Artemisia vulgaris
Artemisia annua, also known as Artemisia annua, Wild Ground Yellow Chrysanthemum, Revolutionary Vegetable, Annan Vegetable, is a family of Asteraceae, artemisia anthracene plant of the genus Artemisia anthracene, with a reddish-brown or orange-red corolla. It is a weed that is widely distributed in the tropical and subtropics. It prefers warm, moist, fertile soils and grows at altitudes of 300–1800 m next to roads, water or shrublands. Artemisia annua is native to the Mediterranean Sea and is distributed in Jiangxi, Fujian, Hunan, Hubei, Guangdong, Guangxi, Guizhou, Yunnan, Sichuan, Tibet, Hainan, Taiwan, etc., as well as in Thailand, Southeast Asia and Africa.
Artemisia annua plant
Inflorescence of Artemisia barbarum
The inflorescences of Artemisia barbarum mature like dandelions
Artemisia barbarum inflorescence
Edible value of Artemisia vulgaris
In the Ming Dynasty's "Saving the Wilderness Materia Medica", it is recorded that artemisia annua was "saving the wilderness" in the past. Legend has it that in the revolutionary years, the revolutionary ancestors often used the belly of artemisia vulgaris, and the wild artemisia was also called "revolutionary dish". Young leaves are a delicious wild vegetable with a crisp and fragrant taste. The whole plant can be medicated, spicy taste, flat sex. It has the effect of strengthening the spleen and reducing swelling, clearing heat and detoxification, qi and diuresis.
Artemisia vulgaris
Artemisia annua needs to use unflowering seedlings to cook, and after cooking, it has a special aroma, similar to Artemisia annua, which is more intense than Artemisia annua. Artemisia annua has a high taste in wild vegetables and is of great edible value.
How to eat Artemisia vulgaris
On Yuno Artemisia
Ingredients: Artemisia annua, peeled egg, ginger, garlic, lean meat, salt, oil, monosodium glutamate.
Method: Artemisia annua remove the flower buds to leave young stems and young leaves, wash several times and drain for later, control the water, boil the oil, add ginger shreds, pork and stir-fry, pour into a large bowl of water and boil, add artemisia annua and cook for a few minutes, add the cut skin egg, salt, minced garlic, monosodium glutamate, stir well.
On Yuno Artemisia
Cold tossed with artemisia vulgaris
Ingredients: Artemisia vulgaris, sesame oil, salt, monosodium glutamate.
Directions: Wash the artemisia vulgaris, blanch the water and drain the water, mix well with salt, monosodium glutamate, garlic, mix well, and finally drizzle with sesame oil.
Cold tossed with artemisia vulgaris
Stir-fried wild artemisia
Ingredients: Artemisia annua, lard, garlic, salt, oyster sauce.
Directions: Wash and set aside the artemisia vulgaris, add lard in a hot pan, add garlic and stir-fry, add artemisia annua, stir-fry with oyster sauce and salt to taste, stir-fry to taste and get out of the pan.
Stir-fried wild artemisia
Picking of artemisia vulgaris
Artemisia annua is distributed in autumn, winter and spring, mainly in the field, by the stream, and by the reservoir, and the plant has a special fragrance and is easier to distinguish. Artemisia annua is non-toxic and widely distributed in the wild, and is generally not cultivated. It is generally necessary to pick young seedlings that have not flowered, and if the inflorescence has grown, the side buds can be picked.
Artemisia barbarum grows in moist places