Can you eat young willow sprouts in autumn? Can Artemisia sprouts be eaten raw

I can eat it. Artemisia sprouts are eaten in a variety of ways, usually we blanch the fresh Artemisia sprouts with boiling water, remove the water, and add appropriate minced garlic and salad oil.

Condiments such as light soy sauce can be made into cold dishes, and they can also be chopped and served with raw eggs.

Mix into egg mixture, stir-fry small pieces in the pan and then eat. Artemisia sprouts are particularly malleable, and can cook a variety of different flavors according to their own needs.

*Whether the tender willow artemisia buds in autumn can be eaten needs to be analyzed on a case-by-case basis**.

In general, young artemisia sprouts and young leaves contain a variety of vitamins and minerals, and have a fresh and tender taste, which can be eaten as a side dish or cooked directly in dishes. However, the young willow sprouts in the fall may have grown into lush plants, and the mature plants may have a different texture and taste than the young buds, and there may also be safety concerns. Therefore, if you want to eat young willow sprouts in autumn, it is best to determine its variety and safety first, or consult a professional.

The appearance of willow sprouts is similar to that of mugwort, which is more crisp and bitter than mugwort. Artemisia annua, also known as Artemisia annua, Artemisia annua, Artemisia alba, etc., is a perennial herbaceous plant of the Asteraceae family, and its young stems and leaves are edible. It is mainly distributed in the north and south of the Daxing'an Mountains, cold and heat resistant, and grows in riparian wetlands, swamps, willow forests and shrubs.

Field collection is generally carried out in May and June, and after harvesting, blanch it with water to remove the bitterness and then stir-fry, dip it in sauce or make stuffing and soup.

Artemisia sprouts have the effect of clearing fire. If you have a yellowish tongue coating, bad breath and constipation, eat a large meal of Artemisia sprouts and all these symptoms will disappear.

Artemisia sprouts not only have edible value, but also medicinal value. Artemisia sprouts have a somewhat bitter taste, but their effect is great and they are used to keep the body healthy. However, it should not be eaten excessively.

How to eat Artemisia sprouts.

Method 1. Ingredients: Artemisia sprouts Excipients: garlic hot sauce.

Method:1Pick and wash the willow sprouts.

2.Make water in a pot and bring to a boil over high heat.

3.Add the washed willow sprouts and blanch them.

4.Remove the blanched willow sprouts and soak them in cold water.

5.Prepare the garlic spicy sauce.

6.Squeeze out the willow sprouts and place them on a plate.

7.Artemisia sprouts are dipped in hot sauce and eaten.

Practice 2. 1.Blanch the willow wormwood buds and cut into sections.

2.Beat the eggs.

3.Put the bottom oil in the pan and fry the egg mixture.

4.Add the willow wormwood sprouts and stir-fry, add salt and monosodium glutamate and fry for a while.

5.Remove from pan with a little oil.

There are many ways to eat Artemisia sprouts, and the above two are just simple ways to eat them. Artemisia sprouts have a bitter taste, so before making them, they should be blanched with water to remove their bitterness.

Artemisia sprouts are different from wild vegetables, it cannot be eaten raw, and Artemisia sprouts can only be eaten after processing.

Introduction: Artemisia sprouts may not be known to many people, Artemisia sprouts are unique to the north of the mountain vegetables, can be eaten or used in medicine. Artemisia sprouts have the effect of clearing heat and detoxifying and strengthening the stomach, but the taste is bitter and astringent, so it should not be eaten more.

Artemisia sprout is a wild vegetable that may be rarely seen because it is endemic to northern China and can be eaten. Although it has a bitter taste, it is rich in nutritional value. Artemisia sprouts are also known as Artemisia annua, Artemisia quinoa or Artemisia quinoa.

This is a herbaceous plant belonging to the family Perennial Chrysanthemum. The young stems and leaves of Artemisia sprouts are edible. It is mainly distributed in the north and south of the Great Khing'an Mountains in China.

Most field collections are carried out between May and June. After harvesting, it can be blanched directly with water. Once the bitterness has been removed, it can be fried, dipped in sauces, or made into fillings.

Artemisia annua sprouts are perennial herbaceous plants, also known as **grass and antihypertensive vegetables, mostly produced in Heilongjiang, Jilin, Liaoning, Inner Mongolia (eastern) and Hebei cold-tolerant, mostly produced in the middle and low altitude or humid or semi-humid areas of forest edges, roadsides, riversides, grasslands, reeds, forest steppes, shrubs and swamps.

Artemisia sprouts are common vegetables, but the nutritional value is high, and eating miscanthus has an appetizing effect, especially the effect of relieving loss of appetite and indigestion in summer; Because Artemisia sprouts are rich in dietary fiber, of course, it also has the effect of preventing hypertension and hyperlipidemia, and artemisinin also has the effects of nourishing the liver and stomach, reducing fever and detoxification, reducing inflammation and growing hair. Artemisia sprouts are edible, but because they have a bitter taste after eating, they can also be cooked before eating. Artemisia sprouts are a wild vegetable in the northeast, and their young stems can be blanched with water directly after harvesting.

