2. Artemisia buds
Artemisia annua A. What are the edible methods of Artemisia annua
After blanching in boiling water, it can be stir-fried, boiled in soups, sauced, scrambled eggs, stewed, shabu-shabu, fried.
Characterized by a light and refreshing flavor. Artemisia sprouts choke shredded potatoes, is a typical specialty of artemisia sprouts dishes! Attachment: 1, artemisia sprouts dipping vegetables Raw materials: 250 grams of artemisia sprouts, green onions, garlic, green onions or green onions, cabbage, radish seedlings, cucumber strips, farmhouse sauce.
Method of production: blanch artemisia sprouts with boiling water, drain and plate, and then wash the above types of vegetables together with the plate, prepared a plate of farmhouse sauce, can be eaten. Characteristics: unique mountain flavor, refreshing entry, is the Heilongjiang people Mongolia, Dahaner and other ethnic minorities must eat a delicious wild food.
2, stir-fried artemisia sprouts Raw materials with artemisia sprouts 250 grams, green onions, salt, chicken essence, salad oil. Production method salad oil into the pot heating, put into the onion, artemisia buds stir fry, to be eight mature when adding refined salt, chicken essence, out of the pot can be.
Another artemisia buds can be stuffed dumplings, can also be respectively with river fish, pork ribs and other stewed food. Excellent flavor, are Hulunbeier farmhouse dishes often on a dish delicacies.
Second, what is Artemisia
The crown of the mountain wild vegetables - Artemisia Artemisia Artemisia alias Artemisia annua, Artemisia spinosa, Artemisia atrophica, Artemisia water artemisia, diet grass, buckwheat, is mainly distributed in Yunnan, Jiangxi, Jiangsu and Northeast.
Cold-resistant and heat-resistant, growing on mountain slopes, deserted beaches, riverside. Poetry" and "Compendium of Materia Medica" has been recorded, so it is a kind of medicine and food wild vegetables, not only delicious, but also can lower blood pressure, blood fat, liver and stomach, heat detoxification and anti-inflammatory, slimming and light body, hair, folk commonly used in the treatment of infectious hepatitis, high blood pressure, cancer and other diseases.
Artemisia annua has "the crown of mountain wild vegetables", "life-saving dish" "edible first herb" reputation. Artemisia can be eaten cold, fried bacon, fried dried beans, etc. Artemisia fried stinky dried beans is an ancient dish in Nanjing, the past the emperor ate the tribute dishes.
Today, fried bacon with tarragon has also become a famous dish in Shanghai. Artemisia market prospects, because the Nanjing people have started the national market, more than 50 large and medium-sized cities across the country can be seen in the vegetable market Artemisia net sales, the normal price of 3 two bags of 2.
5?5 yuan, that is, about 10 yuan per city catty. Willow Penny development potential can not be underestimated, its super high-yield cultivation potential of 10,000 kilograms mu, per mu can develop and produce 100 kilograms of tea (now the market price of 1,200 yuan kilograms), but also the development of beverages, wine and other products.
It is a state of ultra-high efficiency planting and development projects, even as a conventional vegetable, even if only 0.5 yuan per kilogram sold, it is also a mu output value of more than 10,000 yuan of planting a good project.
Penny cultivation is very easy, the whole country is suitable, almost no pests and diseases. 25?30 days to harvest once, more than 10 times throughout the year, the yield is very high, and can be balanced on the market, but also resistant to storage and transportation.
The wild cabbage Artemisia annua changed home planting Nanjing farmers to generate income of 1 billion. Plant shape and distribution: Artemisia buds, also known as Artemisia atrophica, is a perennial herbaceous plant in the family of Asteraceae.
Its tender stems and leaves are edible, refreshing and pleasant, tasty, mainly distributed in the north and south of the Daxinganling forest edge of the wetlands, riparian wetlands, marshes, willow under scrub and other places. People generally love to eat a nutritious flavor of wild vegetables.
