It is a perennial herb of Compositae, and its tender stems and leaves are edible. Generally, field collection is carried out in May-June. After collecting, blanch with water to remove bitterness, and then fry, dip in sauce, stuff or make soup.

Its taste is bitter, pungent and wet, and it has the effects of invigorating spleen, removing fire, removing toxic substances and diminishing inflammation, removing blood stasis, promoting qi circulation and dredging collaterals. It can also lower blood pressure, reduce blood fat, nourish liver and stomach, clear away heat and toxic materials, diminish inflammation and promote hair growth. People often use it to treat infectious hepatitis, hypertension, cancer and other diseases. Artemisia annua has detoxification effect, and cooking with puffer fish can eliminate the poison of puffer fish.