Chrysanthemum, commonly known as Artemisia scoparia and chrysanthemum morifolium, is an annual or biennial herb in Compositae. "Compendium of Materia Medica" records: "Sowing in September, feeding in winter and the following spring, the stems and leaves are fat and tender, slightly smelling of Artemisia, so it is called chrysanthemum, and the flowers are dark yellow and resemble people, so it is called autumn flowers." Chrysanthemum morifolium is called "Chrysanthemum morifolium", "Chrysanthemum morifolium" and "Spring Chrysanthemum" in some places because of its taste and flower shape. Moreover, after picking the upper tender leaves, new buds will grow in the axils of the lower leaves, which can be picked at any time in spring, summer and autumn, so they are also called "endless dishes" by the people.

Chrysanthemum morifolium originated in China, and its varieties are big leaves, small leaves and mosaic. Large-leaved species, also known as Sichuan species, have large and thick leaves, few and shallow teeth, strong fragrance and high yield, and are mainly produced in Sichuan, Zhejiang and Guangxi. The leaflets are small and wide. Mosaic species are also called fine-leaved species and common species, with slender leaves, deep teeth and wide distribution. Lu You (1125 ~1210), a poet in the Southern Song Dynasty, likes not only eating chrysanthemums, but also planting and picking chrysanthemums. In his poem "Poem of the First Return", he said: "When you cut Artemisia in a five-acre garden, you will feel that no one can escape." He regards picking chrysanthemums as a fairyland on earth.

Artemisia selengensis Because it contains volatile oil similar to chrysanthemum fragrance, it has appetizing effect, so it is not only a "frequent visitor" on the table of the people, but also a famous dish in some famous shops and restaurants. For example, Peng Hao meatball soup in Beijing Hotel is listed as one of the famous dishes in Beijing Hotel.

We mainly eat the tender stems and leaves of chrysanthemum, so the better cooking method is to make soup and cold salad. In addition, steamed or stir-fried meat dishes have a unique flavor.

Artemisia selengensis High nutritional value, containing carbohydrates and protein. Especially, every 65,438+000 g of young leaves contains 25mg of vitamin and 65mg of calcium, which is among the best among green leafy vegetables.

In addition, because it contains adenosine, choline and other substances, it has certain medicinal value. Sun Simiao (58 1 ~ 682), the earliest medical scientist who recorded Artemisia selengensis, said in Qian Jin Fang Zhi that eating Artemisia selengensis can "calm the mind, nourish the spleen and stomach, reduce phlegm and drink, and benefit the stomach". In the Materia Medica with Matches edited by Yan Xiting, Shi Lianning and Hong Ji 'an in Qing Dynasty (written in 176 1), Artemisia selengensis "benefits the stomach, promotes blood circulation and eliminates the odor in the diaphragm". However, "materia medica meets the original" says, "Artemisia selengensis is turbid in gas, which can help fire, while Yu Xiyan's eating too much makes people angry." Therefore, it is not advisable to eat too much at a time.

Modern clinical medical experiments have proved that chrysanthemum can treat chronic gastrointestinal diseases and habitual constipation. Ye Juquan's "Convenient Prescription for Eating Chinese Medicine" contains three folk convenient prescriptions: ① for treating hypertension, dizziness and brain swelling, take it orally with fresh chrysanthemum juice, one cup each time, twice a day; (2) To treat cough due to heat, use fresh chrysanthemum 150g, decoct with water to remove residue, add a little rock sugar, and take it twice; (3) For the treatment of upset, dizziness and restless sleep, use fresh Artemisia selengensis and chrysanthemum brain (tender seedling)100g, and make soup twice a day. In addition,100g of Artemisia selengensis, 200g of japonica rice and 50g of rock sugar can cure dizziness, memory loss, constipation and dysuria caused by disharmony between spleen and stomach, dyspepsia and phlegm and blood stasis.