Artemisia selengensis tastes fragrant, with the clarity of Artemisia selengensis and the sweetness of chrysanthemum. Sweet, pungent and flat in nature, it has the effects of calming the heart, nourishing the spleen and stomach, resolving phlegm and benefiting the stomach.

There are several methods that are both nutritious and simple.

First, steam chrysanthemums.

Prepare Artemisia selengensis and proper amount of flour and corn flour.

Wash the chrysanthemum, cut it into large pieces and dry it. Mix the flour evenly and air-dry the chrysanthemums to ensure that each group of chrysanthemums is evenly soaked in the flour. Put a proper amount of water in the pot and cook until the water boils. Put the semi-dry wet cage cloth on the cage drawer and add the mixed chrysanthemums. Steam on high fire for 5 to 6 minutes. Mix garlic paste, oyster sauce, soy sauce, salt and sesame oil into juice and mix well when eating.

Sauté ed chrysanthemum with garlic.

Prepare a handful of chrysanthemums and a proper amount of garlic.

Stir-fry garlic in hot oil, pour chrysanthemum, stir-fry over high heat and season with salt.

Third, cold chrysanthemums.

Prepare chrysanthemum morifolium, salt, chicken essence, soy sauce, balsamic vinegar, sesame oil, garlic paste, red pepper, sugar and olive oil.

Boil boiling water in a large pot, add chrysanthemum morifolium for ten seconds, remove and drain, then turn off the heat. Put the non-stick pan on the stove, turn on the low heat, add olive oil, stir-fry chopped green onion, shredded red pepper, shredded ginger and minced garlic, and turn off the heat. Add the prepared spices in turn and pour the juice on the scalded and cut chrysanthemums.