Artemisia annua, also known as Artemisia aquatica, Artemisia willows, Artemisia vulgaris, Artemisia aromatica, Artemisia aquatica, etc., for the Asteraceae genus Artemisia perennial herbaceous plants. In China's northeast, north and central China have distribution. Artemisia annua has many kinds, according to its young stem color classification, can be divided into white artemisia annua, green artemisia annua, red artemisia annua. Artemisia annua in ancient times has become a dish that people eat, in the Northern Wei Dynasty "Qimin Yaojutsu" and the Ming Dynasty "Compendium of Materia Medica" are recorded. Artemisia annua is pleasantly fragrant, crispy outside and tender inside, with a unique flavor, and is a favorite vegetable delicacy. Artemisia annua is rich in nutrients, containing many vitamins and calcium, phosphorus, iron, zinc and other mineral elements. Each 100 edible part contains 3.6 grams of protein, 1.5 grams of ash, calcium 730 milligrams, phosphorus 102 milligrams, iron 2.9 milligrams, carotene 13.9 milligrams, 47.0 milligrams of ascorbic acid.

Artemisia annua has the effect of cooling, calming liver fire, preventing dental disease, sore throat and constipation. Artemisia annua has a unique flavor due to the presence of siderolenone aromatic oil (C10H10O). It has good therapeutic effects on lowering blood pressure, lowering blood lipids and relieving cardiovascular diseases, and is a typical health care vegetable. Artemisia annua seldom occurs in the growing period of pests and diseases, is a kind of efficient, pollution-free green food. []

Modern research shows that the vitamins, amino acids, aromatic lipids and mineral elements in Artemisia annua is rich in anticancer element selenium content of 23Ug per kilogram, is recognized as anticancer food asparagus more than ten times. In addition, the total flavonoid content in Artemisia annua is relatively high, on lowering blood pressure, lowering blood lipids, alleviate cardiovascular disease have a good therapeutic effect.