1. First of all, the families and genera of the two plants are different:

Arugula belongs to the order Platycodonales, Asteraceae, Tubular subfamily, Chamomile family, and Artemisia genus.

Mimi Artemisia belongs to the order Brassicaceae, Brassicaceae, garlic mustard family, and Artemisia genus.

2. Morphological differences:

Yellow wormwood: the flower head is ovoid, almost spherical, with 3-4 layers of involucral bracts, and the outer involucral bracts are herbaceous and ovate. Or oval, with light yellow back, green middle rib, hairless, membranous edges, middle and inner bracts elliptical, nearly membranous or membranous; inflorescence base small, raised; 6-10 female flowers.

Mimi Artemisia (Artemisia vulgaris): Inflorescences are corymbose-shaped, elongated during the fruit period; sepals are upright, fall early, oblong and strip-shaped, with bifurcated pubescence on the back; petals are yellow and oblong Obovate, 2-2.5 mm long, or slightly shorter than the sepals, with claws; 6 stamens, one-third longer than the petals.

Artemisia capillaris, also known as Oregano, Mouse Claw, Tian Naili, Yin Chen, Ma Xian, Yin Chen, Artemisia annua, Artemisia annua, Anlu grass, Latin name Artemisia capillaris Thunb. Tubular flowers, Artemisia, a plant in the Asteraceae and Origanum genus, survives winter and grows from its roots in spring, hence the name Yinchen or Yinchen. In summer, its seedlings turn into mugwort, so it is also called mugwort. Chinese people still have the habit of using rice flour to make wormwood cakes and dumplings.

To use Artemisia vulgaris for cooking, you need to pick young seedlings. The old medicinal plant is Artemisia vulgaris. Therefore, there is a saying that "in February there are wormwood and in May there are wormwood". Distributed on river banks and low hillside areas in low-altitude areas in China, Japan, North Korea, Mongolia and other countries. There are two harvest periods for Yinchen. Those picked in spring are called "Mian Yinchen"; those picked in autumn are called "Yinchenhao".

Mimi Artemisia (Bo Niang Artemisia) - recorded in the ancient "Materia Medica for Famine Relief". "Henan Farmland Weeds" defines the modern classification of Artemisia miltiorrhiza as a cruciferous herbaceous plant. There are also those who compare it with the Artemisia bainiang recorded in the ancient "Wild Cookbook", but it is actually not the same kind; "Wild Cookbook" says: "The Artemisia baoniang has strong roots and cannot be disintegrated, like lacquer glue." And wheat. Artemisia mimi in the ground has only one root and one seedling, and it is easy to uproot it. Seedlings taste bitter.