As the saying goes, "Chenopodium album in January, Artemisia annua in February and firewood in March", Artemisia annua is a kind of wild vegetable that is often eaten in spring. Its tender stems are fragrant and smooth, and can be used as staple food or ingredients, cooked food or cold salad, with good color and taste. A year can be used for many years, especially in spring and autumn, and can be supplied in batches. Therefore, with the change of people's diet, the artificially cultivated Artemisia selengensis approached the homes of ordinary people and entered high-end hotels and restaurants.
Characteristics of Artemisia selengensis
The tender stems, reed buds and underground succulent stems of Artemisia selengensis are edible. The tender stems of Artemisia selengensis are dark green or light green, as thick as bean sprouts. Can be picked into segments, with a particularly strong smell, more fragrant than celery. Artemisia selengensis is wild, but now it is technologically advanced and can be cultivated as an annual vegetable. There are few pests and diseases in its growing period, and basically no pesticides are applied.
The tender stems of Artemisia selengensis are fragrant and smooth, and can be used as staple food or ingredients, cooked food or cold salad, with good color and taste. Planting in one year can be used for many years, especially in spring and autumn, and it can be supplied in batches. Therefore, with the change of people's diet, the artificially cultivated Artemisia selengensis has approached the homes of ordinary people and entered high-end hotels and restaurants.
The above contents refer to Baidu Encyclopedia-Folium Artemisiae Argyi.