Artemisia chrysanthemum has a high nutritional value, how to choose chrysanthemum?

Artemisia chrysanthemum is a vegetable that we are very familiar with, "the clear air of artemisia, the sweet fragrance of chrysanthemum", which can definitely be said to be the most prominent description of the characteristics of chrysanthemum. Some people prefer to eat chrysanthemum, most likely because they like its special aromatic smell, while some people don't like it, and it is likely because of this smell.

Chrysanthemum is the same as spinach and rape, but they are all green leafy vegetables. Green leafy vegetables are rich in vitamin C, folic acid, vitamin B2, vitamin K, carotene, potassium, calcium, magnesium and dietary fiber and other nutrients. But how to choose chrysanthemum.

High-quality chrysanthemum stems are moderately thick, and chrysanthemums that are too thick and hollow are mostly overgrown, the leaves of this chrysanthemum are thick and hard, and the taste is not good, and do not choose chrysanthemums with yellowing leaves, leaf tips beginning to wither and even blackening and shrinking, high-quality chrysanthemum should have a dark green body, and the stems or incisions turning brown indicate that chrysanthemum is not fresh enough and has been left for too long.

Artemisia chrysanthemum likes to be cool, tired of high temperature, can be sown in spring and autumn, but mainly in autumn, because the autumn growth period is long, the yield is high, November, December and month are the best eating period, in these four seasons to buy chrysanthemum, more fat, and because chrysanthemum itself has a unique aroma, there are few insects, and there is no need to spray pesticides, so you can eat with confidence.

There are usually two types of chrysanthemum in the vegetable market: pointed and round. Artemisia acuminata, also known as Artemisia microphylla or Artemisia flowerifolia, has small leaves, many missing carvings, japonica in the mouth, but has a strong fragrance; Round-leaved chrysanthemum is also called large-leaved chrysanthemum or plate-leaved chrysanthemum, the leaves are broad, the lack of carving is shallow, and the mouth is soft and glutinous.

Artemisia chrysanthemum is selected for those with short stems and moderate thickness. Usually the shorter the stem, the more tender it is, while the thick-stemmed, hollow chrysanthemum is mostly overgrown, and the leaves are thick and hard. In addition, chrysanthemum is easy to smoke in spring, don't buy the one with sprouts, and choose one without buds.

Artemisia chrysanthemum can be said to be suitable for all ages, and there are no taboos. Usually we can eat chrysanthemum and other vegetables alternately to create a variety of tables.

When choosing, you must choose some fresh, and then you should also pay attention to the color of the problem, try to choose some tender green, and then you should also pay attention to the choice of size, to choose medium size, do not choose too small, otherwise it is likely to cause the chrysanthemum is not ripe, try to choose a more uniform thickness, so as to avoid the hollow stem situation.

Before sowing, it is best to soak the seeds in warm water at 35 40 for 5 6 hours, and then accelerate germination at 2 25. The seeds are white, they can be sown or drilled. Sowing too little not only grows slowly, but also has many lower leaves, making it difficult to achieve the desired height and yield.

The sowing amount is too large, the young stems are thin, and the lower leaves are prone to yellowing or rotting. The temperature in the solar greenhouse or greenhouse should be controlled below 35, and if the temperature is too high, it is advisable to let the air cool properly, 25 30. This not only guarantees rapid growth, but also ensures product quality.

Water management during growth is very important. Due to lack of water and drought, the stems and leaves of plants tend to harden, reducing yields and leading to poor quality. Water at the right time according to the wet and dry conditions, but do not overwater to avoid root rot.

Artemisia quinoa is rich in vitamins, carotene, protein, trace elements, etc. It has the functions of calming the nerves and strengthening the brain, reducing swelling and improving water, clearing the lungs and dissolving phlegm, preventing constipation, increasing appetite, and beauty. It has a good effect on phlegm cough, spleen and stomach disharmony, memory loss, and habitual constipation.

During the planting period of artemisia quinoa, it is necessary to prevent and control the invasion of rice sheath blight, sclerotinia disease, aphids and other pests and diseases, and do a good job in prevention and control in advance. For diseases, timely spraying of chemicals or removal is required. Artemisia quinoa.

It is a cold leafy vegetable and is not resistant to high temperatures. It is generally cultivated in spring and autumn. Open field cultivation can be carried out in spring and autumn, and winter and early spring cultivation must be carried out in plastic arches, greenhouses or solar greenhouses.

Spring cultivation and sowing are mostly in March and April. Cultivation in autumn is carried out in August-September, and seeds are sown in stages, or in early October. Artemisia quinoa can be produced every year, so stubble is important.

In general, beans are the most desirable crop for autumn planting, followed by early-maturing Solanaceae fruits and melons. Spring sowing takes spinach and celery as predecessors, and then grows melons and beans.

Water management during growth is very important. Due to lack of water and drought, the stems and leaves of plants tend to harden, reducing yields and leading to poor quality. Water at the right time according to the wet and dry conditions, but do not overwater to avoid root rot.

