Artemisia annua, also known as Artemisia quinoa, mugwort, Artemisia annua, Penny, Penny, and Wattle Pole, is a perennial herbaceous plant of the family Asteraceae and Artemisia spp. Its rhizome is erect or obliquely upward, with longitudinal ridges, multiple lateral roots, and creeping underground stems. The leaves of Artemisia annua are elongated, papery, alternate, with a ** surface, grayish-white on the back, and serrated edges. It has a delicate fragrance that is unique to Artemisia plants. Around August, Artemisia annua blooms with yellowish-brown capitate inflorescences. The fruit ripens in November and is ovate in shape. It is widely distributed in rivers and lakes, especially in the Dongting Lake area of Yueyang, Hunan, where Artemisia nids grows very luxuriantly.
As an herbaceous plant, Artemisia nida has a strong ability to adapt during growth. It prefers to grow in humid environments and is commonly found in places such as lakes, paddy fields, and river banks. Because the rhizome of Artemisia nida has longitudinal ridges and creeping underground stems, it can steadily absorb nutrients and water and adapt to a humid environment. In addition, Artemisia annua's leaves are slender and papery, allowing it to better photosynthesize for its growth and reproduction needs. As a result, Artemisia annua plays an important ecological role in wetland ecosystems, not only beautifying the environment, but also providing habitat and food for other plants and animals**.
As a common wild vegetable, Artemisia is widely used on the dining table. In late winter or early spring, Artemisia annua becomes one of the most delicious wild vegetables of the season. In the Dongting Lake area of Yueyang, Hunan, there is a dish of fried bacon with mud and artemisia every year during the Chinese New Year. Stir-fried bacon with mud is one of the traditional local dishes, and its taste is crispy and refreshing, which makes people have an endless aftertaste. Even at the 2008 Olympic Games state banquet, stir-fried bacon with mud was one of the dishes, which shows its high gastronomic value.
The unique taste and fragrance of Artemisia mud make it a delicacy in the minds of many people. When cooking mush, you can use a variety of ingredients, such as bacon, cocoon, chicken, etc., to increase the layering and taste of the dish. The young leaves of Artemisia can be used for stir-frying, stewing meat, cold dishes, etc., while the stems of Artemisia can be cut into segments and stir-fried. The stir-fried mud artemisia is delicious and nutritious, and the texture is not inferior to other vegetables. Stir-fried bacon with mud and artemisia is a home-cooked dish that is simple to make, which can not only maintain the unique flavor of mud artemisia, but also make the bacon more delicious and delicious.
Artemisia is not only a delicious delicacy but also has certain medicinal properties. In ancient times, Artemisia annua was known as Penny, which was believed to have the effects of hemostasis, anti-inflammatory, antitussive, and phlegm-dissolving effects. Medical classics such as "Shennong's Classic of Materia Medica" and "Compendium of Materia Medica" have records of the medicinal use of Artemisia annua.
Artemisia nippon has the characteristics of both medicine and food, and its sexual taste is sweet, pungent and flat. Traditional Chinese medicine believes that artemisia can strengthen the body and replenish deficiency, clear away heat and detoxify. As a medicinal and edible plant, Artemisia nippa is rich in vitamins and a variety of trace elements, especially the content of selenium is more than ten times that of asparagus. Selenium is widely recognized as an anti-cancer element with important health effects. In addition, Artemisia annua also has the effect of nourishing the stomach and moistening the lungs and reducing fire, for the people who have been sick for a long time in autumn and have a strong liver fire, appropriate consumption of Artemisia annua can achieve the effect of conditioning the body and health preservation.
As a wild vegetable, Artemisia is not only delicious, but also rich in nutritional value. It contains a variety of vitamins and trace elements, and is a green, healthy, and pollution-free high-quality food.
Artemisia nippon is rich in vitamin A, vitamin C, vitamin E, vitamin K and other vitamins, among which vitamin C and vitamin E play an important role in antioxidant and immunity. In addition, Artemisia annua is also rich in dietary fiber and minerals, such as potassium, sodium, zinc, etc. Among them, potassium plays an important role in maintaining the body's normal metabolism and water balance, and zinc is an important component of many enzymes in the body, which plays a key role in maintaining the health of bones and the immune system. In addition, Artemisia mud also contains a certain amount of phytosterols and special phenolic substances, which have a certain protective effect on human health.
Artemisia annua, also known as Artemisia quinoa, mugwort, Artemisia annua, Penny, and Wattle Stem, is a common herbaceous wild vegetable. Not only does it have gastronomic value, but it is also widely used in medicinal and health care fields. Artemisia is rich in nutrients and contains a variety of vitamins and trace elements, especially selenium, which is higher than many other ingredients. For different groups of people, appropriate consumption of Artemisia annua can play a role in promoting health and preventing diseases. Therefore, Artemisia annua is not only a delicacy, but also a health food with the characteristics of medicine and food.