Third, what people should not eat artemisia buds
Chronic enteritis should not eat artemisia buds, can cause severe diarrhea.
Artemisia alias Artemisia annua, Artemisia aquatica, Artemisia annua, etc., which has a detoxification effect, and puffer fish with cooking, can eliminate the poison of puffer fish. However, people with chronic enteritis should not eat artemisia sprouts, which can cause severe diarrhea.
Mainly distributed in the north and south of the Daxinganling, cold and heat resistance, growing in the riverbank wetlands, swamps, willow forest under scrub and other places. Wild collection is generally carried out in May to June, after picking the water blanch, remove the bitter taste can be fried, dipping sauce or do stuffing, do soup. Its root system is thick, strong sprouting tiller, drought resistance, can be used as windbreaks, sand-fixing auxiliary plants.
Extended information
Artemisia annua contains 3.7 grams of protein per 100 grams of fresh products, 0.7 grams of fat, 9 grams of carbohydrates, 2.1 grams of crude fiber, 4.4 milligrams of carotene, vitamin B20.3 milligrams, 1.3 milligrams of niacin, and vitamin C 23 milligrams.
Each 100 grams of dried contains potassium 1960 mg, calcium 950 mg, magnesium 260 mg, phosphorus 415 mg, sodium 38 mg, iron 13.9 mg, manganese 11.9 mg, zinc 2.6 mg, copper 1.7 mg.
Legend has it that the Daur people living in the Nenjiang River basin inadvertently discovered the edible Artemisia annua buds in a time of crisis and relied on it to get through the predicament.
The Chinese name for the buds of tarragon is "Kumul" in Daur language, so the habit of eating "Kumul" still exists in Daur families today, both wild and artificially cultivated. The basic method is to eat stew, you can put ribs.
Baidu Encyclopedia - Artemisia annua
Baidu Encyclopedia - Artemisia annua
Four, Artemisia annua buds can not eat
Can eat, but to eat properly, do not overdo it.
Although artemisia buds are wild vegetables, but the nutritional value is still relatively high, with heat, detoxification, spleen effect. The appearance of artemisia buds is similar to artemisia, more than artemisia green crisp, bitter flavor.
Artemisia alias Artemisia annua, Artemisia aquatica, Artemisia annua, etc., for the Asteraceae perennial herbaceous plants, its young stems and leaves can be eaten. Mainly distributed in the north and south of the Daxinganling, cold-resistant and heat-resistant, growing in the riverbank wetlands, swamps, willow scrub and other places.
The wild collection is generally carried out in May to June, after picking water blanch, remove the bitter flavor can be fried, dipped in sauce or stuffing, make soup. Artemisia buds have the effect of clearing fire.
If you have a yellow tongue, accompanied by bad breath and constipation, a big meal of tarragon buds, these symptoms will all disappear. Artemisia sprouts not only have food value, but also have medicinal value.
The taste of artemisia sprouts is a little bitter, but its role is great, using the body healthy. However, it is not advisable to eat too much.
V. What is the difference between Artemisia and Artemisia. Is not the same plant
Artemisia and Artemisia are different plants.
Artemisia annua
Artemisia annua, "Udalig Sharirzh" (Mongolian name), nine cattle grass, Artemisia reuteri, Artemisia spinosa, Artemisia atrophica, Artemisia aquatica, weight loss grass, buckwheat.
Asteraceae Artemisia
Morphological features
Perennial herb. The main root is obvious, the lateral root is a little more; the rhizome is slightly thick, 0.3-0.4 cm in diameter. Stem usually solitary, sparsely few, 50-120 cm tall, purple-brown, longitudinally ribbed, with upwardly obliquely spreading branches above the middle, branches 4-10 cm long; stem and branches covered with arachnoid thin hairs. Leaves sessile, undivided, entire or margin sparsely serrate or shallowly serrate or lacerate, dark green above, initially gray-white pubescent, glabrescent or nearly so, abaxially densely gray-white densely tomentose except for veins; basal leaves and lower stem leaves narrowly ovate or elliptic-ovate, sparsely broadly ovate, margins with a few y lacerate or serrate, leaves withering at anthesis
Artemisia annua
Asteraceae, Artemisia spp.
