Artemisia selengensis, also known as Artemisia selengensis, Artemisia selengensis, Artemisia selengensis, Chrysanthemum morifolium, Artemisia selengensis, Artemisia selengensis, Erigeron breviscapus and Aegiceras corniculatum (also known as Hubei cuisine and Hubei cuisine in Fujian), is an annual or biennial herb in Compositae, with alternate leaves and long pinnate division. Achene tendons, two or three feet high, can be eaten when the stems and leaves are tender or used as medicine.

In modern China, chrysanthemum is a good dish in the court, so it is also called emperor's dish. Chrysanthemum has the fragrance of Artemisia and the sweetness of chrysanthemum. According to the ancient books of Chinese medicine, Artemisia selengensis is sweet, pungent, flat, non-toxic and has&; Quot soothe the nerves and nourish the stomach, eliminate phlegm and drink, and benefit the stomach &; The function of quot. Appreciation and cultivation of flower beds in China. Hebei, Shandong, Shijiazhuang, Hebei and other places are made in China.

Chrysanthemum and eggs can be eaten together. Chrysanthemum and eggs are more nutritious and can sponsor the receipt of vitamin A.

Chrysanthemum morifolium and vinegar can not be eaten together, which will lose its nutritional value; Chrysanthemum and persimmon can't be eaten together, and eating together is easy to hurt the stomach; In addition, it is best not to eat chrysanthemum and carrot together, which will destroy vitamin C.