1 recipe found
The roots of Artemisia annua are cool in nature and sweet in taste, while the leaves are neutral in nature and can calm liver fire. It can treat diseases such as weak stomach qi, edema, and puffer fish poisoning, as well as prevent bud disease, throat disease, and constipation. Rhizome contains high starch content, which can provide heat energy for the body, and can also be used as a tissue component of nerve structures, components, enzymes, and hormones. At the same time, it can also protect the brain and act as a detoxifier for the liver to store glycogen. Artemisia can be eaten cold or stir-fried. The young stems and leaves are used as vegetables or pickles. Artemisia is highly resistant to stress and seldom suffers from diseases and insect pests. It is a pollution-free green food and one of the main wild vegetable varieties supplied in some markets in Jiangnan, China in winter and spring.