Synonyms: Artemisia herbacea, Artemisia granulata, Artemisia caryophyllata, Artemisia evila, Artemisia aromatica, Artemisia appendiculata, Artemisia nigra, Artemisia alba
Morphological features
Annual herbs; plants have a scent. It is also called Artemisia cowpea in some places. The main root is single, vertical, with few lateral roots. Stem solitary, 30-150 cm tall, much branched in the upper part, green when young, with longitudinal lines, slightly lignified in the lower part, slender, glabrous. Leaves green or light green on both surfaces, glabrous; basal leaves and lower stem leaves ternate-pinnate, long-petiolate, leaves withered at anthesis; middle leaves oblong, oblong-ovate, or elliptic, 5-15 cm long, 2-5.5 cm wide, bipinnate-pinnate, the first divided, with 4-6 lobes on each side. The lobes are oblong, cuneate at the base, each with multiple long triangular pectinate teeth or tiny, slightly linear-lanceolate lobules, acute at the apex, often with 1-3 denticles or no denticles on either side, the midaxis and the pinnae of the lobes often serrulate, the petiole is 0.5-1 cm long, with a small semiclasping stem at the base. There are small semi-clasping pseudostipules;
Six, Artemisia has what help to the human body
Artemisia alias Artemisia annua, Artemisia aquatica, Artemisia annua, etc., for the Asteraceae perennial herb, its young stems and leaves can be eaten. Wild collection is generally carried out in May to June, after picking water blanch, remove the bitter flavor can be fried, dipping sauce or do stuffing, make soup.
Nutritional value: Artemisia annua contains 3.7 grams of protein per 100 grams of fresh products, 0.7 grams of fat, 9 grams of carbohydrates, 2.1 grams of crude fiber, 4.4 milligrams of carotene, vitamin B20.3 milligrams of vitamin B20.3 milligrams of vitamin B20.3 milligrams of vitamin B20.3 milligrams of vitamin B20.3 milligrams of vitamin C23 milligrams of vitamin C23 milligrams. Each 100 grams of dried products contain potassium 1960 mg, calcium 950 mg, magnesium 260 mg, phosphorus 415 mg, sodium 38 mg, iron 13.9 mg, manganese 11.9 mg, zinc 2.6 mg, copper 1.7 mg. It has the therapeutic effect of breaking the blood and traveling silt, lowering the qi and opening the channels.
Seven, the roots of Artemisia can eat
Of course you can, Artemisia has a high nutritional value, Artemisia contains 3.7 grams of protein per 100 grams of fresh products. Fat 0.7 grams, 9 grams of carbohydrates, 2.1 grams of crude fiber, carotene 4.4 mg and vitamin B20.3 mg, etc., at the same time, there are many ways to eat artemisia. Spring harvested young stems and leaves can be stir-fried, stewed, cold, stuffed, made soup, especially to stewed fish is most delicious. Slightly older artemisia can be processed into salted or blanched dry dishes, but also pickled products can be processed into a variety of flavors of small dishes.
Artemisia annua, also known as Artemisia buds, Da language called "Bitter Mule", is one of the traditional dishes that the Daur people like to eat. Historically, when there was a natural disaster and food shortage, it was "Bitter Mule" that saved a nation of Daur people, and since then, "Bitter Mule" and the Daur people have formed an unbreakable bond and indissoluble feelings.
