Wudang Mountain Delicacy - Whiteflower Artemisia
Whiteflower Artemisia, also known as Erigeron annuus or Eupatorium lindleyanum, is an annual or biennial herbaceous plant of the Asteraceae family. It is widely distributed in the mountainous areas of Shiyan and commonly found along forest edges, under forest canopies, and at field margins.
The tender shoots of Whiteflower Artemisia are edible, with a delicate and delicious flavor and rich nutrition. They contain proteins, fats, and various vitamins and minerals. Regular consumption can aid digestion and enhance gastrointestinal function. With a bitter and cool nature, it has the effects of clearing heat, detoxifying, and strengthening the spleen. It is effective against indigestion, enteritis diarrhea, malaria, and hematuria.
How to eat: Boil the tender shoots in boiling water, then soak them in clean water overnight before serving them as a dip, in cold salads, or stir-fried.
Sample dishes: Cold-mixed Whiteflower Artemisia, Stir-fried Whiteflower Artemisia, Minced Meat Sauce with Whiteflower Artemisia (Shiyan)
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