Chrysanthemum morifolium is a common name of chrysanthemum morifolium, which is a common weed in rural fields and is also common in people's food baskets every spring.
Another use of Artemisia ordosica is that it can be used as Chinese herbal medicine. The name of this Chinese herbal medicine is "Chen Yin". But Artemisia capillaris is not just Artemisia capillaris!
Artemisia capillaris and Artemisia scoparia are common weeds in Compositae.
The collection of Herba Artemisiae Scopariae depends on the purpose, whether it is used as wild vegetables or Chinese herbal medicines, and different situations should be treated differently.
Every spring, during the period of "the grass looks close but there is nothing", the Artemisia selengensis (Artemisia selengensis) in the rural fields will begin to show its head slowly. It's easy to recognize, and its leaves will be covered with a layer of grayish yellow or brownish yellow hair on both sides. At first glance, it looks white and fluffy.
Artemisia argyi is rich in nutrition, which can be used as Chinese herbal medicine, clearing away heat and promoting diuresis, and has strong health care function. Nowadays, most people pay great attention to health preservation, so they will like this wild vegetable.
As a wild vegetable, Artemisia scoparia seedlings have a long history in China.
The most common way to eat in my hometown is to wrap it up and steam it, and then mix it with garlic. Here, it is wrapped in batter and fried to eat. The tender Artemisia annua is particularly crisp when fried.
Therefore, Artemisia ordosica is generally picked at a young age and tastes fresh and tender. When you grow up, it naturally tastes bad.
Chrysanthemum morifolium not only can be eaten, but also can be dried and used as medicine, which has obvious effects on treating damp-heat jaundice and protecting liver. As a traditional Chinese medicine, its picking time is controversial.
There is a saying that it is harvested in early March and spring, "Artemisia in March and Artemisia in April, firewood in May and June". This rural proverb fully explains its picking time. Generally, seedlings are the main materials, and the medicinal materials are soft in texture, grayish green and rich in aroma.
However, with the development of science and technology, it was found that the effective components of Artemisia capillaris increased with the maturity of plants.
The main components of Artemisia capillaris are Artemisia capillaris volatile oil, Artemisia coumarin, etc. It was found that these functional components in Artemisia plants were generally higher in June-65438+10.
Therefore, Artemisia annua, as a Chinese herbal medicine, can be picked in early spring or summer and autumn.
When it comes to Artemisia selengensis, we have to talk about Artemisia selengensis.
Because Artemisia capillaris is only one kind of traditional Chinese medicine, the other is also used as Artemisia capillaris, which is the aerial part of Artemisia capillaris, a compositae plant, and is also called Artemisia capillaris in rural areas.
The seedlings of Artemisia scoparia are very similar to Artemisia scoparia. The leaves of Artemisia capillaris near the ground are generally rosette-shaped, and the upper part of the plant has branches. Artemisia scoparia has branches in the lower part of plants.
It is not easy to distinguish the two. A large part of Artemisia scoparia, a traditional Chinese medicine picked in March, is the root leaves of Artemisia scoparia.
Artemisia selengensis is rich in vitamin B and vitamin C, as well as amino acids and various trace elements, which has a strong health care function. Eating more in spring has a certain disease prevention effect.
Spring revives everything, especially friends who like to eat Artemisia annua, because Artemisia annua can only be eaten once a year. Because Artemisia annua has medicinal value, you should not eat more when eating, but eat it in moderation according to your own situation.
In fact, the harvesting time of Artemisia annua is very similar to dandelion. It is most suitable to pick and eat it in mid-March or as a medicinal material, because this is the best time for Artemisia annua to contain nutritional value, so it is the best time for harvesting.
There are many different names for mugwort. For example, we call it "White Grass" here and "Hao Mimi" in some places, but no matter what the name is, the value is the same.
The medicinal value of Artemisia annua is mainly reflected in the efficacy of clearing away heat and toxic materials and beauty beauty, so as long as it comes to spring, many people will dig this plant.
At the same time, Artemisia ordosica can also be used for cooking, especially by steaming Artemisia ordosica, mixing it with noodles and adding a few peppers. It tastes really good, and it feels better than dandelion.
It can be said that Artemisia scoparia is particularly adaptable and can grow anywhere, but Artemisia scoparia likes to grow in fields and rivers, as well as in front of houses and houses in villages and wasteland.
So, if you dig Artemisia annua, you must go to these places. In addition, you must pay attention to the fact that it is the season to spray pesticides on wheat in rural areas, so for the sake of safety, try to dig in the Woods or by the river.