Eight, Artemisia vulgaris (Artemisia annua) is what
Artemisia lilliputianum Species Alias: Artemisia lilliputianum (Botanical Records of Inner Mongolia), "Udalig Sharirriri" (Mongolian name), Jiu Niu Grass (Japanese botanical illustrations), Artemisia lutea, Artemisia spinosa, Artemisia atractylodis, Artemisia aquatica, weight loss grass, buckthorn Chinese Name: Asteraceae Chinese name of genus: Asteraceae Chinese name of the family: Asteraceae Chinese name of the genus: Artemisia Overseas distribution: Mongolia, Korea, the Soviet Union (Siberia and the Far East) also have.
The type specimen was taken from Siberia, USSR. Morphological features: perennial herbs.
The main root is obvious, with slightly more lateral roots; the rhizome is slightly thicker, 0.3-0.4 cm in diameter. Stems usually solitary, sparsely few, 50-120 cm tall, purple-brown, longitudinally ribbed, with upwardly obliquely spreading branches above the middle, branches 4-10 cm long; stems and branches covered with arachnoid thin hairs.
Leaves sessile, undivided, entire or margin sparsely y or shallowly serrate or lacerate, dark green above, initially gray-white pubescent, glabrescent glabrous or nearly so, abaxially densely gray-white densely tomentose except for veins; basal leaves and lower stem leaves narrowly ovate or elliptic-ovate, sparsely broadly ovate, with a few y lacerate or serrate margins, leaves atrophied during anthesis; middle leaves long elliptic, elliptic-lanceolate or linear-lanceolate, 4-10 cm long. linear-lanceolate, 4-7 cm long, 1.5-2.5(-3) cm wide, apex acute, each lateral margin with l-3 y or shallowly cleft teeth or serrations, base cuneate, attenuate into a stipe, often with small pseudostipules or without pseudostipules; upper leaves small, elliptic or lanceolate, entire, sparsely with a few inconspicuous serrulations. Heads numerous, elliptic or oblong, (2.5 a) 3-4 mm in diam., shortly pedicellate or nearly sessile, inclined or erect, with small lanceolate bracteoles, arranged in dense spicate racemes above the middle of each branch and forming a narrow panicle in the upper part of the stem; involucral bracts 3-4-layered, imbricate arranged, outer involucral bracts slightly smaller, ovate, middle involucral bracts long ovate, abaxially sparsely gray-white arachnoid pilose, midribs green, margins broadly membranous, brown or reddish-brown, inner involucral bracts long ovate, semimembranous, abaxially subglabrous; 10-15 female flowers, corolla narrowly tubular, base slightly wider, gable bifidly toothed, styles long, protruding from outside of corolla, apex biforked, forked tips pointed; 20-30 bisexual flowers. Corolla tubular, gable externally reflexed, anthers lanceolate-linear, apex appendages pointed, long triangular, base mucronate, style as long as corolla, apex 2-forked, recurved after anthesis, forked end flabellate and with eyelashes.
Achenes obovate or oblong. Flowering and fruiting period August-October.
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What is Artemisia verticillata buds? What is the nutritional value of Artemisia verticillata buds
Artemisia verticillata buds are also known as Artemisia annua, Artemisia aquatica, or Artemisia annua, etc. It is a plant of the genus Artemisia.
It is a perennial herb belonging to the family of Asteraceae. The young stems and leaves of Artemisia annua are edible.
It is mainly distributed in the north and south of Daxinganling in China. Most of the collection in the field is carried out between May and June.
After harvesting can be blanched directly with water, remove the bitter taste can be fried, dipped in sauce or made into stuffing, etc. Artemisia annua contains 3.7 grams of protein per 100 grams of fresh products, 0.7 grams of fat, 9 grams of carbohydrates, 2.1 grams of crude fiber, 4.4 mg of carotene, vitamin B20.3 milligrams, niacin 1.3 milligrams, vitamin C23 milligrams. Each 100 grams of dry product contains potassium 1960 mg, calcium 950 mg, magnesium 260 mg, phosphorus 415 mg, sodium 38 mg, iron 13.9 mg, manganese 11.9 mg, zinc 2.6 mg, copper 1.7 mg.
It has the therapeutic effect of breaking the blood and traveling silt, lowering the qi and opening the channels.
