The efficacy and function of Artemisia selengensis

Artemisia selengensis is a weed that is hated in farmyards and is very vigorous. Alias: Artemisia annua, Artemisia annua, Artemisia selengensis, Artemisia argyi, Artemisia selengensis, Artemisia annua, a green plant of the cruciferous family. Annual woody plant. It is commonly found in most areas of my country, growing on roadsides or wheat fields, with fine leaves that resemble carrot leaves. The flowers are light yellow and clustered at the top. It is edible when young and also has medicinal value. The seeds are as small as rice grains and can be pressed to produce oil. So what are the functions and effects of Artemisia selengensis? Let’s learn about it in detail.

Nutritional components and effects of Artemisia selengensis

When Artemisia selengensis is tender, it is not only edible, but also delicious. More importantly, it also has certain effects and functions on the body, such as resolving phlegm and clearing the throat, clearing the brain and facilitating urination, and moistening the intestines and stool. The seeds of older Artemisia selengensis contain glucosinolates and fatty acids, which have a certain therapeutic effect on chronic bronchitis. The unique spicy taste of Artemisia selengensis can stimulate the body's metabolism. It also contains a lot of dietary fiber, which has a significant laxative effect. You can pick a lot of them in spring, wash them with hot water, add appropriate amount of cold water and put them in the refrigerator for refrigeration, and take them out anytime and anywhere when they are out of season.

Like Artemisia selengensis, Artemisia annua is a malignant weed in wheat fields, and many researchers have tried their best to find ways to eliminate it. Since Artemisia selengensis tastes so good, why not pick it and eat it? Considering that you are involved in it and you can clean up the fields at the same time, why not give it a try, killing two birds with one stone?

It’s a good season for Artemisia selengensis, and you can enjoy the green and crispy dishes

Around the second day of the second month of the lunar calendar, Chinese chrysanthemums turn yellow, and the Artemisia selengensis is thriving, green and light yellow, and mouth-watering. This is the best time to collect and consume them. Otherwise, when the rice seedlings grow a little bigger, the farmers will just hoe them away.

Artemisia buns and dumplings

When the Artemisia selengensis just grows out, pick it, wash it, make the seeds into pancakes, stir-fry it, mix it into flour, and make noodles or dumplings. It is delicious!

Artemisia selengensis steamed bun

Artemisia selengensis steamed bun, also known as fragrant wormwood steamed bun, is a special snack of Hanyin people in spring and summer. It is made of glutinous rice flour made from wine rice (i.e. glutinous rice) and natural fragrant mugwort, steamed into a steamed bun. It is green and fragrant with a delicate taste. It is an innocent green food and is loved by locals. Hanyin Artemisia Sesame Buns are made with fragrant mugwort collected from pollution-free mountains and are highly nutritious.