Once the bitterness is removed, it can be fried, dipped in sauces, or made into fillings. It is highly nutritious and contains nutrients such as protein, crude fiber, vitamins, carbohydrates, etc.

Artemisia willow sprouts can also lower blood pressure, lower blood lipids, nourish the liver and stomach, clear heat and detoxify, and reduce inflammation and growth. It is often used for infectious hepatitis, high blood pressure, cancer and other diseases. Artemisia has detoxification, and boiling it with puffer fish can eliminate the toxins of puffer fish.

Artemisia sprouts are not only edible, but also medicinal. However, it should be noted that patients with chronic enteritis should not consume it and it will cause severe diarrhea.

Artemisia sprouts are not recommended to be eaten raw. Eating raw food has a bitter taste, and the nutrients in it are not easily absorbed by the body. It is recommended to blanch Artemisia sprouts before eating them, which can effectively kill the bacteria on the surface and remove its bitter taste.

Artemisia lance sprouts, also known as Artemisia lanceolata, Artemisia annua, etc., are one of the unique wild vegetables in northern China, mainly distributed in the north and south of the Daxing'an Mountains in China.

Artemisia sprouts are rich in nutrients, which contain protein, crude fiber, vitamins, potassium, calcium and other nutrients. It can be used for stir-frying, dipping sauces, fillings, making soups, etc., and it also has certain medicinal value.

When it comes to wild vegetable mugwort sprouts, I think many friends will feel very familiar with them, because mugwort sprouts are a very common wild vegetable with rich nutritional value. It can be said that there are many benefits to our health, and it is delicious to eat when cooked. So, what are the practices of wild vegetable mugwort?

Let's find out.

What are the practices of wild vegetable artemisia sprouts.

1. What are the practices of wild vegetable artemisia sprouts?

Exercise 1 Main ingredients: mugwort sprouts and excipients: garlic chili paste.

Method: Pick and wash the mugwort sprouts, put them in a pot and add water to boil, add the washed mugwort sprouts to blanch, take out the blanched mugwort sprouts and soak them in cold water, prepare them with garlic hot sauce, squeeze out the mugwort sprouts, put them on a plate, and dip them in hot sauce.

Exercise 2: Blanch the Artemisia annua sprouts and cut them into sections. The eggs are scattered. Put the bottom oil in the pan, add the egg mixture, and fry in oil. Stir-fry the sprouts of Artemisia annua, add salt and monosodium glutamate, and stir-fry for a while. Pour a little shiny oil from the pan. Artemisia sprouts.

Second, the efficacy and role of Artemisia sprouts.

1.High in nutrients.

Each 100 grams of fresh mugwort contains 9 grams of protein, 9 grams of fat, 9 grams of carbohydrates, grams of crude fiber, grams of carotene, grams of vitamins, grams of niacin, and 23 grams of vitamin C. Each 100 grams of dry product contains potassium 1960 mg, calcium 950 mg, magnesium 260 mg, phosphorus 415 mg, sodium 38 mg, iron mg, manganese, zinc, copper mg. It has the effect of breaking blood and removing blood stasis, reducing qi and circulation.

2.Spleen and fire.

Its tender stems and leaves are edible, bitter, pungent and damp in taste, and have the effects of strengthening the spleen and removing fire, detoxifying and reducing inflammation, breaking blood and removing blood stasis, and reducing qi and circulation. It is suitable for people with internal heat and spleen deficiency.

3.Cure. Artemisia sprouts contain a substance that lowers blood pressure, which can regulate blood sugar well after taking it. In addition, it can also lower blood lipids, nourish the liver and stomach, clear heat and detoxify, and reduce inflammation. It is often used in infectious hepatitis, high blood pressure, cancer and other diseases.

4.Detoxification. Quinoa has a detoxifying effect, and boiling it with puffer fish can eliminate the toxicity of puffer fish.

5.Collect Diet**.

Field collection is generally carried out in May and June, its young stems and leaves are edible, bitter taste, pungent and damp, with the effect of strengthening the spleen and removing fire, detoxification and inflammation, breaking blood and removing blood stasis, and reducing qi and circulation. It can also lower blood pressure, lower blood lipids, nourish the liver and stomach, clear away heat and detoxify, and reduce inflammation. It is often used by people for infectious hepatitis, high blood pressure, cancer and other diseases.

Quinoa has a detoxifying effect, and boiling it with puffer fish can eliminate the toxicity of puffer fish.

Willow buds have the effects of stomach strengthening, detoxification and heat relief. First, boil the willow buds with boiling water and then dry the water. After the oil is boiling, fry a little minced meat in a pan, then add a little chopped green onion and ginger, stir-fry for flavor (be careful not to fry minced green onion and ginger), stir-fry the willow sprouts and add a little soy sauce with salt and pepper noodles.

Artemisia sprouts. What are the practices of wild vegetable artemisia sprouts. For those friends who like to eat wild vegetable mugwort sprouts, there must be such worries in their hearts, but you don't have to worry about it now, because this article has given the answer to this question, and it will be a surprise to suggest that friends may wish to try to make mugwort sprouts according to the above methods.