Can you eat tarragon buds
Can eat, but should be appropriate to eat, do not overdo it.
Although the buds of artemisia is a wild vegetable, but the nutritional value is still relatively high, has the effect of clearing heat, detoxification, spleen. The appearance of artemisia buds is similar to artemisia, more than artemisia green crisp, bitter flavor.
Artemisia alias Artemisia annua, Artemisia aquatica, Artemisia annua, etc., for the Asteraceae perennial herbaceous plants, its young stems and leaves can be eaten. Mainly distributed in the north and south of Daxinganling, cold-resistant and heat-resistant, growing in the riverbank wetlands, swamps, willow scrub and other places.
The wild collection is generally carried out in May to June, after picking water blanch, remove the bitter flavor can be fried, dipping sauce or make stuffing, make soup. Artemisia buds have the effect of clearing fire.
If you have a yellow tongue, accompanied by bad breath and constipation, a big meal of tarragon buds, these symptoms will all disappear. Artemisia sprouts not only have food value, but also have medicinal value.
The taste of artemisia buds is a little bitter, but its role is great, using the body healthy. However, it should not be consumed too much.
What is the medicinal value of Artemisia sprouts? Is it good for the body to eat? How to eat, can be delicious?
Artemisia annua, Artemisia spinosa, Artemisia atrophica, Artemisia aquatica, diet grass, buckwheat, mainly distributed in Yunnan, Jiangxi, Jiangsu and Northeast. Cold-resistant and heat-resistant, grows in the mountain slopes, deserted beaches, riverside. "Poetry" and "Compendium of Materia Medica" has been recorded, so it is a kind of medicinal food and wild vegetables, not only beautiful and delicious, but also can lower blood pressure, lower blood fat, liver and stomach, heat detoxification and anti-inflammatory, slimming and light body, hair, folk commonly used in the treatment of infectious hepatitis, high blood pressure, cancer and other diseases. Artemisia has "the crown of the mountain wild vegetables", "life-saving dishes", "edible first herb" reputation. Artemisia can be eaten cold, fried bacon, fried dried beans, etc. Artemisia fried stinky dried beans is an ancient dish in Nanjing, the past emperor ate the tribute dishes. Today, fried bacon with tarragon has also become a famous dish in Shanghai.
◆Plant shape and distribution: Artemisia annua, also known as Artemisia vulgaris, is a perennial herb in the family of Asteraceae. Its young stems and leaves are edible, refreshing and pleasant, delicious, mainly distributed in the north and south of the Daxinganling forest edge wetlands, riparian wetlands, swamps, willow forest under scrub and other places. People generally love to eat a nutritious flavor of wild vegetables.
◆ Nutrition: per 100 grams of artemisia contains 87 grams of water, protein 3.6 grams, 1.5 grams of ash, 139 grams of carotene, thiamine 0.0075 milligrams, vitamin C49 milligrams, calcium 730 milligrams, 2.9 milligrams of iron, a variety of amino acids 259.54 milligrams.
◆ Efficacy: Artemisia capillaris buds "taste bitter, pungent, sex wet", "to break the blood stasis, down the qi through the collaterals" function, the main treatment of post-partum stasis of blood stagnation, abdominal distension and pain, and has the spleen, detoxification, summer function.
◆Methods of consumption: can be mixed with sauce, cold, scrambled eggs, stewed, shabu-shabu, crispy fried and so on. It is light, fragrant, green and flavorful.
How to eat Artemisia sprouts?
