Chrysanthemum morifolium was called "emperor's dish" in ancient times, and it was once loved by emperors and princes. Here is what I recommend for you, I hope you will be interested.

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This vegetable is very common in the vegetable market, but few people eat it every day. However, in ancient times, this vegetable was regarded as a court delicacy, also known as "emperor's dish". Chrysanthemum morifolium was favored by emperors and princes in ancient times, so "cooking chrysanthemum morifolium soup", "roasting chrysanthemum morifolium fish", "mixing chrysanthemum morifolium" and "burning chrysanthemum morifolium" were all popular dishes at that time.

this vegetable is very common in the vegetable market, but few people eat it every day. However, in ancient times, this vegetable was regarded as a court delicacy, also known as "emperor's dish". Yes, it is chrysanthemum.

As a native vegetable in China, Chrysanthemum morifolium was born in September of the lunar calendar when the autumn wind was bleak and everything was dying, and it struggled to grow in the wind and frost sword. Li Shizhen said in Compendium of Materia Medica that it "has tender stems and leaves with slight wormwood smell, hence its name" Chrysanthemum morifolium ",with dark yellow flowers and a shape like A Man Called Autumn Flower. However, in fact, the name and earliest record of Artemisia selengensis goes back to the Tang Dynasty. Sun Simiao, the drug king, classified Artemisia selengensis as a vegetable in his book Qian Jin Fang, and described it as "pungent in taste, flat in nature and non-toxic. Peace of mind, nourishing the spleen and stomach, and eliminating phlegm. " This shows that the ancients have realized the dietotherapy function of chrysanthemum morifolium. Modern scientific research tells us more directly that Chrysanthemum morifolium is also rich in vitamins, carotene and various amino acids, which can nourish the heart and soothe the nerves, lower blood pressure and nourish the brain, clear blood and eliminate phlegm, moisten the lungs and nourish the liver, stabilize the mood and prevent memory loss.

Chrysanthemum morifolium's unique personality and character, as well as its rich connotation, have won the love of scholars throughout the ages. In the Song Dynasty, the "Artemisia scoparia" in Lu You's "Cut Artemisia scoparia in a small garden for five acres, and you will feel that human traces can escape" and the "Artemisia annua" in Su Shi's "Feeling the chill of the east wind gradually, and trying the spring dish with Artemisia annua" all refer to Artemisia annua. The former is used to pin his thoughts of seclusion condensed by his full of worries and indignation, while the latter uses things to chant ambition and pin his feelings of homesickness. Different from the ancient people's sad thoughts, people today regard Artemisia selengensis as a symbol of love. This is not only because the pronunciation of Artemisia selengensis is similar to "tonghao", but also because of its daughter posture in the process of cooking and eating, which makes people think.

Chrysanthemum morifolium was loved by emperors and generals in ancient times, so "cooking chrysanthemum morifolium soup", "roasting chrysanthemum morifolium fish", "mixing chrysanthemum morifolium" and "burning chrysanthemum morifolium" were all popular dishes at that time. However, with the changes of the times, it is hard to find traces in today's recipes. Nowadays, Chrysanthemum morifolium is often served at the table of ordinary people with simple and simple cooking methods, and the main way is stir-frying or cold salad. In the cold winter, the best way to eat chrysanthemum morifolium is to rinse the hot pot-it not only warms the stomach, but also increases the delicacy of the soup base and has a unique flavor. In the fish ball soup that Chaoshan people often drink, there are also some Artemisia selengensis, the purpose of which is to make the soup more fragrant. In Taiwan Province, there is also a popular way to eat glutinous rice balls-add Artemisia selengensis to the glutinous rice balls and cook them together. After some water melting, the glutinous rice balls give off the special fragrance of Artemisia selengensis, which matches with the sweet and greasy taste and becomes an excellent food.

introduction of Artemisia selengensis:

Artemisia selengensis L. * * * also known as Artemisia selengensis, Artemisia selengensis, Artemisia selengensis, chrysanthemum, Artemisia selengensis, Artemisia selengensis, Artemisia selengensis, Artemisia selengensis, and Paulownia selengensis * * * in Fujian and other places. Achene ribs, two or three feet high, are edible when the stems and leaves are tender, and can also be used as medicine.

