Fresh and refreshing spicy white mugwort
Overview
The cold wind is still there in spring, and in the seemingly deserted fields, if you look carefully, you can still find traces of spring rippling in the wilderness. After a winter of dormancy, the white wormwood slowly revealed its furry little head in the spring breeze, feeling the spring breeze blowing wantonly. The shepherd's purse on the side was shivering in the spring breeze that turned from warm to cold, and even the leaves were frozen into a slightly reddish green. At this time, the earth has slowly melted from the winter ice layer into soft soil. The white wormwood with well-developed root system greedily absorbs the moisture in the soil layer, trying hard to get the top spot in this big gathering of spring wild vegetables. It is really not easy to dig out whole wormwood stalks from the ground with one hand and no effort without the help of tools. So this is the moment to test whether your two-finger meditation skills are strong enough! Among wild vegetables, Artemisia annua is loved by many people for its high medicinal and edible value. Artemisia annua is not only a natural green food, but also a natural medicinal material. It has specific curative effects in nourishing the liver and preventing hepatitis. Eating and drinking it for many years can prevent hepatitis. Today I am going to use it to make a dish with a different taste, which is spicy and unique taste of Artemisia annua. Today’s gourmet ingredients: 500 grams of whole Artemisia annua, Seasoning: 15 grams of oil consumption,
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