How much is a jin of the perennial herb Artemisia selengensis? Can you eat it? How is it different from garland chrysanthemum?
Artemisia selengensis, also known as Artemisia selengensis, water wormwood, willow-leaf wormwood, donkey wormwood, quinoa wormwood, fragrant mugwort, small mugwort, and water mugwort, is a common perennial wild vegetable in China. Because it has effects such as calming liver fire and preventing constipation and throat ailments, it is widely eaten. So how much is a jin of Artemisia selengensis? Can you eat it? How is it different from garland chrysanthemum?
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Can you eat it?
Yes, it can be eaten, and it has effects such as cooling, calming liver fire, preventing dental disease, sore throat, and constipation. Artemisia selengensis has a unique flavor because it contains the aromatic oil platycladone (C10H10O). It has good dietary therapeutic effects on lowering blood pressure, lowering blood lipids, and alleviating cardiovascular disease, and is a typical health vegetable. Artemisia selengensis rarely suffers from pests and diseases during its growth period, making it an efficient, pollution-free green food.
Artemisia selengensis is rich in nutrients, containing many vitamins and various mineral elements such as calcium, phosphorus, iron, and zinc. Every 100 [unit] of the edible portion contains 3.6 grams of protein, 1.5 grams of ash, 730 milligrams of calcium, 102 milligrams of phosphorus, 2.9 milligrams of iron, 13.9 milligrams of carotene, and 47.0 milligrams of ascorbic acid.
How to eat it:
Method one: Stir-fried Artemisia selengensis with cured meat
Ingredients: Artemisia selengensis, cured meat, red pepper, light soy sauce, soy sauce, salt, oil
Steps:
1. After washing the Artemisia selengensis, cured meat, and red pepper clean, cut the Artemisia selengensis into sections, slice the cured meat, and shred the red pepper;
2. Heat oil in a pan, put the cured meat slices into the pan, stir-fry until slightly browned, then set aside;
3. Put the shredded red pepper into the pan and saute until fragrant, then pour in the Artemisia selengensis and stir-fry. After it softens, pour the cured meat into the pan and stir-fry together, drizzle in soy sauce, add salt to taste, and it is ready.
Method two: Cold-tossed Artemisia selengensis
Ingredients: Artemisia selengensis, red pepper, garlic, chili, Sichuan pepper, light soy sauce, vinegar, white sugar, soy sauce, cooking oil
Steps:
1. Wash the Artemisia selengensis, red pepper, garlic, and chili clean, cut the red pepper into shreds, and mince the garlic;
2. Boil water in a pan, drizzle in an appropriate amount of cooking oil, add the Artemisia selengensis, then add the shredded red pepper, blanch until cooked, then remove and drain the water;
3. Heat oil in a pan, add the shredded red pepper and Sichuan pepper and stir-fry until fragrant, turn off the heat, pour in the minced garlic and stir-fry using the residual heat to bring out the aroma, then drizzle in light soy sauce, vinegar, and soy sauce, sprinkle on white sugar, stir evenly, and pour over the Artemisia selengensis.
Difference from garland chrysanthemum:
Artemisia selengensis, also called Artemisia selengensis, fragrant mugwort, and water mugwort, belongs to the Asteraceae family, Artemisia genus, and is divided into multiple types such as white wormwood and green wormwood. It carries a strong fresh fragrance, and we mainly eat its tender stem portion, which is crisp and refreshing with a lingering delicate aroma. It contains multiple vitamins and various mineral elements such as calcium, phosphorus, iron, and zinc. Artemisia selengensis is cool in nature, clears heat and detoxifies, and has effects such as cooling, calming liver fire, dispelling wind-dampness, reducing inflammation, and relieving cough.
Garland chrysanthemum, also called crown daisy, chrysanthemum greens, and garland chrysanthemum greens, also belongs to the Asteraceae family, Artemisia genus. Classified by leaf size, there are two types: large-leaf garland chrysanthemum and small-leaf garland chrysanthemum. Its special fragrance is different from that of Artemisia selengensis, and its taste is slightly milder. Its seedlings, tender stems, and leaves are all commonly eaten, and can be used for stir-frying, cold tossing, or making soup. Garland chrysanthemum has effects such as purifying the blood, nourishing the heart, lowering blood pressure, moistening the lungs, and clearing phlegm.