It should be said that Artemisia selengensis is a vegetable in the south. In the south, people call it Artemisia selengensis. It has a special fragrant smell. Some people don't like to smell it, while others find it fragrant. In fact, its smell has a calming effect on the human brain. Pharmacologically speaking, spices have the function of promoting qi and regulating qi. In terms of nutrition, Chrysanthemum morifolium is rich in vitamin B and a small amount of A and D, which is easy to digest. Folks also use Artemisia selengensis to resolve phlegm turbidity, and drink it with Artemisia selengensis juice, which has great expectorant effect. For example, taking Artemisia selengensis, bitter almond with five dollars and platycodon grandiflorum with four dollars in soup also has the effect of resolving phlegm. Children with excessive phlegm can be boiled with chrysanthemum seeds, Fritillaria Fritillaria powder and raw pears, and can also eliminate phlegm.

People know from eating experience that Chrysanthemum morifolium has the function of warming the stomach, and the gastrointestinal tract is usually cold, so people who can't stand cold vegetables will have no problem eating Chrysanthemum morifolium. Chrysanthemum morifolium has no effect of eliminating stomach cold, but it can warm the stomach, which is more suitable for this kind of people. Artemisia selengensis is also good for gastrointestinal function. For constipation, you can use Artemisia selengensis to make soup, which can promote intestinal peristalsis and make the stool smooth after drinking.

I went back to my hometown in the north during the Spring Festival. I used to eat a dish called Artemisia selengensis, but Artemisia selengensis in the north is completely different from that in the south. First of all, it seems that the leaves of Artemisia selengensis in the south are short, and Artemisia selengensis in the north has no special smell of Artemisia selengensis in the south. I guess it should be two completely different dishes, and the same name is just a coincidence.

In winter, our family often buys Chrysanthemum morifolium to eat, mostly using it as a side stove (that is, eating hot pot). After eating the meat, we finally put some dishes in to cook. The dishes absorbed the delicate flavor of the soup and tasted different. I usually buy some and go back to make soup. It's easier to make soup. I will put ginger in the oil pan, then add water to boil, and then add the washed Artemisia selengensis to cook for about 15~20 minutes. After the taste is adjusted, you can eat soup. If you want something better to eat, you can add some sliced meat or fish balls. Meat slices or fish balls should be seasoned first, and then added when the dishes are almost cooked.