A healthcare edible wild herb rice cake is disclosed. The rice cake is prepared from, by weight, 40-60 parts of glutinous rice flour, 4-6 parts of mint leaves, 5-15 parts of dioscorea kamoonensis kunth, 5-15 parts of Indian kalimeris, 5-15 parts of dandelion, 5-15 parts of artemisia lavandulaefolia DC., 0.5-2 parts of milk powder, 0.5-2 parts of physalis peruviana L., 0.5-2 parts of bunge pricklyash leaves, 0.5-2 parts of onion, 0.01-0.5 part of selenium rich yeast, 0.01-0.5 part of curcumin, 0.01-0.5 part of solomonseal rhizome polysaccharides, 0.01-0.5 part of a peptide sweetener, 0.01-0.5 part of a biological active peptide, 0.01-0.5 part of active calcium and 0.01-0.5 part of tea polyphenols. The tea polyphenols, the active calcium, the biological active peptide and other functional factors are introduced into the modern food biological technique, and therefore biological activity or stability of added compounds and durable releasing of fragrance are ensured by utilizing a biological technique means and a nanometer technique, easy chewing is achieved, durability of the functional factors is achieved at the same time, absorption and utilization of calcium by human bodies are promoted, original nutrients are not destroyed and the production cost is reduced.