of the People’s Republic of China. There are records of over 30 species of Dendrobium with edible uses. Known as the “First of the Nine Immortal Herbs” and “Gold of the Herb World.” Dendrobium is a perennial herb with roots that are used medicinally. It is primarily distributed in southern Anhui, Taiwan, southern Hubei, Hong Kong, Hainan, western to northeastern Guangxi, southern Sichuan, southwestern to northern Guizhou, southeastern to northwestern Yunnan, and southeastern Tibet regions. After drying, the root is firm and easily broken, with a smooth, gray-white to gray-green cross-section. It has a mild aroma, slightly bitter taste, and is used to promote stomach health, and clear heat.