This weed is a close relative of Artemisia annua, which is tender and delicious in March and turns white in June, and can only be used for fire
With the more advanced scientific level, people are more casual in eating, the previous seasonal fruits and vegetables in any season have the possibility of eating, but people still prefer seasonal vegetables and fruits. In fact, vegetables in different seasons have different nutrients, they have different appearances, tastes, and bring us different surprises at different times, which may be the charm of nature!
The variety of vegetables in the countryside is even more abundant, and although the appearance of xie wild vegetables is more casual, the nutritional value and taste are very rich and delicious. In the case of Artemisia alba, some old people are full of praise for it. Artemisia annua grows in early spring, everything recovers, fresh and tender, not only delicious, but also regular consumption can clear heat and detoxification, which is very beneficial to the health of the body.
Maybe some friends are more unfamiliar with Artemisia alba, but when it comes to Artemisia annua, no one must not know that as a must-have green dish for hot pot, Artemisia annua is second only to lamb. Artemisia annua is a close relative of Artemisia alba and belongs to the same class of plants. There are only slight differences in appearance and efficacy.
Artemisia alba is not white all over, but its leaves have white fluff, which seems to be white from a distance, and the feel of artemisia is also soft and kind because of this layer of fluff.
The leaf color of Artemisia alba also becomes whiter as the seasons change. Spring artemisia is more tender and fresh, summer artemisia is more vigorous and more "white" characteristics, more and more able to distinguish its color.
The edible method of artemisia alba is similar to that of artemisia annua, because of its delicious characteristics, neither of which needs to be too thick to cook, but only needs to be cleaned after picking and stir-fried. Usually, we will blanch it with hot water before stir-frying, which will not only remove the earthy taste, but also make the white artemisia more tender.
Eating more artemisia can make people clear heat and stop bleeding, but also nourish the liver and protect the liver, so artemisia has won people's love and attention. It has a place among nutritious vegetables.
Now is about to usher in March and April, is a good season to eat artemisia, this time the artemisia is not only nutritious and very tender, if it is later, wait until May and June, artemisia can be "worthless", you can compare, at that time the artemisia must be chai and old, defeat your good impression of artemisia.
How, through the above introduction, are you very interested in artemisia annua, it is better to choose a place with artemisia annua when you step on the green, feel the nature and taste the deliciousness of artemisia, visual and sensory enjoyment will definitely benefit you from this spring trip!