As the cold air suddenly descends, it is also a good time for chrysanthemum to start to be marketed in large quantities.
The taste of chrysanthemum herbs is fresh and tender, with some special aroma and bitterness, so it is also called bitter herbs.
But this is also the most attractive thing about chrysanthemum, which is also the unique soul of chrysanthemum.
There are many varieties of chrysanthemum, but there are mainly two types, one is the round-leaved chrysanthemum, the leaves are round or ovate, the edges are serrate, the leaf surface is hairy, and the petiole is thicker.
The other is Artemisia acuminata, which has lanceolate or oblong-elliptic leaves with smooth edges, smooth leaf surfaces, and thin petioles.
The difference between these two kinds of chrysanthemum is not only in appearance, but also in the production area, taste, nutritional content, etc., and buying the wrong chrysanthemum may affect the tenderness and flavor of the dish.
So, how should we distinguish between the round leaves and the pointed leaves of chrysanthemum? And how should you choose fresh chrysanthemum? Next, let's find out.
Difference Between Round-leaved Chrysanthemum and Sharp-leaved Chrysanthemum
1. Production area
Generally speaking, Artemisia rotundifolia is mainly distributed in the northern region, especially in the North China Plain, because the climate here is suitable, the soil is fertile, and the water is sufficient, which is suitable for the growth of Artemisia rotundifolia.
Artemisia acanata is mainly distributed in the southern region, especially in the Yangtze River basin, because the climate here is warm, the soil is barren, and there is less water, which is suitable for the growth of A. acuminata.
Of course, this is not absolute, with the development of artificial cultivation, the two kinds of chrysanthemum can also be grown in different regions, but the yield and quality may vary.
2. Appearance
There are obvious differences in the appearance of Artemisia rotundifolia and Artemisia acucumata, which are mainly reflected in the shape, edge, surface and petiole thickness of the leaves.
The leaves of Artemisia rotunda are round or ovate, with serrated edges, villous leaf surfaces, thick petioles, and a fuller appearance overall.
The leaves of Artemisia acuminata, on the other hand, are lanceolate or oblong-oval, with smooth edges, smooth leaf surface, thin petioles, and an overall slender look.
The difference in appearance between these two types of chrysanthemum is easy to discern and can be clearly distinguished by careful observation.
3. Taste
There are also certain differences in the taste of Artemisia roundifolia and Artemisia sharpifolia, which are mainly reflected in the tenderness and smell.
Artemisia roundifolia has thicker leaves, thicker petioles, and less tenderness, and needs to be sautéed or cooked to eat, otherwise it will have a rough feeling.
The leaves of Artemisia acupuncture are thinner, the petioles are thinner, and the tenderness is higher, which can be mixed cold or fried, or even eaten raw, and will have a crisp and tender feeling.
The smell of chrysanthemum rotundifolia is heavier, while the fragrance of chrysanthemum sharpleaf is lighter in comparison.
4. Nutrients
There are also some differences in the nutritional composition of Artemisia rotunda and Artemisia acurum, which are mainly reflected in vitamin C and calcium.
Artemisia rotundifolia has a high vitamin C content, containing 60 mg of vitamin C per 100 grams of edible portion, which is an excellent antioxidant that can enhance immunity, prevent colds, and beautify the skin.
The vitamin C content of Artemisia acube is lower, containing 30 mg of vitamin C per 100 grams of edible portion, although it also has a certain antioxidant effect, but it is not as obvious as Artemisia roundifolia.
Artemisia acumina has a high calcium content, containing 120 mg of calcium per 100 grams of edible portion, which is an important bone health substance, which can promote bone development, prevent osteoporosis, and enhance tooth strength.
The calcium content of Artemisia roundifolia is low, containing 60 mg of calcium per 100 grams of edible portion, although it also has a certain bone health effect, but it is not as significant as Artemisia acuminata.
Artemisia chrysanthemum also had a title called "emperor dish" in ancient times, because of its low yield, it could only be used as a royal special.
But now that everyone's living conditions are better, they can buy food whenever they want.
It's just that before buying, you should also distinguish different leaves and varieties, after all, the difference between the two kinds of chrysanthemum is still quite big, and it is the best to understand the difference and then choose the most suitable one.