Tender stems and leaves can be fried in cold sauce. Rootstocks can be pickled. It grows in areas from 800 meters to 3000 meters above sea level, and often grows in wet sparse forests, hillsides, roadsides and wasteland.

Artemisia selengensis leaves contain volatile essential oil, which has a strong smell and a good appetizing effect. Very suitable for people with loss of appetite.

Native to Asia, distributed in Japan, Korea and eastern Siberia, Russia. Wild beaches, slopes, banks, ditches and fields in Northeast China, North China, Central South China and Yunnan. Early spring is the season when Artemisia selengensis is abundant. So it is the same species as Artemisia selengensis.

Extended data:

Pulverizing: Soak the leaves in salt water, wash them, chop them up, pour them into boiling water and boil them to make powder. The prepared powder can be added into flour to make cakes, jiaozi and other foods, so that it has a faint fragrance and can supplement nutrition.

Cold salad: After the wormwood leaves are cooked with boiling water, add salt, Chili oil, sesame paste, sugar, vinegar and other seasonings and mix well. The specific seasoning can be according to your own taste.

Cake making: soak Folium Artemisiae Argyi in salt water, chop it up, add eggs, flour, salt and water, mix well, heat the pan with oil, and spread the omelet.