Can chrysanthemum leaves be eaten? Why can t you eat quinoa leaves

Artemisia chrysanthemum leaves can also be eaten, generally used to burn chrysanthemum egg soup tastes very good, and has a special fragrance, chrysanthemum leaves can also be fried.

Introduction to chrysanthemum knowledge:

Artemisia chrysanthemum is the stem and leaf of Artemisia chrysanthemum, a plant of the Asteraceae family. Since its flowers resemble wild chrysanthemums, it is also known as chrysanthemum cauliflower. The stems and leaves of chrysanthemum can be eaten together, with the clear air of artemisia and the sweet fragrance of chrysanthemum, and the general nutrients are all-encompassing, especially the content of carotene exceeds that of ordinary vegetables.

Nutritional analysis of chrysanthemum:

Artemisia chrysanthemum contains volatile oils with a special fragrance, which can be eaten and appetizing. Rich in vitamins, carotene and a variety of amino acids, it can nourish the heart and calm the nerves, lower blood pressure and nourish the brain, clear blood and phlegm, moisten the lungs and liver, stabilize mood, and prevent memory loss. Artemisia chrysanthemum contains a special fragrance of volatile oil, which helps to regulate qi, eliminate appetite and increase appetite, and the crude fiber contained in it helps intestinal peristalsis, promotes bowel movement, and achieves the purpose of clearing the intestines and benefiting the intestines; In addition, chrysanthemum has a fragrant smell, which can eliminate phlegm and open depression, and avoid turbidity.

Artemisia chrysanthemum contains a variety of amino acids, fats, proteins and a high amount of sodium, potassium and other mineral salts, which can regulate the metabolism of water and fluid in the body, facilitate urination, and eliminate edema; Artemisia chrysanthemum contains a volatile essential oil, as well as choline and other substances, which have the effect of lowering blood pressure and tonifying the brain.

The leaves of chrysanthemum are edible. It is often used in hot pot, spicy hot, skewers, etc. Chrysanthemum is a fragrant vegetable, its leaves and stems are edible, chrysanthemum has the effect of strengthening the spleen and stomach, but chrysanthemum is very tender, so in the process of making, it should be kept crisp and tender, and at the same time, the fragrance and essential oil components of chrysanthemum should be retained, so when stir-frying, it should be fried quickly over high heat, or directly shabu-shabu, and it can be eaten after scalding.

At the same time, chrysanthemum can also be fried with eggs to make egg cakes. The taste is very fragrant.

The leaves of chrysanthemum are, of course, edible.

The edible parts of chrysanthemum are the stems and leaves.

If the leaves are older, they need to be removed, which will affect the taste.

In the same way, if the stem is relatively old and the nails can't be pinched, it needs to be removed, which will affect the taste.

Artemisia quinoaThe leaves are not delicious because of their bitter taste, and they are also difficult to clean, so it is generally not recommended to eat them unless necessary.

As the saying goes, "quinoa in the first month, artemisia in February, and firewood in March", quinoa is a wild vegetable often eaten in spring.

Artemisia quinoa tender stems taste fragrant, the meat is crisp and tender, can be used as staple food or ingredients, can be cooked, can also be cold dressed, excellent color and taste, can be planted for many years, especially in spring and autumn, can be batch**. Therefore, with the change of people's recipes, artemisia quinoa that has been cultivated has approached the homes of ordinary people, and has also entered high-end guesthouses and hotels.

Characteristics of Artemisia quinoa

The young stems of Artemisia quinoa, the sprouts of the reeds, and the fleshy stems of the underground hypertrophy are edible. The young stems of Artemisia quinoa are dark green or light green, like the thickness of bean sprouts, and can be picked into segments, which has a special strong aroma, which tastes better than celery. Quinoa was originally wild, but now it is technologically advanced and can be cultivated as an annual vegetable.

It has few pests and diseases during its growth period, and basically does not use pesticides.