You are from the north, right? Fried practice: first blanch artemisia sprouts with boiling water, and then cool dry water. The oil boiled first pan fried a little minced meat, and then add a small amount of onion \ ginger, fried flavor (pay attention to the onion \ ginger do not fry burnt), under the artemisia buds continue to stir fry, and then add salt \ pepper surface \ a little soy sauce, and then stir fry for a while, add monosodium glutamate, out of the pan. Before leaving the pan drizzled with a little cooked oil. Cold practice: also blanch artemisia sprouts in boiling water, add salt \ chili oil \ vinegar \ sugar \ garlic (garlic into a garlic paste, with boiling oil on) \ MSG \ chicken, mix well. There is another way is to blanch artemisia sprouts in boiling water and then dip them in egg or diced meat fried sauce to eat. 1, artemisia sprouts dipped in pickles Raw materials: 250 grams of artemisia sprouts, green onions, garlic, bead onions or green onions, cabbage, radish seedlings, cucumber strips, farmhouse sauce.
Preparation: blanch artemisia sprouts with boiling water, drain and plate, and then wash the above types of vegetables together on the plate, prepared a plate of farmhouse sauce, can be eaten. Characteristics: unique mountain flavor, refreshing entry, is the Heilongjiang people Mongolia, Dahaner and other ethnic minorities must eat a delicious wild food.
2, stir-fried artemisia sprouts Ingredients: 250 grams of artemisia sprouts, green onions, salt, chicken essence, salad oil. Production method: salad oil into the pot heating, put into the onion, artemisia buds stir fry, to be eight mature when adding refined salt, chicken essence, out of the pot can be.
Another artemisia shoots can be made into dumplings, can also be respectively with river fish, pork ribs and other stewed food. The flavor is excellent, are often on the Heilongjiang farmhouse dishes on a dish delicacy.
The flavor of artemisia buds First, wash the artemisia buds, put into a pot of boiling water to scald through the fish, with cool water to cool standby. Add vegetable oil in the frying spoon, put the eggs into the hot scrambled, and then put the green onion cloves, soybean paste, monosodium glutamate, stir-fried into the egg sauce out of the garnish on the cooled artemisia sprouts and garnish into the plate can be.
Artemisia sprouts stewed pork ribs Artemisia sprouts, plus rice beans, put enough seasoning, plus pork ribs simmered and stewed together with good appetite ~ ~ ~.
Artemisia shoots how to grow a herbaceous plant string root generally grows in the northeast region in the spring river tide
Greenhouse Artemisia shoots artificial cultivation technology Reads: 52 Date: 2003-7-1 1 open field nursery 1.1 make up ground to do border Use of overwintering stubble or spring stubble vegetable plots, such as: winter spinach, kale, water radish and other stubble, in the previous work of the large number of basal fertilizer on the basis of every On the basis of a large amount of basal fertilizer in the previous crop, each 667 square meters now apply 1000 kg of organic fertilizer, deep tilling and harrowing after leveling to make the border, the width of the border is 0.
8-1 meters, the length is not limited. 1.2 Cuttings The time period is generally in mid-June to mid-July, the time is up to one month.
Select the field of natural growth of robust, neat willow artemisia, the whole plant cut back, cut into small segments of about 15 cm, each segment of the top of the plug at least 1-2 full buds, according to the row spacing of 10 centimeters, plant spacing of 8 centimeters away from the cuttings, the depth of about 10 centimeters, cuttings, while flooding. 1.3 Management After the cuttings, water once a day to keep the bed moist and promote rooting and germination.
One week after the beginning of germination, this time depending on the weather and soil moisture watering, the land to keep dry and wet, about 7-10 days of watering, grow to about 1 meter, let it grow naturally. 2 Greenhouse planting 2.1 make the bed in the greenhouse according to every 667 square meters into 4 cubic meters of rotted chicken manure, deep tilling and leveling to make the bed, bed width of 1 meter, long for the width of the greenhouse.
2.2 Transplanting time and method When the beginning of November, before the freeze transplanting. At this time, the plant is not completely dead, the nutrients have returned to the roots.
The plants will be post cut, planed out the roots, ready to transplant, the bed according to the 15 cm row spacing open ditch, ditch depth of 10 cm, the roots of a flat row full of one by one, individual root overlap is not a problem. Mulch to cover the roots can be tight, planted in a timely manner after irrigation of a thorough water.