In addition, the collected Artemisia annua is not as easy to clean as dandelion, so we should remove all the leaves of Artemisia annua and rinse them with running water.
Artemisia selengensis is a kind of plant that can be used for cooking and medicine. Although the food is good, you can't eat more.
Artemisia annua is also called Artemisia capillaris, and its coordinates are Laiwu, Shandong. There is an old saying here that "wormwood is wormwood in March and wormwood in April, and wormwood is used as firewood in May." Generally, after the second day of the second lunar month, I pick them on the sunny slope. By February and April of the lunar calendar, I will be too old. I eat corn flour steamed with wormwood.
The main components of Artemisia capillaris are B- limonene, Artemisiae Scoparine, Artemisiae Scopariae primary color ketone, Artemisiae Scopariae ketene and so on. It is slightly cold in nature, bitter and pungent in taste, and has the functions of clearing away damp heat and relieving jaundice and gangrene. Long-term drinking can protect the liver and gallbladder and directly hinder the proliferation of tumor cells in the liver and gallbladder system.
In Taian, Shandong, we usually pick, wash, dry and soak in water with Yuanling jujube (produced in Shandong) around Tomb-Sweeping Day! Can prevent hepatitis virus! Jujube should also be processed: iron pan cleaning, warm fire drying, jujube flavor overflow can be.
Interested friends can try it. It tastes good and has a good effect.
Artemisia argyi is a plant with literary value, medicinal value and edible value. As early as the pre-Qin period, people had a deep understanding of Artemisia, which was called Artemisia or Artemisia at that time. In the Book of Songs, there is a romantic poem that reads: "Spring comes late, and flowers and trees help. Cang Geng Hehe, pick Qi Qi. "
This means that spring comes late, but plants and trees are flourishing. When the grass grows and the warbler flies, a lot of Artemisia is picked. It can be seen that the ancients liked to harvest Artemisia in spring. "Records of Famous Doctors" records that "(Artemisia annua) is nontoxic, born in Zhongshan and harvested in February". When is Artemisia capillaris collected and when is the best effect? You can refer to the story of "Hua Tuo tried Artemisia".
According to legend, there was a jaundice patient in the Eastern Han Dynasty, and Hua Tuo had no good solution at that time. After half a year, he recovered, and Hua Tuo went to ask him what medicine he had taken. The man described the morphological characteristics of plants, and Hua Tuo identified them as Artemisia. But when Huatuo gave it to other patients, the effect was not good. The man said that picking in March was the best. So Hua Tuo tried again, and it really worked. In the third year, Hua Tuo applied medicine to the roots, stems and leaves of Artemisia annua respectively, and concluded that the tender buds of Artemisia annua had the best efficacy in March.
The medicinal value of Artemisia annua was first recorded in Shennong Herbal Classic, which "treats five evils, cold and dampness, tonifies middle energizer and blackens hair". In the folk, Artemisia annua and flour are often made into "Artemisia annua tangyuan" to eat, which has the effect of clearing away heat and dampness.
The picking time of Artemisia annua is: Auricularia auricula in the first month, Artemisia annua in February, and firewood cutting in March. Artemisia annua collected in Japan is a traditional Chinese medicine, which is very precious; Artemisia is picked in February and can be steamed as a dish; It became a weed in March, and it was burned out.
Since teaching hepatitis B in the late 1980s, Artemisia ordosica is valuable here. As soon as spring comes, people empty it, collect it while growing, and put it at home.
Treat various diseases
Herba Artemisiae Scopariae, commonly known as Herba Artemisiae Scopariae, is harvested every spring and has good edible value and medicinal value. As the saying goes: March wormwood, April wormwood, May as firewood chopping ". The wormwood in March of the lunar calendar tastes a little bitter, but it has excellent efficacy. It has the effects of clearing away heat, promoting diuresis, promoting gallbladder function, detoxicating and diuresis, and has obvious effects on treating jaundice, oliguria, pruritus, infectious jaundice and hepatitis. In April, Artemisia capillaris lost its medicinal value and grew into Artemisia capillaris, which is the best time to eat; In May, the edible value and medicinal value of Herba Artemisiae Scopariae have been lost, so we can only "chop wood and burn it".
Artemisia ordosica is the whole grass of Artemisia ordosica in Compositae. Its main functions are heat distention cough, sore throat, damp-heat jaundice, dysentery, gonorrhea, rheumatalgia, vomiting blood, hemoptysis, traumatic bleeding, scabies and so on. The eating method is changeable, and it can be fried and steamed.