Chrysanthemum, as a native vegetable in China, was born in September of the lunar calendar when the autumn wind was bleak and everything withered, and it grew hard in the wind and frost sword. Li Shizhen said in Compendium of Materia Medica that it "has delicate stems and leaves and a faint smell of wormwood, hence the name' Chrysanthemum', with dark yellow flowers that look like people and are called autumn flowers. However, in fact, the name and earliest record of Artemisia selengensis can be traced back to the Tang Dynasty. Sun Simiao, the drug king, classified Artemisia selengensis as a vegetable in his book Qian Jin Fang, and described it as "pungent, flat and non-toxic. Relieve the stomach and resolve phlegm. "This shows that the ancients have realized the dietotherapy effect of chrysanthemum. Modern scientific research tells us more directly that Chrysanthemum morifolium is also rich in vitamins, carotene and various amino acids, which can nourish the heart and soothe the nerves, lower blood pressure and strengthen the brain, clear blood and eliminate phlegm, moisten the lungs and nourish the liver, stabilize the mood and prevent memory loss.
Chrysanthemum morifolium's unique personality and character, as well as rich connotations, have won the love of literati in past dynasties. In Song Dynasty, the "Artemisia annua" in Lu You's "Cut Artemisia annua in a small garden for five acres, and you will feel that people can escape", and the "Artemisia annua" in Su Shi's "Feel the East Wind Cold, Try Spring Vegetables with Artemisia annua" all refer to Artemisia annua. The former is used to pin his thoughts of seclusion condensed by his worries and indignation, while the latter uses things to chant ambition and pin his homesickness. Different from the sad thoughts of ancient people, people today regard Artemisia selengensis as a symbol of love. This is not only because the pronunciation of Artemisia selengensis is similar to that of "Hao Tong", but also because of its daughter posture in the process of cooking and eating, which makes people think.
Chrysanthemum was favored by emperors and princes in ancient times, so "boiling chrysanthemum soup", "roasting chrysanthemum fish", "mixing chrysanthemum" and "burning chrysanthemum" were all popular dishes at that time. However, with the changes of the times, it is difficult to find traces in today's recipes. Nowadays, chrysanthemum morifolium is often served on the table of ordinary people's homes in a simple and simple cooking way, mainly by stir-frying or cold salad. In cold winter, the best way to eat Chrysanthemum morifolium is to rinse hot pot, which not only warms the stomach, but also increases the delicacy of the soup base and has a unique flavor. There are also some Artemisia selengensis in the fish ball soup that Chaoshan people often drink, in order to make the soup more fragrant. In Taiwan Province Province, there is also a popular way to eat glutinous rice balls, in which Artemisia selengensis is added and cooked together. After some water melts, the glutinous rice balls give off the special fragrance of Artemisia selengensis, which matches the sweet and greasy taste and becomes an excellent food.