Artemisia selengensis contains a variety of amino acids, so Artemisia selengensis has the functions of moistening lung and nourishing liver, stabilizing mood and preventing memory loss. Moreover, Artemisia selengensis also contains crude fiber to help intestinal peristalsis, which can promote our defecation, thus achieving the purpose of facilitating defecation. Chrysanthemum is rich in vitamins, carotene and so on. Chrysanthemum morifolium smells fragrant, and can relieve phlegm and cough. Chrysanthemum morifolium contains protein and a lot of mineral salts such as sodium and potassium, which can regulate the metabolism of water and liquid in the body and eliminate edema. Chrysanthemum also contains a volatile essential oil and choline, which has the functions of lowering blood pressure and strengthening brain.
Chrysanthemum morifolium is the stem and leaf of Chrysanthemum morifolium in Compositae. Also known as Artemisia argyi, Chrysanthemum morifolium, Artemisia selengensis, Artemisia selengensis (goose dish) and Artemisia selengensis (5 pieces), chrysanthemum is an annual or biennial herb. The roots, stems, leaves and flowers of Artemisia selengensis can be used as medicine, which has the effects of clearing blood, nourishing heart, lowering blood pressure, moistening lung and resolving phlegm. Chrysanthemum morifolium has a special fragrance, and its seedlings or tender stems and leaves are used for raw frying, cold salad and soup making. Chrysanthemums are used as flower beds in Europe. Chrysanthemum is a shallow-rooted vegetable, and its roots are distributed in the green layer of soil. The stem is round, green and smells of Artemisia. Leaves are long, wavy or deeply lobed, and thick. The head is yellow and achene is brown. Botanically, the seeds used for cultivation are called achenes, which are angular and have an average 1000-grain weight of1.85g. Chrysanthemum morifolium likes cold and cold, and is not resistant to high temperature. The optimum growth temperature is about 20℃, the growth is slow below 65438 02℃ and poor above 29℃. Artemisia selengensis doesn't have strict requirements for light, and generally weak light is better. It is a vegetable with long sunshine time. Under the condition of long sunshine, vegetative growth can not be fully developed, and will soon enter reproductive growth, blossom and bear seeds. Therefore, cultivation should be arranged in spring and autumn with short sunshine. The requirements for fertilizer and water are not strict, but it is best 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.
food therapy
1. Fresh Saussurea involucrata 100g, decocted in water to remove residues, dissolved in a proper amount of rock sugar, and taken after drinking to treat expectoration [2].
2. Wash, chop, mash and take with a cup of warm water twice a day to treat hypertension and dizziness.
3. Fresh chrysanthemum chrysanthemum seedlings per plant100-150g, decocted in water twice a day, used to treat upset, dizziness and restless sleep.
Clearing blood and nourishing heart, moistening lung and resolving phlegm.
Medicinal value
[Hypertensive vertigo]
Wash a handful of fresh chrysanthemums, cut them into sections, mash them to get juice, and take a cup of warm water twice a day.
[Hot cough with thick phlegm]
90 grams of fresh Artemisia annua, decocted in water to remove residue, dissolved in rock sugar, and taken twice.
[fidgety due to heat and dizziness, restless sleep]
Boil 60-90g of fresh chrysanthemum and 60g of fresh chrysanthemum (tender seedling) and take it twice a day.
eat
menu
(1) stir-fry
Preparation materials of fried Chrysanthemum morifolium: main ingredients: 400g of Chrysanthemum morifolium;
Fried chrysanthemum
Seasoning: vegetable oil 40g, salt 2g, sugar 5g, monosodium glutamate 0g 1g, sesame oil 5g.
The frying method of chrysanthemum;
1. Select fresh and tender chrysanthemum, remove roots and impurities, wash and drain water;
2. Heat a wok over a large fire, stir fry quickly until the color turns dark green. When the dish becomes soft, add sugar and monosodium glutamate, stir fry evenly, then take it out of the pan, pour sesame oil on it and eat it while it is hot. Characteristics of fried Artemisia selengensis. It is green and bright, fresh and fragrant.
(2) Stir-fried chrysanthemum with minced meat
Raw materials: fresh chrysanthemum, lean meat, cooking wine, ginger, garlic, salt and soy sauce.
1, Chrysanthemum morifolium was slightly scalded with water; Dice the meat for later use.
2. Pour the hot oil into the diced meat and stir-fry until it turns white. Add cooking wine, soy sauce and ginger, stir-fry and change color. Pour in Chrysanthemum morifolium, add salt and stir well.
3. Add garlic cloves while they are hot, turn off the fire, cover the pot, stew for half a minute, and serve.
(3) porridge
Efficacy: it can treat insomnia and hypertension and has expectorant effect; Taste: fragrant;
Preparation materials of boiled chrysanthemum porridge: main ingredients: japonica rice 100g, chrysanthemum 200g seasoning: rock sugar 100g.
Steps for making chrysanthemum porridge:
1. First, wash and chop the chrysanthemum;
2. Wash the japonica rice, put it in a pot, and add water1000 ml;
3. Put it on the fire to boil, add wormwood and rock sugar, and cook it into porridge.
(4) Mixed chrysanthemums
material
Ingredients: 500 grams of chrysanthemum. 5 grams of auxiliary red pepper. 5g of seasoning salt, 5g of monosodium glutamate, 0g of apple vinegar10g, 5g of sugar, 5g of sesame oil and 0g of vinegar10g.
working methods
1. Wash Artemisia selengensis, remove leaves and stems, and shred red pepper for later use.
2. Mix refined salt, monosodium glutamate, apple vinegar, sugar, sesame oil and vinegar into sauce for later use.
3. Put the chrysanthemum in a pot, add the sauce and shredded red pepper, and mix well to serve.