It's different. Artemisia selengensis, also known as Artemisia selengensis, Artemisia argyi, Artemisia argyi and so on. , belonging to Artemisia of Compositae, there are many kinds of Artemisia selengensis and Artemisia annua. Artemisia annua is a treasure in Artemisia annua, which is planted in this base. Artemisia selengensis has become a dish for people to eat in ancient times. It is recorded in Qi Yaomin's Book in the Northern Wei Dynasty and Compendium of Materia Medica in the Ming Dynasty, and it only eats its stems. Strong fragrance, crisp outside and tender inside, less fiber feeling. Artemisia selengensis not only has such high edible value, but also contains high nutritional value. It contains many minerals such as vitamins, calcium, phosphorus, iron and zinc. It has the effects of cooling, clearing away heat and toxic materials, calming the liver and purging fire, expelling wind and removing dampness, diminishing inflammation and relieving cough. It contains aromatic oil of Platycladone (C 10H 100) and has a unique flavor. Among them, selenium, an anticancer trace element, is ten times as much as aloe vera, a recognized anticancer plant. In addition, it has a good dietotherapy effect on lowering blood pressure, reducing blood lipid and relieving cardiovascular diseases, and is a typical health-care vegetable. Artemisia, the root is cool and sweet, the leaves are flat and sweet, benefiting the diaphragm, appetizing and detoxifying. Fresh stems are mainly used as vegetables, which are crispy, delicious and nutritious. First, the biological characteristics of the root system of Artemisia argyi are developed. The fibrous roots grow on underground stems, and the fibrous roots are developed, which has a strong ability to absorb fertilizer and water. Underground stems are white, tender and juicy when fresh, which are not only reproductive organs, but also nutrient storage organs. Buried depth 1.5 ~ 25 cm, length up to 30 ~ 40 cm, thickness 0.6 ~ 1.0 cm and internode length 1 ~ 2 cm. There are latent buds on the nodes, which can sprout the aboveground stems, erect, plant height 1 ~ 1.5 meters, edible tender stems are turquoise, light green or purplish, 25 ~ 30 cm long, 0.3 ~ 0.5 cm thick and green leaves. The leaves are pinnately parted, with a length of 10 cm and a width of 5 ~ 6 cm, and the edges of the lobes are coarsely serrated. The leaves are green and hairless, and the back of the leaves is short, fluffy and pink. In early autumn, the tips and axils of leaves are pulling out their heads, which are upright or drooping and have short stalks. Most of them are dense, long and narrow, with sub-racemes and strip-shaped bracts, nearly bell-shaped, 2.5 ~ 3.0 mm long and 2.0 ~ 2.5 mm wide. The involucral bracts are about 4 layers, and the outer layer is oval. Yellow-brown, short woolly, wide inner edge, membranous. The flowers are yellow, the inner layer is bisexual and the outer layer is female. Each inflorescence can bear about 1 capsule, and the capsule is very small. The fruit is black, hairless and easy to fall off when it is ripe. Artemisia selengensis likes cold and humid climate, and is resistant to humidity, fertilizer, heat, barren and drought. In early spring, when the temperature rises to about 5℃, the lateral buds (latent buds) on underground stems begin to germinate, and grow rapidly when the daily average temperature is 12 ~ 18℃, and the stems are easy to lignify when the daily average temperature is above 20℃. Wild mugwort in the open field usually germinates in spring, and its vegetative growth accelerates in early and middle May, which is the peak of mugwort growth in the open field. If protected cultivation is adopted, the listing period can be advanced to the middle and late period of 65438+ February last year. Artemisia selengensis adapts to a wide temperature range and likes sunny growth environment, but its tender stems are easy to age under strong light. The requirements for soil are not strict, and fertile, loose and well-drained loam is suitable. As long as the temperature is suitable, it can grow all year round, and there is no obvious dormancy period. Second, nutrition and use Artemisia selengensis is eaten with fresh stems, fragrant and delicious, crisp and refreshing, and rich in nutrition. Every hundred grams of tender stems contain 3.6g of protein,1.5g of ash, 730mg of calcium, 2.9mg of iron, 49mg of carotene1.4mg of vitamin C, 20.4mg of aspartic acid, 34.3mg of glutamic acid and 0.97mg of lysine. It is rich in trace elements and acidic detergent cellulose. As early as the Ming Dynasty, Artemisia selengensis and bamboo shoots mixed with meat were the most delicious. It is as green as a jade needle, tender without chewing, and better than others. Artemisia selengensis can be eaten cold or fried. Artemisia selengensis has cool roots, sweet taste and flat leaves, which can calm liver fire, treat diseases such as weakness of stomach qi, edema and puffer fish poisoning, and prevent dental diseases, throat diseases and constipation. Rhizomes contain high starch content, which can provide heat and energy for the body, and can also be used as components and tissue components of nerve structures, enzymes and hormones. At the same time, it can also protect the brain, act as a liver to store glycogen and detoxify. Artemisia selengensis is a kind of pollution-free green food, which is deeply loved by consumers because of its strong resistance and few pests and diseases. 