The timing and amount of watering should be flexibly changed according to the actual growth of the seedlings to keep the soil as moist as possible. In terms of fertilization, 10-15 days before the harvest period every year, an effective nitrogen fertilizer is applied once per mu, 15 kg of potassium sulfate is applied per mu, and 8 kg of urea is added per mu. Planting should not only be reasonable fertilizer and water, but also maintain a constant temperature, and the height cannot be ignored.

At the same time, it is necessary to reduce the use of pests and diseases to ensure that the vegetables grown are pollution-free.

You should pay attention to some temperatures, but also pay attention to fertilizers, you should pay attention to pests and diseases, etc., these are all planting techniques, very good.

Chrysanthemum prefers cold and humid climates and is a semi-hardy vegetable that is not resistant to high temperatures. The growth temperature is 17-20, and the growth is more than 29 The growth is poor, and the leaves are few and thin. Therefore, high summer temperatures are often an important reason for the failure of chrysanthemum cultivation.

If you want chrysanthemum to grow well and have a high production value, you must lower the temperature to a suitable temperature range.

1. Control the sowing amount, the sowing amount is too small, the growth is slow, and it is difficult to reach the ideal height and yield. If the sowing amount is too large, the young stems are weak, and the lower leaves are easy to turn yellow or rot seedlings. 2. Water at the right time and in the right amount, but don't water too much or too little.

Before sowing, seed treatment is required, the seeds are soaked in warm water for 24 hours, and then placed in an environment of 15-20 degrees to promote germination, and the seeds can be sown in 3-4 days. The amount of application per mu is 3-4kg at the time of sowing, and the soil after sowing is watered with sufficient land tax and covered.

1. Artemisia chrysanthemum is rich in vitamins, carotene and a variety of amino acids, which can nourish the heart and calm the nerves, lower blood pressure and replenish the brain, clear blood and dissolve phlegm, moisten the lungs and liver, stabilize mood, and prevent memory loss.

2. 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 defecation, and achieves the purpose of clearing the intestines and benefiting the intestines.

3. Artemisia chrysanthemum contains a variety of amino acids, fats, proteins and a high amount of sodium, potassium and other mineral salts, which can regulate water metabolism in the body, facilitate urination, and eliminate edema.

1. Honey + chrysanthemum: It can be made into chrysanthemum honey drink, which has the effect of moistening the lungs and dissolving phlegm and relieving cough.

2. Pig heart + chrysanthemum: This dish has the effects of appetizing and strengthening the spleen, lowering blood pressure and replenishing the brain, and is suitable for palpitations, irritability, dizziness, insomnia, neurasthenia and other diseases.

3. Eggs + chrysanthemum: Eating chrysanthemum with eggs helps the body absorb vitamin A.

Through the content of the above article, everyone must have a certain understanding of the nutritional value of chrysanthemum, and know that the nutrition of chrysanthemum is indeed very rich, so the benefits of regular consumption are very many, and some dishes are very suitable for eating with chrysanthemum, if you eat together, it can double the promotion of efficacy, and there are very great benefits.

1. Artemisia chrysanthemum is rich in vitamins, carotene and a variety of amino acids. It can nourish the heart and calm the nerves, lower blood pressure and replenish the brain, and stabilize emotions.

2. Artemisia chrysanthemum contains volatile oil with a special fragrance, which helps to regulate qi and increase appetite.

3. Artemisia chrysanthemum contains a variety of amino acids, fats, proteins and high sodium, potassium and other mineral salts. It can regulate water metabolism in the body, facilitate urination, and eliminate edema.

4. Artemisia chrysanthemum also contains a volatile essential oil and choline and other substances, which have the effect of lowering blood pressure and tonifying the brain.

5. The content of carotene is high, and it is rich in calcium and iron, so chrysanthemum is also called a supplement of iron and calcium.

Digest food and appetize, and facilitate the intestines; Cleanse the blood and nourish the heart, moisten the lungs and dissolve phlegm; Urinate and lower blood pressure.

1.The aromatic essential oil in chrysanthemum is volatile when heated, so it should be stir-fried quickly over high heat when cooking.

2.Soup or cold salad is beneficial for people with poor gastrointestinal function.

3.Stir-frying with meat, eggs and other meat dishes can improve the utilization of vitamin A.

1. When choosing chrysanthemum, you should choose chrysanthemum with thinner stems, because such chrysanthemums taste better, and those chrysanthemums with thicker stems are generally hollow.

2. The color of fresh chrysanthemum is dark green, and the color of fresh chrysanthemum or chrysanthemum that is too ripe will be yellow, and there are yellow dry leaves in the middle eggplant.

3. If you store the chrysanthemum for a long time, you will have rot on its surface, and there will be rotten leaves and yellow leaves.

4. The purpose of smelling the taste of chrysanthemum is mainly to judge whether it is fresh, fresh chrysanthemum only has the taste of chrysanthemum itself, and fresh chrysanthemum will have a rotten taste.