The lower and middle leaves are broadly ovoid or ovoid, puberulent on both sides, 4-8(- 13) cm long and 3-6(- 15) cm wide. They pinnate twice or three times, with 2-3 lobes on each side, and the lobes usually pinnate irregularly or deeply at the base. The width is 1- 1.5(-2) mm, sometimes the edge of the lobule is dentate, the apex is blunt or tapering, the petiole is (1-)2-4 cm long, and there is a pinnately divided small jia ye at the base;
Upper leaves and bract leaves are pinnately divided or undivided, but elliptic-lanceolate or lanceolate, sessile. The head is large, mostly hemispherical or nearly spherical, with a diameter of (3-)4-6 mm, short peduncle, sparse and nearly sessile, with linear bracts at the base, arranged in racemes or compound racemes on the branches, forming flat or slightly narrow panicles on the stems;
The involucral bracts are 3-4 layers, nearly equal in length, the outer and middle involucral bracts are ovoid or oval, the back is gray and white puberulent or nearly hairless, the midvein is green, the edge is narrow and membranous, and the inner layer is ovoid and membranous; Inflorescence convex, hemispherical, with white hair; The female flower has 2(-3) layers, with 20-30 flowers, the corolla is narrowly conical, the eaves have (2-)3-4 teeth, the style is linear, slightly protruding from the corolla, the apex is 2-forked, and the fork end is blunt;
There are 80- 120 bisexual flowers with tubular corolla, needle-shaped or linear-lanceolate anthers, sharp upper appendages, Yangtze River Delta-shaped, short and sharp base, style as long as corolla, bifurcated at the apex, truncated at the bifurcated end, and eyelashes. Achenes are rectangular. Flowering and fruiting period: June-65438+1October.
Extended data
Artemisia argyi can be used to eat and cook many dishes. Here's how to make mugwort and egg soup.
1. Prepare a proper amount of Artemisia ordosica and two eggs, remove the old roots and yellow leaves of Artemisia ordosica, wash them, and stir the eggs evenly.
2. Chop the onion, ginger and garlic for later use. Pour the right amount of oil into the hot pot. After the oil is hot, onion, ginger and garlic are sauté ed, and appropriate amount of water is poured into the lid to boil.
3. After the water is boiled, throw the mugwort leaves in and cook. Beat the eggs into a bowl, stir them into egg liquid and pour them into the pot.
4. Put the cooked soup in a bowl and you can drink it. Adding the right amount of salt and oil will make it more fragrant.