1. During the storage of mugwort, it is suggested that the leaves and roots should be removed and sealed in a fresh-keeping layer, which can prolong the shelf life of mugwort. Another method is to wash the leaves of Artemisia argyi, blanch them in boiling water, then take them out and cool them, and put them in fresh-keeping bags for freezing.

2. Artemisia selengensis is a plant of Artemisia in Compositae. The tender stems and leaves of this food can be cold salad or fried. Many people will think of Artemisia selengensis as Artemisia selengensis. In fact, there are some differences between these two foods. Artemisia selengensis and Artemisia selengensis have similar names, but they are different. You must never lump these two foods together. Be careful when you buy it.

3. Artemisia selengensis is also called chrysanthemum, and Artemisia selengensis is also called mugwort and mugwort. Artemisia selengensis is divided into Artemisia selengensis and Artemisia annua, and Artemisia annua is more popular.

The fragrance of chrysanthemum is still very strong. As long as you hold it in your hand, you will smell a fragrance. The tender stems of this food can be fried directly or cold. In addition, chrysanthemum can not only be eaten, but also be used as a bonsai.

5, the taste of wormwood leaves is also very delicious, just need to pay attention, before eating wormwood leaves, it is best to soak wormwood leaves in water, so that the bitterness in wormwood leaves will be eliminated.