The tender stems of Artemisia quinoa have a fragrant taste, crisp and tender meat, can be used as a staple food or ingredient, can be cooked, can also be cold dressed, and the color and taste are excellent; One year planting can be used for many years, especially in spring and autumn, and can be batched**. Therefore, with the change of people's recipes, artemisia quinoa that has been cultivated has approached the homes of ordinary people, and has also entered high-end guesthouses and hotels.

The above content refers to Encyclopedia - Artemisia annua.

Artemisia. The leaves can be eaten, as early as the Ming Dynasty, the citizens of Nanjing began to eat the leaves of Artemisia nipple as vegetables, with a long history, the leaves of Artemisia nippon are feather-shaped, the ends are slightly pointed, the flowers are yellow, when the leaves of Artemisia nipple are preserved, they should be packed into plastic bags, and then placed in the refrigerator compartment.

Can you eat the leaves of Artemisia.

1. You can eat it.

The leaves of Artemisia annua can be eaten. Since the Ming Dynasty, people in the Nanjing area have picked the leaves of Artemisia nippon as wild vegetables.

Edible and feeding has a long history, and at present Artemisia as a common vegetable in the Jiangnan area.

It has a cultivation base, and its main varieties are Artemisia microphylla and Artemisia microphylla.

2. Variety introduction.

Artemisia nippa is a perennial herbaceous plant with pennies of about 20 cm, pinnate leaves with slightly pointed ends, and the front of the leaves is cyan and the back of the leaves is grayish-white. The flowering period of Artemisia annua is in the summer and autumn of each year, and the flowers are yellow and cylindrical.

3. Storage method.

The leaves of Artemisia mud should be refrigerated. First of all, pour the picked artemisia leaves into the vegetable basket to remove the rotten leaves, rotten leaves and impurities, and then put the artemisia leaves into a fresh-keeping bag, tie the bag tightly and put it in the refrigerator.

Artemisia quinoaThe leaves can be eaten, and the leaves of Artemisia quinoa can be fried and eaten, but the taste is bitter and unpalatable, and it is generally not used to eat, and it is generally eaten by the stems.

The home-cooked practice of stir-frying bacon with quinoa, the steps are as follows:

Ingredients: Artemisia quinoa stems, bacon.

Excipients: chicken essence, sugar.

Cooking wine, light soy sauce, garlic sprouts, chili peppers.

1. First of all, clean the quinoa.

2. Then fold the quinoa into segments.

3. Then cut the bacon into strips.

4. Then shred the red pepper.

5. Pat the garlic sprouts flat and cut them into sections.

6. Put the bacon into the pot and stir-fry the oil.

7. Then pour in an appropriate amount of cooking wine.

8. Then pour in the quinoa and stir-fry together for a while.

9. Then add an appropriate amount of sugar, chicken essence, and stir-fry quickly for a while.

10. Then add the chili pepper and stir-fry a few times.

11. Then pour in the garlic sprouts and stir-fry quickly.

12. Then add an appropriate amount of light soy sauce and stir-fry quickly before removing from the pot.

13. In the last step, remove from the pot and serve on the plate.

The leaves of Artemisia quinoa can be eaten, but they are generally not edible, and the small leaves on the rhizome should be removed first, and then the young stems should be left into small sections. The young stems, reed buds and fleshy stems of the ground are all edible, and the young stems of the quinoa are dark green or light green, which can be picked into the shape of a segment, and have a special strong aroma, which tastes much better than celery.

One year planting can be used for many years, especially in spring and autumn, and can be batched**. With the change of people's recipes, artemisia quinoa that has been cultivated has approached and understood the homes of ordinary people, and has also entered high-end guesthouses and hotels.

The leaves are also edible, and they are generally used to burn chrysanthemum egg soup, which tastes very good, and has a special fragrance, and chrysanthemum leaves can also be fried.

The stems and leaves of chrysanthemum can be eaten together, with the clear air of artemisia and the sweet fragrance of chrysanthemum, which is fresh and fragrant and crispy.

The aromatic essential oil in chrysanthemum is easy to volatilize when heated, which will weaken the stomach-strengthening effect of chrysanthemum, so you should pay attention to stir-frying quickly when cooking. Soup or cold salad is beneficial for people with poor gastrointestinal function.