3. Variety and characteristics 1. Artemisia macrophylla is classified as (1) according to leaf type. Also known as Artemisia selengensis, its leaves are pinnately divided, its tender stems are blue-green, its fragrance is rich, it is thick and tender, cold-resistant, disease-resistant, its germination is early and its yield is high. (2) Artemisia. Also known as Artemisia henryi, the leaves are pinnately divided, the tender stems are light green, the fragrance is rich, the cold resistance is slightly poor, the quality is better, and the yield is average. 2. According to the color of tender stems, Artemisia selengensis can be divided into (1). The tender stems are turquoise. (2) Artemisia selengensis. The tender stems are light green. 4. Key points of cultivation techniques: 1, planting method of Artemisia selengensis in winter and spring (1), seed propagation. In early and middle March, the seeds of Artemisia argyi are mixed with 3-4 times of dry fine soil, directly sown and drilled. The row spacing of drilling is about 30 cm. After sowing, cover the soil and water it. Generally, seedlings can emerge in late March. After emergence, seedlings should be evenly distributed at intervals in time, and seedlings should be replenished where seedlings are missing. (2) asexual reproduction. Plant by plant. In early and mid-May, leave a seed field, dig up the mugwort plants by roots, cut off the tender tips at the top, plant 1 ~ 2 plants in each hole on the constructed ridge according to the plant spacing of 45×40 cm, step on them and water them, and survive after 5 ~ 7 days. Stem layering propagation. From July to August every year, the semi-lignified stems are cut off flush with the ground, and the tender tips at the top are cut off. Dig 5-7 cm deep ditches at 35-40 cm row spacing on the whole border, plant Artemisia selengensis stems horizontally in the ditches, and then cover the soil and pour enough water to keep the soil moist and promote rooting and germination. Cutting propagation. From the end of June to August every year, the stem of Artemisia selengensis, which grows vigorously, is cut from the tender tip at the top and cut into 20 cm long segments. On the completed border, insert 4-5 segments obliquely according to the row spacing of 35×30 cm, 1/3 is exposed on the ground, and it takes about 10 days to take root. Underground stem propagation. It can be done all year round. After digging out the underground stems, remove the old stems and roots, cut them into small sections, each section is 2-3, open a shallow ditch every 10 cm on the constructed border, put each small root flat in the ditch, cover it with thin soil and pour enough water. Field management (1) soil preparation and fertilization. It is appropriate to choose sandy loam with non-compositae crops, good irrigation conditions and fertile soil. Before planting, ploughing, ploughing, airing (freezing), combined with appropriate low-fertilizer application, 3000-4000 kg of decomposed pig cow dung or about 150 kg of decomposed cake fertilizer is applied per 1 5 hectares, and the land is prepared for border preparation, and the border width is/kloc-. Topdressing 1 time in the growth period from September to June, applying urea 10/0 kg per15 hectare, sowing and watering to promote the vegetative growth of mugwort and prevent premature aging in the later period. (2) Remove weeds. The underground stems of Artemisia selengensis are mainly distributed in 5 ~ 10 cm soil layer. After planting live trees, weeds in the field should be pulled out in time to promote the good development of roots and accumulate more nutrients. (3) water. Artemisia selengensis is very resistant to moisture and drought, so it should be watered frequently in high temperature and dry season to keep the field moist and promote growth. (4) pest control. Diseases and insect pests often occur in the growth of Artemisia selengensis, mainly including aphids, gall midges, corn borers, cotton bollworms, thorn moths, Artemisia selengensis, etc., which can be controlled by high-efficiency and low-residue pesticides such as chlorfluazuron, chlorfluazuron and pyrethroid. After the overground part of Artemisia argyi covered in the greenhouse is withered by severe frost, the stems of Artemisia argyi on the ground should be cut off, the dead branches, leaves and weeds in the field should be removed, and the soil should be shallow and loose. Every115 hectare should be sprayed with 10 kg urea or 80 kg compound fertilizer, and water should be poured on the soles of feet. After 5-7 days, the plastic film in the greenhouse should be buckled. Generally, it will be carried out from late October of 10 of 65438+early February of 065438. At the same time, plants are directly covered on the floating surface with plastic film, and the periphery of the shed is compacted and compacted. If the soil moisture is too high, plastic film mulching can be postponed. At noon on sunny days, we should ventilate in the leeward to reduce the air humidity in the shed. Since the development of 1994, the greenhouse covering technology of Artemisia selengensis has been rapidly popularized and applied. Artemisia selengensis can be cultivated in the open field or in facilities. Artemisia selengensis cultivated in facilities can be covered in different ways by stages and batches, and can be listed in advance, queued and balanced. Artemisia argyi cultivated in greenhouse can be harvested 40 ~ 45 days after mulching and when the plant height is 20 ~ 25 cm. Artemisia ordosica cultivated in the open field germinates spontaneously with the change of natural temperature. When the average temperature of the day was 12 ~ 18℃, the tender stems grew rapidly, and the first half of April was the peak growth period of Artemisia ordosica in the open field. When harvesting, use a sharp knife to cut on the Artemisia ground. Except for a few heart leaves, all the other leaves on the tender stems are smoothed and tied, packed in the shade, covered with wet cloth, softened for 8 ~ 10 hour, and can be marketed. The greenhouse is covered with mugwort. 