2.3 Overwintering management Closed greenhouse, covered with grass curtains, let it overwinter dormant. 3 Greenhouse production 3.1 management in mid-February around the greenhouse began to warm up, when the soil thawed 20 cm deep, irrigation of a thorough water, about a week after the Artemisia buds and roots began to germinate.
After germination, keep at 15-25℃ during the day, more than 30℃ release the wind to cool down, at night at 5-8℃, the lowest greenhouse can not be below 0℃, every 7-10 days irrigation, keep the soil moist, Artemisia growth to autumn accumulated nutrients and fertilizer based, no need to chase fertilizer. 3.2 Artemisia shoots, strong resistance, no pests and diseases occur, the growing season does not need to spray pesticides.
4 Harvesting When the warming about 25 days, the plant grows to 25-30 cm to start harvesting, and then every 5-6 days harvesting, can be continuously harvested 5-6 crops. late April, the roots of Artemisia shoots have rotted, no longer sprouting, the end of the harvest, at this time, the wild wild Artemisia shoots have begun to harvest.
5 post-harvest management after harvesting artemisia shoots after harvesting continue to rectify the land, can be arranged to plant other vegetables, until the end of October to clear the land, ready for the second year of artemisia shoots production.
Northeastern mountain wild vegetables Artemisia shoots
The Northeast is very rich in mountain wild vegetables, not only varieties, but also very high yield. Because of the mountain wild forest growth, so there is no chemical fertilizer pollution. It is rich in nutrients and has a strong unique flavor. Mountain vegetables are not only favored by the people of the country, but also sold extremely well abroad.
Nearly 80 kinds of wild vegetables in Northeast China, mainly fern, vetch, cat's paw, monkey's leg, prickly shoots, prickly stick, pigeon's bladder, small-leaved celery, large-leaved celery, mountain carrots and so on. Among them, the picking period of mountain wild vegetables such as prickly shoots, prickly crutch, brahmi, artemisia shoots and so on is around the middle of May, the picking period of ferns, cat's paw, monkey's leg, prickly shoots, prickly crutch, pigeon's bladder, small-leafed celery, large-leafed celery, mountain caraway and so on is around the middle of June, and the picking period of the other mountain wild vegetables is in the months of July, August, September and so on. Among them, the largest production and sales are ferns.
What is the role and efficacy of Artemisia buds
What is Artemisia buds
1, Artemisia buds for perennial herbaceous plants, also known as Artemisia, Artemisia spinosa, Artemisia atrophica, Artemisia aquatica, weight-loss grass, buckwheat vegetable, mostly produced in Heilongjiang, Jilin, Liaoning, Inner Mongolia (east) and Hebei.
2, Pennyroyal buds cold-resistant and heat-resistant, mostly born in low-altitude or mid-altitude humid or semi-humid areas of the edge of forests, roadsides, riversides, grasslands, castor seed meadows, forest grassy loess, scrub and the edge of the swamp.
Medicinal value
"Poetry" and "Compendium of Materia Medica" has long been recorded, so it is a kind of medicinal and food wild vegetables, not only beautiful and delicious, but also can lower blood pressure, blood lipids, nourish the liver, stomach, clearing the heat and detoxification of anti-inflammatory, slimming and lightweight, hair, folk commonly used in the treatment of infectious hepatitis, high blood pressure, cancer and other diseases.
Serving method
The medicinal value of the Penny shoots is still worth recognizing, in fact, the Penny shoots can not only be fried, dipped in sauce, stuffing, but also can be dried and soaked in water to drink.
Contraindications
However, although the willow buds are good, they are not suitable for everyone. For example, those with chronic enteritis should not be taken, otherwise it will cause severe diarrhea.
In fact, we are surrounded by a lot of ingredients, not only can we improve the body's nutrients, but also has a very good value of medicine, just a lot of ingredients of the value of medicine are ignored by us. We can pay more attention, there may be an unexpected surprise oh!