Lishi Artemisia annua [Hubei Jingshan specialty]

What is Lishi Artemisia annua? Authentic Hubei Jingshan specialty: Lishi Chenopodium

Content summary:Do you want to know what Lishi Chenopodium is? This article is a detailed introduction to the local specialty of Jingshan, Hubei Province - Lishi Artemisia annua. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lishi Artemisia annua. The full text takes about 2 minutes to read, mainly including the basic introduction of Lishi Artemisia annua

Basic introduction of Artemisia annua in Lishi

Artemisia annua, also known as Artemisia selengensis, Artemisia selengensis, Artemisia annua, and Artemisia annua in the Asteraceae family, is a wild herbaceous plant. As early as when Zhu Yuanzhang declared himself emperor in Nanjing during the Ming Dynasty, people would pay tribute as "tribute" to Nanjing every year during the Qingming Festival. Since then, people have gradually formed the habit of collecting wild Artemisia annua for food. Artemisia annua is a popular green health food nowadays, which has the functions of dispelling wind and dampness, strengthening the spleen and stomach, resolving phlegm, promoting digestion, enhancing human immune function, and containing rich aromatic oils. Cold or stir fried tender stems, fragrant and delicious, rich in nutrients, and unique in flavor

Artemisia annua is consumed with fresh and tender stems, which are fragrant, delicious, crispy and refreshing, and rich in nutrients. Each 100 grams of tender stem contains 3.6 grams of protein, 1.5 grams of ash, 730 milligrams of calcium, 10.2 milligrams, 2.9 milligrams of iron, 1.4 milligrams of carotene, 49 milligrams of vitamin C, 20.4 milligrams of aspartic acid, 34.3 milligrams of glutamic acid, and 0.97 milligrams of lysine. And it contains abundant trace elements and acidic detergent fibers

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