1 Weeds and fallen leaves should be removed immediately after crops are harvested, and water should be applied. Every115 hectare should be applied with 5 ~ 10 kg urea. The management after coverage is the same as above. In this way, after 45-50 days, the second crop will be harvested. In general, Artemisia selengensis in greenhouse can harvest 2 ~ 3 crops in winter and spring, and the yield of115 hectares reaches 800 ~ 1000 kg. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Spring and March are also the seasons when Artemisia selengensis is abundant. In Shennong's Classic of Materia Medica, Artemisia selengensis was listed as the top grade of wild vegetables. Fried bacon with Artemisia selengensis is a common wild vegetable that Jiangnan people like to eat. It has always enjoyed the reputation of "crispy and smooth, delicious Guanchun cuisine". It is also very simple to make. Cut the tender stems of Artemisia selengensis into half an inch, shred bacon and add some onion segments. Stir-fry the bacon first, then add Artemisia selengensis and onion, stir-fry, add the soup for a while, then take it out of the pan and pour it with sesame oil. Bacon is golden yellow, Artemisia selengensis is green, crisp and refreshing, mellow and soft, with a special fragrance to tempt appetite. After eating, it has the effects of appetizing, regulating qi and refreshing. It's very simple to make. Cut the tender stems of Artemisia selengensis into half an inch, shred the bacon and add some shallots. Stir-fry bacon first, then add Artemisia selengensis and scallion, add soup, take out the pan for a while, and pour sesame oil. Bacon is golden yellow, Artemisia is green, crisp and refreshing, and has a special fragrance. = = = = = = = = = = = = = = = = = = = = = = = = = = Li Shizhen says, "Sow in September and feed in winter and next spring". Its stems and leaves are tender and slightly suffocating, hence the name. Artemisia selengensis, also known as Artemisia selengensis, Artemisia selengensis, Chrysanthemum morifolium and Artemisia selengensis, belongs to the genus Panicum in Compositae. Chrysanthemum originated in China, and its name first appeared in Qian Jin Shi Lu written by Sun Simiao, a famous doctor in the Tang Dynasty. The North Korean government promulgated the Tang herbal medicine as "Artemisia", the Yuan Dynasty doctor Hu Sihui called it "Artemisia", the southern Yunnan herbal medicine called it "Artemisia", and the new era herbal medicine called it "Artemisia". Chrysanthemum There is the smell of Artemisia, and the sweet smell of chrysanthemum is similar to the shape of chrysanthemum flowers, so some places are also called "chrysanthemum", "chrysanthemum Artemisia" and "spring chrysanthemum". Moreover, after picking the upper tender leaves, new buds will grow in the axils of the lower leaves, which can be picked at any time in spring, summer and autumn, so they are also called "endless dishes" by the people. Li Shizhen's Compendium of Materia Medica records: "Sowing in September, eating in winter, eating in spring the following year, the stems and leaves are tender and slightly scented with wormwood, so it is named Artemisia, with deep flowers and human-like appearance, and it is called autumn flowers." Modern medical research has found that chrysanthemum is very nutritious. Besides vitamins A and C, the content of carotene is higher than that of spinach, and it is rich in calcium and iron. Therefore, chrysanthemum, also known as iron and calcium supplementation, is a must-eat vegetable for children and anemia patients. It can also promote protein's metabolism and help to decompose fat. Adding some Chrysanthemum morifolium to hot pot can promote the metabolism of protein in fish or meat, which is quite beneficial to the intake of nutrients. Cold salad after scalding is beneficial to people with poor gastrointestinal function. Stir-frying with meat, eggs and meat dishes can improve the utilization rate of vitamin A. Scalding Artemisia selengensis with sesame oil, monosodium glutamate, refined salt and garlic is light and delicious, which is most suitable for patients with coronary heart disease and hypertension. Jiaozi and wonton are stuffed with chrysanthemums, which have unique flavor. Tofu roast is a delicious vegetarian dish on the table. Chrysanthemum also has good medicinal value. Because it contains a volatile essential oil and choline, it has the effects of appetizing, invigorating spleen, lowering blood pressure and strengthening brain. Eating Chrysanthemum morifolium regularly is beneficial to cough with excessive phlegm, spleen-stomach disharmony, memory loss, habitual constipation and so on. agree