Question 1: can you eat the leaves of Artemisia annua The leaves of Artemisia annua can be eaten, but because of its slightly bitter taste, some people are not accustomed to eating it. In fact, the leaves of Artemisia annua have a high nutritional value, even higher than the young stem part is also much higher.

The rich vitamins, carotenoids, leaf proteins and a variety of trace elements contained in the leaves of Artemisia annua have a very good effect in stimulating vitality, brightening the eyes and nourishing the mind, and whitening the face.

Eating some artemisia leaves is a good choice for supplementing nutrition and nourishing the body.

Artemisia (scientific name: Artemisia selengensis Turcz. ex Bess.) is a genus of Artemisia in the family of Asteraceae. Young stems and leaves, rhizomes, also known as Artemisia vulgaris, water ai, water artemisia, etc.. Perennial herb; plant with fragrant odor. Main root inconspicuous or slightly obvious, with most lateral roots and fibrous fibrous roots; very thick stem slightly thick, erect or obliquely upward, 4-10 mm in diameter, with creeping underground stems. Leaves papery or thinly papery, green above, glabrous or subglabrous, abaxially densely gray-white arachnoid appressed woolly; proximal stem leaves broadly ovate or ovate, subpalmate or digitate, 5- or 3-parted or parted, lobes of divided leaves linear or linear-lanceolate. Heads numerous, oblong or broadly ovate, and forming a narrow, elongated panicle on the stem. Achenes ovate, slightly compressed, with occasional asymmetrical corolla bearing surface at upper end. Flowering and fruiting period July-October.

The young stems and leaves can be cold and fried. Rhizome can be pickled. It grows at an altitude of 800 m to 3,000 m, often in moist open forests, slopes, roadsides and wasteland. It is found in Mongolia, Korea, Russia, and many parts of China.

Leaves papery or thinly papery, green above, glabrous or nearly glabrous, abaxially densely covered with gray-white arachnoid appressed woolly hairs; lower stem leaves broadly ovate or ovate, 8-12 cm long, 6-10 cm wide, nearly palmate or digitate, 5- or 3-parted or y lobed, sparsely interrupted by 7-parted or undivided leaves, the lobes of the divided leaves linear or linear-lanceolate, 5-7(-8) cm long, 3-5 mm wide. The lobes of the undivided leaves are linear or linear-lanceolate, 5-7(-8) cm long, 3-5 mm wide, the undivided leaves are long elliptic, elliptic-lanceolate, or linear-lanceolate, 6-12 cm long, 5-20 mm wide, with an acute apex, the margins usually serrulate, and occasionally a few short-lobed teeth, the leaf bases tapering to a stipe, with a petiole of 0.5-2(-5) cm long and no pseudostipules, and the lower leaves are usually fading at the time of anthesis; the central leaves are sub-palmate, 5-parted or digitally 3-parted, and sparsely undivided. Leaves divided, lobes of divided leaves long elliptic, elliptic-lanceolate, or linear-lanceolate, 3-5 cm long, 2.5-4 mm wide, undivided leaves elliptic, long elliptic, or elliptic-lanceolate, up to 1.5 cm wide, apex usually acute, margins of leaves or margins of lobes serrate, base cuneate, attenuate into a petiole; upper leaves and bracteate leaves digitally 3-parted, 2-parted or undivided, lobes or undivided bracteate leaves linear-lanceolate, margin remotely serrate.

Question 2: Can the leaves of Artemisia annua be eaten ah Can eat, but no one wants to eat! In fact, the nutritional value of the leaves of Artemisia annua is much higher than its young stems, but because of its bitter taste, can not be directly eaten and discarded. Artemisia annua leaves in addition to rich leaf protein, volatile essential oils (Artemisia annua clear flavor), but also contains vitamin C and carotene, selenium and a variety of trace elements, flavonoids and alkaloids. Artemisia leaves with a strong fragrance, you may wish to take the leaves of artemisia to make tea: home.jschina/... .age=20

Question 3: How to eat Artemisia annua Artemisia annua can be stir-fried, garlic, cold. Pick the leaves, put them in a pot, soak them in water for 1 minute, and cut them into pieces with a diagonal knife to cook. Common ways to eat artemisia are: stir-fried dried pork, stir-fried shredded pork, stir-fried white lingzhi mushrooms, stir-fried sausage, stir-fried red peppers, egg soup, stir-fried mushrooms, stir-fried shrimp, stir-fried leeks, depending on what ingredients are the most convenient for you to have around.

Question 4: When is the best time for artemisia? I'm from Nanjing ~

It's spring! The best is wild artemisia, not farmed artemisia ~ ~! Wild Fo is thinner than farmed thin, the color is gray a little, but the taste is good, and the aroma is very heavy ~

Eating method well ~ the most typical here in Nanjing is fried stink dry piles ~ I also ate in the restaurant a kind of, is to cook a good pork rib soup, and then change the fire, when boiling sprinkle a handful of artemisia to go in, turn off the fire ~

Question 5: Some people say that artemisia leaves are poisonous, can not be eaten is it true that a kind of artemisia and ragwort leaves similar to poisonous! There is a kind of ragweed that is similar to the leaves of artemisia, which is poisonous! Artemisia annua leaves can be eaten. Because of its bitter taste, can not be directly eaten and discarded. In fact, the nutritional value of artemisia leaves is much higher than its young stems. In addition to rich leaf protein, volatile essential oils, Artemisia annua leaves also contain vitamin C and carotene, selenium and a variety of trace elements, flavonoids and alkaloids.

Question six: how to eat Artemisia annua is a specialty of Jiangsu, I used to live in Nanjing for many years, Nanjing people are mainly with ham or salted meat cut into fine and Artemisia annua stir-fry, very delicious.

Question 7: how to do delicious artemisia reed artemisia common eating method 1. artemisia reed artemisia washed dry picked into sections.

2. Onion and ginger chopped.

3. Pan hot oil, burst incense onion and ginger

4. Then pour into the artemisia stir fry over high heat.

5. Add a little salt before leaving the pan, green and oily stir-fried tarragon is ready.

Question 8: The practice of artemisia, artemisia how to do delicious Main Ingredients

artemisia

250g

Supplementary Ingredients

scallion

1

salt

1 teaspoon

ginger

1

Steps

1. Dry and pick into pieces.

2. Chop green onion and ginger.

3. Heat the oil in a pan and stir-fry the chopped onion and ginger

4.

5. Add a little salt before leaving the pan, green and oily stir-fried tarragon is ready.

Question 9: Can you eat the artemisia annua? Artemisia annua has a very rich edible and medicinal value, is a perennial herb. We are consuming the fresh and tender stem part of Artemisia annua, the young stem of Artemisia annua is rich in protein, calcium, iron, carotene, vitamin C, aspartic acid, glutamic acid and lysine. And also rich in trace elements and acidic detergent fiber. It is a very good non-polluting green food.

Question ten: the leaves of Artemisia annua can be eaten can also eat, but the flavor is not so good, with the leaves is not easy to save, so the general market is sold only the stem