Artemisia annua is a plant of the genus Artemisia of the family Asteraceae, with greenish or light green leaf blades on both sides and yellowish flowers. The corolla is narrowly tubular, the style extends beyond the corolla tube, and the achenes are oblong to ellipsoid.

April Ching Ming time, it is time to eat artemisia poi season, look around, the fields and riverside are picking artemisia. The endless cauliflower along the way is like a golden wave rolling over the ocean.

The air is filled with the aroma of artemisia, fragrant and moisturizing, like the concentrated flavor of spring. It invites many butterflies and bees to dance around it. Artemesia Poi, a local specialty pastry made mainly from rice, is characterized by the addition of a green wild vegetable, Artemesia.

The green vegetable is fragrant

Artemisia is mainly popular in the southern regions of Anhui, Zhejiang, Jiangxi and Hunan. The main ingredients of the artemisia poha are rice flour, glutinous rice flour, japonica rice flour, indica rice flour, bacon, and artemisia leaves. The artemisia leaves can be steamed in a steamer, or steamed and fried on both sides until golden brown, crispy on the outside and soft on the inside, for a better taste.

The artemisia pallidum has the fragrance of green wild vegetables, fresh and delicious, it is the most local characteristics of the cuisine. Artemisia artemisiae, Artemisia annua, Ai Ye Ba Ba. Artemisia named Artemisia herbaceous plants, commonly known as artemisia, the leaf surface is green, the bottom of the leaf is slightly white with fluffy. After the spring growth in the low hillock field, artemisia can be steamer steam, can also be used to weld the pan, hot food cold food can be. This artemisinin poi slightly green grass fragrance, especially sweet and delicious, is the most local characteristics of the food.