Caidian Artemisia annua [Hubei Wuhan specialty]

What is Caidian Artemisia annua? Authentic Hubei Wuhan specialty: Caidian Artemisia annua

Content summary:Do you want to know what Caidian Artemisia annua is? This article is a detailed introduction to the special product ofWuhan, Hubei - Caidian Artemisia annua. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Caidian Artemisia annua. The full text takes about 3 minutes to read, mainly including the basic introduction of Caidian Artemisia annua and its nutritional value? What are the product characteristics of Caidian Artemisia annua? How did the history of Caidian Artemisia annua come about? The production method of Caidian Artemisia annua, etc

Basic introduction of Caidian Artemisia annua

Caidian Artemisia annua is mainly produced in Caidian District, Wuhan City. 90% of the Artemisia annua in the Wuhan market comes from Caidian, and Jinji Village in this area is also known as the "Number One Artemisia annua Village in Chutian". Caidian Artemisia annua has unique qualities such as "fragrant, delicious, crispy, tender and refreshing", which are highly welcomed by consumers

What are the nutritional values of Caidian Artemisia annua

The scientific name of Artemisia annua is narrow leaved wormwood, also known as reed wormwood, willow wormwood, water wormwood, green wormwood, etc. According to Volume 15 of the Compendium of Materia Medica, Artemisia annua has a sweet and non-toxic odor. It is mainly used to treat the five distension evil qi, wind cold dampness of the spleen, tonifying the middle and qi, long hair, light body after long-term consumption, bright ears and eyes, and prevent aging. Traditional Chinese medicine believes that besides consumption, it also has functions of clearing heat, promoting dampness, and killing insects

The tender stems, reed shoots, and fleshy stems of Artemisia annua can all be consumed. The tender stems of Artemisia annua are deep green or light green, similar in thickness to bean sprouts, and can be picked into sections. They have a special and strong aroma, which is better than the taste of celery

How did the history of Caidian Artemisia annua come about

Since the introduction of Artemisia annua seedlings from Kunming, Yunnan in 2002, Caidian District, Wuhan City has strictly designated funds and strengthened base construction in order to accelerate the pace of building new rural areas. The planting of Artemisia annua in Caidian is centered around the Hongbei Science and Technology Park, Dwarf, Yong'an and other bases. It extends along the 318 National Highway from Qianhu Village in Dwarf Street to Dongyue Village in Yong'an Street, with a deep expansion and east-west extension. Nowadays, the planting area of Artemisia annua in Caidian District has reached more than 30000 acres

Method of making Caidian Artemisia annua

Stir fried Artemisia annua in sausage

Ingredients: 400g Artemisia annua, 1 sausage, half garlic, 3 millet spices

1. Wash the Artemisia annua, remove the older stems, and leave the tender ones in small pieces

2. Steam the sausage in a steamer and cut it into slices; Cut garlic into small pieces, chop chili into small pieces, set aside

3. Add a little oil to the pot, add garlic slices and sausage slices, stir fry for 2 minutes, then add Artemisia annua, add an appropriate amount of salt, continue stir frying for about 3 minutes, sprinkle with chili and stir fry briefly