Chilled salad with artemisia sprouts.

1. Pick the willow artemisia buds, remove the old part, wash it, boil the water, add a little water to the pot, add a little salt and oil, boil the water and put the willow artemisia buds into the blanching water, do not blanch for a long time, blanch the water and take it out for cold water.

2. Wash the ginger, shallots and garlic, mince the ginger and garlic, cut the green onion into small pieces, put it in a bowl, add pepper noodles and chili noodles, heat the oil, add a little oil to the pot, heat it and pour it inside, stir well.

3. Add salt, sugar, oyster sauce, light soy sauce, vinegar, five-spice powder, white sesame seeds, sesame oil and stir well, drain the willow wormwood buds and put them in a pot, pour in the seasoned sauce, stir evenly, and the fresh and delicious cold salad willow wormwood sprouts are ready.

Pick and wash the artemisia sprouts, blanch the artemisia sprouts with boiling water in a pot, pass the blanched Artemisia sprouts with cold water, squeeze out the water from the artemisia sprouts, cut into sections, heat the pan with oil, put in the artemisia sprouts and stir-fry, put an appropriate amount of peppercorn powder and salt and stir-fry, and put monosodium glutamate to taste.

You can fry the willow artemisia sprouts in water, and then squeeze some spicy sauce or egg sauce dipping sauce to eat, or chop them into stuffing dumplings to eat, or directly fry shredded pork to eat, the taste is also very good.

You can make stir-fried willow sprouts.

Here's how to do it: Raw materials required:

1. Ingredients: 250 grams of willow artemisia sprouts, 3 garlic cloves.

2. Excipients: 2 tablespoons of oil, 3 grams of salt, 2 grams of chicken powder.

Step 1: Prepare the ingredients you need.

Step 2: Rinse the willow sprouts with water, peel and chop the garlic cloves.

Step 3: Pour oil into the pot and heat it, add minced garlic to burst the fragrance, with the garlic fragrance, the dish will be more delicious.

Step 4: After the garlic fragrance bursts out, add the willow sprouts and stir-fry.

Step 5: Stir-fry a few times on high heat and add a pinch of salt to taste.

Step 6: Stir-fry until the willow sprouts are broken, add chicken powder to taste.

Step 7: The finished product is drawn as follows.

There is nothing that cannot be eaten together, and there is no such thing as food restraint.

Nutritional value of Artemisia annua sprouts:

Artemisia annua contains 9 grams of protein, 9 grams of fat, 9 grams of carbohydrates, grams of crude fiber, milligrams of carotene, milligrams of vitamins, milligrams of niacin, and 23 milligrams of vitamin C per 100 grams of fresh products. Each 100 grams of dry product contains potassium 1960 mg, calcium 950 mg, magnesium 260 mg, phosphorus 415 mg, sodium 38 mg, iron mg, manganese, zinc mg, copper mg. It has the effect of breaking blood and stasis, and reducing qi and circulation.

1. Wild picking is generally carried out in early May and June, after picking, pick off the sundries and blanch them with water (the late willow artemisia infiltration buds are bitter and not easy to rot, you can put a little baking soda after boiling and stir evenly) to pinch the stem of the willow artemisia sprouts to get cold water, squeeze out the water, remove the bitterness and then fry it, dip it in sauce, cold dressing or make stuffing, and make soup. 2. Hold it in a ball by hand for later use. To make soup and stuffing, cold salad should be chopped, dipping sauce to beat the good willow sprouts into a loose plate can be accompanied by shallots, radish, mother-in-law, small root garlic, cucumber cabbage, etc., prepare a bowl of farmhouse sauce (preferably fried sauce with diced meat or eggs) The flavor is unique and refreshing.

3. To make soup and stuffing, cold salad should be chopped, and the dipped sauce can be served with shallots, radish, diced mother-in-law, small root garlic, cucumber and cabbage, etc., and a bowl of farmhouse sauce (preferably fried sauce with diced meat or eggs) has a unique flavor and is refreshing. 4. Cold salad with artemisia sprouts, shallots, green onions, garlic, salt, monosodium glutamate, chili oil. Cut the blanched willow artemisia sprouts into sections and shallots, pour the onion and garlic with boiling oil, salt monosodium glutamate, sprinkle with fried or blanched lean meat strips (cooked), and stir well with some chili oil.

The characteristics are pure and refreshing, and the method is simple. Artemisia sprouts to make stuffing 5, appropriate amount of artemisia sprouts, meat (pig, beef, mutton can be) soybean oil or meat oil, salt, monosodium glutamate, pepper powder, minced green onions, eggs and eggs. Blanched artemisia sprouts chopped filling, meat chopped filling, add salt, oil (lean meat, add more meat oil, fatty meat and less soybean oil, suitable for taste) add minced green onion and two eggs and stir well to make buns, dumplings, steamed dumplings, pies, etc.

Characteristics: The taste is fragrant, and the filling is fresh and delicious.