The Artemisia vulgaris is also known as Artemisia annua, Artemisia aquatica, Artemisia aromatica, Artemisia aquatica, Artemisia quinoa, Artemisia mud artemisia, Artemisia moss, Artemisia longa, Artemisia tarragon, Artemisia narrow-leaved artemisia. Artemisia vulgaris is a perennial herb in the family of Asteraceae, the leaves are stalked, alternate, pinnately parted, the lobes are more divided and pointed at the end, the backs of the leaves are densely covered with gray-white fine hairs, and the upper leaves of the stems are sometimes entire. Flowering stem out of the extremity and leaf axils, bearing most small heads, arranged into spikes; corolla tube-shaped, yellowish. The fruit is an achene. Flowering in summer and fall. Mostly born in the waterside banks or swamps, wild species are widely distributed in Northeast, North and Central China, as early as in the Ming Dynasty, Nanjing people have begun to pick up the wild Artemisia vulgaris. early 90's attempt Artemisia vulgaris artificial cultivation. It is known as an excellent vegetable with tender stems for consumption, which is crispy, pungent and unique in flavor, and is in short supply. At present, the main varieties cultivated in Jiangnan area are Artemisia annua, Artemisia willow leaf green stem, Artemisia annua and Artemisia small leaf red stem, of which Artemisia willow leaf green stem is of the best quality. Artemisia vulgaris young stems and leaves can be cold, fried food.