Artemisia selengensis is also called Artemisia selengensis, Artemisia selengensis and chrysanthemum. Originated in the Mediterranean coast, it has been cultivated in China for more than 900 years. In ancient China, chrysanthemum was a court delicacy, so it was also called the emperor's dish. Chrysanthemum is a semi-cold-tolerant vegetable and does not need strict light. Generally, weak light is better. Chrysanthemum morifolium flowers are similar to wild chrysanthemums and are yellow or white.
Nutritional efficacy:
Chrysanthemum is rich in vitamins, carotene, amino acids, protein and a large number of mineral elements such as sodium and potassium. The carotene content of chrysanthemum is higher than that of spinach, which can regulate water-liquid metabolism and eliminate edema. Trace element copper is an indispensable nutrient for human health and plays an important role in blood, central nervous system and immune system. Chrysanthemum also contains a kind of volatile oil with special fragrance, which has the functions of promoting digestion, stimulating appetite and stimulating appetite. The crude fiber contained in it can also help intestinal peristalsis and promote defecation. Therefore, eating Artemisia selengensis regularly can nourish the heart and soothe the nerves, lower blood pressure and replenish the brain, and prevent memory loss. In addition, according to ancient medical books in China, Artemisia selengensis is sweet and nontoxic, and has the effects of calming the heart, calming the nerves, nourishing the spleen and stomach, and benefiting the stomach.
Common practices:
What are the common practices of Chrysanthemum morifolium in daily life?
Sausage with garlic, cold chrysanthemum, minced chrysanthemum meat, fried rice noodles with chrysanthemum, scrambled eggs with chrysanthemum and boiled chrysanthemum are all common practices.
The same ingredients and different cooking methods can present different cuisines. How's it going? Are you excited? Hurry up and learn!