Rotten masses of fragrant capsule white fish fat, broken point of artemisia cool cake slippery. March beautiful flowers, everywhere is wafting the intoxicating fragrance of flowers, the countryside is a spring scene, in addition to peach blossoms, pear flowers, and a variety of wildflowers bloom. Whenever this time to pick artemisia especially many people, artemisia field stars flickering silhouette, to this empty field added a few points of spirit. The artemisia that was washed by the spring rain is particularly fresh, picking home to make artemisia poop or green dumplings, the fragrance around the tongue is unforgettable, that is the most beautiful flavor of the spring memory.

However, many people are not so familiar with the artemisia, often mistakenly picking wormwood as artemisia, although the wormwood can be eaten, but the flavor is very different. When mugwort is still very small, it does have a few similarities with artemisia, and it is inevitable that it will be confused without careful identification. But once the wormwood grows tall, and the difference between artemisia is more and more obvious, but this time artemisia has become old, almost no one to pick. So some people think: artemisia and wormwood difference is very obvious, why would someone get it wrong? In fact, most of the confusion is wrong in the artemisia and wormwood just grow out of the young leaves soon.

Artemisia annua and wormwood with Asteraceae plants, both with a "Artemisia" word, Artemisia annua's scientific name is Artemisia vulgaris, and wormwood scientific name for Artemisia absinthium. And all like to grow in the field, ponds and other soil moisture-rich places. In order to allow you to more clearly distinguish between Artemisia and wormwood, Shinya traveled to the countryside to take pictures of Artemisia and wormwood just out of the tender leaves of the mold, detailed explanation of Artemisia and wormwood in the end what is the difference, I hope to see this article can help.

1, leaf shape

A complete Artemisia leaf is composed of five independent split serrated small leaves, the whole than the March growth of mugwort leaves to be larger and sawtooth fissure is deeper, but Artemisia complete blade The leaflets under the complete leaves of Artemisia annua, is also divided into five connected serrated, this feature is very similar to the appearance of the leaf blade of wormwood, only the depth of the serration of wormwood is relatively shallow, do not look at it carefully is simply a scaled-down version of the wormwood, it is no wonder that some people are easy to recognize the wrong one. So distinguish the leaves of Artemisia and wormwood, must use Artemisia and wormwood whole leaves for comparison, so that a glance can be seen, will not get it wrong again, which is also an important feature of the distinction between Artemisia and wormwood.

2, leaf color

Artemisia leaf blade front green or dark green, the back of the fluffy fine white hairs, looks like a layer of frost. Wormwood smaller, the blade front and back and no obvious difference, are light green, but grow to more than 1 foot high, the blade back began to change, gradually also covered with fluffy fine white hairs, just look thicker than the leaves of Artemisia.

3, petiole and stem

Artemisia's petiole is longer, and wormwood's petiole is very short, this is Artemisia and wormwood is different from the main features. Artemisia's stem is irregular cylindrical, slender and slim, its stem color has deep purple red and light green two kinds, there is also the upper stem is light green lower stem is deep purple red. Mugwort stem is cylindrical, with the growth of time, stem color changes, young time for the deep maroon, grew up into a fluffy fine white hair gray stem, this time is very good to recognize, than artemisia stout several times.

4, height

Artemisia annua is a dwarf annual herbaceous plant, just out of the height of about 10 centimeters can be picked, after the Qingming growth is very slow, the highest will not exceed 20 centimeters. Wormwood is also an annual herb, but the growth rate is the opposite of Artemisia, after the Qingming with the temperature climb, rapid growth, the highest can grow to more than two meters high.

5, flavor

Artemisia and wormwood have a special fragrance, generally not directly emitted, only their leaves crushed, the flavor will be released, the same is the aroma, but the two aromas are very different, put on the nose to sniff, you will feel their obvious differences. Artemisia has a light fragrance with a cool, very comfortable; and mugwort aroma is stronger, although there is also a sense of cool but accompanied by pungent gas, the smell is thicker.

6, the use

Artemisia annua and wormwood are both medicinal and food plants, with heat and disinfection. In practice, people regard Artemisia as one of the most popular spring game, with Artemisia young tips made of poi and green dough for Hunan, Jiangsu, Zhejiang and other places of the characteristics of the traditional cuisine, carrying thousands of years of Chinese wisdom and culinary culture. Mugwort is seldom eaten, most of the time as a dehumidification and dispel cold and mosquito sterilization of natural medicines, especially in the smoky use more.

Ingredients and ingredients Artemisia annua, water-ground glutinous rice flour, dipping rice flour, sugar, cooked black sesame seeds, cooked lard, baking soda, salt

1, first of all, the weeds in the artemisia annua pick out, and then break off the old leaves and rotten leaves, clean, control the water;

2, black sesame seeds into a cooking machine, add sugar to powder, lard heated to liquid form, drizzled into the black sesame seeds powder, and then stir well, put into the refrigerator to cold. excess water into a spare bowl, and then use a knife to cut the artemisia fine, or use a cooking machine to break, knife cut artemisia taste better, can obviously feel the slender ingredients of artemisia;

5, glutinous rice flour and sticky rice flour mixed together, add artemisia kneaded, if it is hard to add a little artemisia squeezed out of the water diluted, kneaded into a ball of dough, the dough rolled into long strips, and then picked up into a small dose, rolled into a small round ball, pressed into a small ball, and then rolled into a small ball. rolled into a small round ball, flattened into a round cake, the center of the cake to add black sesame filling, and then closed like a dumpling will be wrapped in the filling, and then gently rolled into a ball with both hands, and then flattened into a round cake with the palm;

6, hot pan with oil, oil to 6 into the heat of the artemisia cake, slowly frying over low heat, frying to one side of the golden, and then turn over and continue to fry, to be until the two sides of the golden can be out of the pot, so that fried artemisia poi The artemisinin cakes are sweet and soft, with a rich sesame flavor, and crispy and caramelized outside, making them very tasty.

Tips: When kneading the glutinous rice ball, add sugar directly, or eat it with a small dish of sugar.

In addition, the freshly cooked artemisia poi is easy to burn your tongue, so be sure to wait until it cools down a bit before you eat it.