Artemisia selengensis is rich in nutrition, contains a lot of vitamins and dietary fiber, tastes fragrant, and its meat is crisp and tender. It can be fried and cold-mixed. Chinese medicine believes that Artemisia selengensis is flat and sweet, and has the effects of clearing away heat and toxic materials, strengthening the spleen and appetizing. It can be used to treat symptoms such as damp-heat in the liver and gallbladder, abdominal distension and so on, and is generally edible.
Extended information Artemisia selengensis is eaten with fresh stems, which is fragrant, delicious, crisp and refreshing, and rich in nutrition. Every hundred grams of tender stems contain 3.6 grams of protein, ash 1.5 grams, 730 mg of calcium, 10.2 mg, 2.9 mg of iron, carotene 1.4 mg, 49 mg of vitamin c and 20.4 mg of aspartic acid.
Glutamate 34.3 mg, lysine 0.97 mg. It is also rich in trace elements and acidic washing fibers. As early as the Ming Dynasty, Artemisia selengensis and bamboo shoots were mixed with meat, which was the most delicious. It was as green as a jade needle, tender without chewing, and better than others.
Artemisia selengensis can be eaten cold or fried. Young stems and leaves are used as vegetables or pickled pickles. Artemisia selengensis is a kind of pollution-free green food with strong stress resistance and few diseases and insect pests. It is one of the main wild vegetable varieties supplied by some markets in the south of China in winter and spring.
Baidu encyclopedia-Artemisia selengensis