When eating, you should first remove the small leaves from the roots, then leave the tender stems and knead them into small pieces.

The tender stems, reed buds and underground succulent stems of Artemisia selengensis are edible. The tender stems of Artemisia selengensis are dark green or light green, as thick as bean sprouts. Can be picked into segments, with a particularly strong smell, more fragrant than celery.

Extended data:

According to the fifteenth volume of Compendium of Materia Medica, Artemisia selengensis is sweet and non-toxic. It is mainly used to treat five distending pathogens, spleen cold and dampness, tonify the middle energizer, invigorate qi, promote hair growth, and be light, alert and clear after long-term consumption, so as to prevent aging.

Chinese medicine believes that it has the functions of clearing heat, promoting diuresis and killing insects besides eating. Jiangxi province is rich, and there are also some lakes and grass beaches in northwest Hunan province, southwest Anhui province and southeast Hubei province.

Jiangxi people are good at cooking Artemisia selengensis Jiangxi Artemisia selengensis stir-fried bacon was selected as one of the "Top Ten Gancai" and became one of the famous dishes in China with its characteristics of "crisp, tender, refreshing, mellow and moist".

References:

Artemisia selengensis-Baidu Encyclopedia