In ancient China, Chrysanthemum morifolium was a court delicacy, so it was also called Emperor's Cuisine. Chrysanthemum morifolium Ramat has the fragrance of Artemisia and the sweetness of chrysanthemum. According to the ancient medicine book of China, Artemisia selengensis is sweet, pungent, flat and non-toxic, and it has the effects of "calming the mind, nourishing the spleen and stomach, eliminating phlegm and benefiting the stomach". Ornamental cultivation in gardens all over China. Hebei, Shandong, Shijiazhuang, Hebei and other places are wild.

chrysanthemum morifolium is the stem and leaf of chrysanthemum morifolium in Compositae. Also known as Artemisia scoparia, Chrysanthemum morifolium, Artemisia annua, Artemisia annua, Yicai * * * Goose * *, Artemisia argyi, Chrysanthemum is an annual or biennial herb. The roots, stems, leaves and flowers of Artemisia selengensis can be used as medicinal materials, which have the effects of clearing blood, nourishing heart, lowering blood pressure, moistening lung and clearing phlegm. Chrysanthemum morifolium has a special fragrance, and its seedlings or tender stems and leaves are used for raw frying, cold salad and soup. Chrysanthemum morifolium is used as a flower bed in Europe. Chrysanthemum morifolium is a shallow-rooted vegetable, and its roots are distributed in the green layer of soil. The stems are round, green and have the smell of Artemisia. The leaves are long, the edges are wavy or deeply parted, and the mesophyll is thick. Head with yellow flowers, achene and brown. The seeds used in cultivation, called achenes in botany, are angular and have an average 1-grain weight of 1.85g g. Chrysanthemum morifolium likes to be cold and cold, and is not resistant to high temperature. The optimum growth temperature is about 2℃, and it grows slowly below 12℃, and it grows poorly above 29℃. Artemisia selengensis doesn't have strict requirements on light, and generally weak light is better. It is a vegetable with long sunshine. Under the condition of long sunshine, the vegetative growth can not be fully developed, and it will soon enter reproductive growth and blossom and bear seeds. Therefore, the cultivation should be arranged in the spring and autumn season with short sunshine. The requirements for fertilizer and water are not strict, but it is better not to accumulate water. According to the size of leaves, the varieties of chrysanthemum morifolium can be divided into two categories: chrysanthemum morifolium and chrysanthemum morifolium.

Artemisia selengensis is also called Artemisia selengensis and Artemisia selengensis. Because its flowers are very similar to wild chrysanthemum, it is also called chrysanthemum. The stems and leaves of Artemisia selengensis can be eaten together, which is praised as the clear air of Artemisia selengensis, the sweet fragrance of chrysanthemum, the freshness, the tenderness and the crispness. Generally, there are all kinds of nutrients, especially the carotene content exceeds that of ordinary vegetables, which is 1.5~3 times that of cucumber and eggplant.

According to the leaf size, the varieties of Chrysanthemum morifolium can be divided into two types: Chrysanthemum morifolium and Chrysanthemum morifolium:

1. Chrysanthemum morifolium, also known as Chrysanthemum morifolium or Chrysanthemum morifolium, has wide leaves, few notches and shallow leaves, thick leaves, short and thick shoots, less fiber, good quality and good quality.

2. Chrysanthemum morifolium, also known as Chrysanthemum morifolium or Chrysanthemum morifolium, has narrow leaves, deep notches, thin leaves, strong fragrance, thin shoots and fast growth. Poor quality, low yield, cold tolerance, early maturity and less cultivation.