When eating wild vegetables in spring, three kinds of artemisia are indispensable. They are delicious and nutritious. Don’t know how to eat them. If you miss it, wait until next year.

When I was a child, I often heard from my grandparents that they lived a difficult life in the past. At that time, they often did not have enough to eat or wear warm clothes. What they longed for most in the four seasons of the year was the arrival of spring, because there were fewer wild vegetables to eat in spring. It can help fill your stomach and reduce hunger. Being able to eat wild vegetables is the happiest thing.

Therefore, every spring, various wild vegetables will always appear on my family’s dining table. For grandparents, it is not so much eating wild vegetables as it is reminiscing about the bitterness and sweetness, recalling the hardships in the past years, and full of nostalgia for these wild vegetables, especially the following three kinds of wild vegetables, which are indispensable every year.

When eating wild vegetables in spring, three kinds of artemisia are indispensable. They are delicious and nutritious. Don’t miss it and wait for next year!

1. Wormwood

Wormwood is a common wild vegetable in rural areas. It is also known as Artemisia annua, Artemisia annua, Artemisia annua, Artemisia annua and other aliases. It is also a wild vegetable loved by people in our hometown. One, it is not only rich in nutrients, but also has certain health effects.

The tender roots of Artemisia trichosanthes are harvested in spring and can be fried or eaten cold. They are delicious and rich in various nutrients, especially carotene and vitamin C, which help to enhance the body's immune function. Improve the body's quality, thereby achieving the effects of preventing and curing diseases, moisturizing the skin, and beautifying the face.

2. Artemisia wormwood

Artemisia wormwood is called "Grandma's Wormwood" in our hometown. It is a common weed on the roadside in rural areas and a wild vegetable we often eat. It has been among the people since ancient times. As the saying goes, "Artemisia in March and Artemisia in April, used as firewood in May and June." Now it happens to be April in Yangchun, which is the season for picking Artemisia. If you don't eat it, you will get old.

The young stems, leaves and seedlings of Artemisia arborescens can be fried or mixed with noodles to make green dumplings, mugwort cakes, etc. They have a wormwood aroma and are relatively fresh, and have a slightly sweet taste after a long time. It is a very delicious dish. Delicious wild vegetables are rich in nutrients and health effects. They have the effects of clearing away heat and dampness, promoting choleretic and reducing yellowing.

3. Wild chrysanthemum

Wild chrysanthemum is what we often call "revolutionary food". During the revolutionary war years, the Red Army used it to satisfy their hunger, so it was named "revolutionary food". After the revolution, the life of farmers is still very difficult, so wild chrysanthemum has always been a "life-saving vegetable" for poor farmers to survive. Until now, even if living conditions have improved, wild chrysanthemum is still a "delicacy" on our tables.

The young stems, leaves and seedlings of wild chrysanthemum can be used as wild vegetables, stir-fried, eaten cold, made into soups, stuffings, etc. They are delicious, sweet and delicious, and rich in nutrients, rich in protein, crude fiber, Carotene, vitamin C, vitamin B, niacin and other nutrients have the effect of strengthening the spleen and stomach, nourishing yin and promoting qi.

The three types of artemisia, Artemisia vulgaris, Artemisia capsinum, and Corylops chrysanthemum, are all herbaceous plants of the Asteraceae family. They are very common wild vegetables in rural areas and are also the favorite delicacies of people in my hometown. Every year in spring, it is The delicacies that are a must-eat on our family’s dining table are also a way for grandparents to remember the hardships and sweetness, and to miss the hard years of the past.