Fresh tarragon buds, direct sun drying, you can not use hot water blanching, direct sun drying can be.

Artemisia sprouts is a kind of wild vegetables, may have seen fewer people, because it is China's northern endemic wild vegetables, can be eaten. Although the flavor is rather bitter, it is rich in nutritional value.

The artemisia shoots is the Daur ethnic group unique national dishes, they call it "Kumul", there are wild and artificially cultivated, mainly distributed in the north and south of the Daxing'anling humid zone; this soulful Daur cuisine, is now the people of Heilongjiang and Jilin Provinces, the favorite cuisine; can be made into soups, fried food, dipping sauce, stuffing, etc., more than ten kinds of practices; characterized by light and refreshing, fresh flavor!

Expanded Information

Morphological Characteristics

Perennial herb. The main root is obvious, lateral roots slightly more; rhizome slightly thick, diameter 0.3-0.4 cm. Stems usually solitary, sparsely few, 50-120 cm tall, purple-brown, longitudinally ribbed, with upwardly obliquely spreading branches above the middle, branches 4-10 cm long; stems and branches covered with arachnoid thin hairs.

Leaves sessile, undivided, entire or margin sparsely y or shallowly serrate or laciniate, dark green above, gray-white pubescent at first, glabrescent glabrous or nearly so, abaxially densely gray-white densely tomentose except for nerves;

Basal and lower stem leaves narrowly ovate or elliptic-ovate, sparsely broadly ovate, with a few y laciniate or serrate margins, leaves atrophied during anthesis; middle leaves long elliptic, elliptic-lanceolate or linear-lanceolate, 4-7 cm long, 1.5-2.5(-3) cm wide, apex acute.

Each margin with 1-3 y or lobed teeth or serrations, base cuneate, tapering into a stalk, often with small pseudostipules or no pseudostipules; upper leaves small, elliptic or lanceolate, entire, sparsely with several inconspicuous serrulations.

Baidu Encyclopedia - Artemisia Buds