Artemisia vulgaris is widely sold in vegetable stores. This vegetable used to be grown in the corner of gardens to grow all year round without any care. Artemisia vulgaris has many health benefits. According to traditional Chinese medicine, Artemisia vulgaris has a bitter taste and warm nature, so it is used to make delicious dishes and has medicinal effects in traditional Chinese medicine.
Artemisia vulgaris contains tannins that have anti-inflammatory effects, mineol that prevents the process of sclerosis, reduces pain, thyon that stimulates muscles, and ligaments, helping to restore good movement for joints. Artemisia vulgaris also contains many active ingredients such as cineol, dehydro matricaria este, tricosanol, tetradecatrilin which help relieve nerve pain, improve blood circulation in the brain, and effectively reduce headaches. Therefore, Artemisia vulgaris has many health benefits and is also a frequently used food in daily life.
Artemisia vulgaris has many uses
Artemisia vulgaris is also a common vegetable in bread stores, restaurants with dishes such as omelette with Artemisia vulgaris served with bread, dipped in kumquat salt, Artemisia vulgaris cooked with chicken, Artemisia vulgaris for hotpot…
The following dishes are easy to eat, delicious, and have many health benefits:
Omelette with Artemisia vulgaris
The bitterness of Artemisia vulgaris helps to eliminate the fishy smell of eggs. This dish is simple, suitable for many people’s tastes, has the effect of treating headaches, joint pain, and women’s abdominal pain during their monthly cycle.
How to make: Chop or crush Artemisia vulgaris, beat the eggs, and add some spices to Artemisia vulgaris, beat evenly. Then place fresh banana leaves in a pan and pour the mixture of Artemisia vulgaris eggs on top. Cook the Artemisia vulgaris eggs on medium heat until they are cooked, remove the banana leaves, and enjoy.
Steamed Artemisia vulgaris: Preserved duck egg steamed with Artemisia vulgaris
Duck eggs are nutritious and Artemisia vulgaris is fragrant, so cooking them together creates a sweet, fragrant dish without the fishy taste. But note that you should eat this dish in the morning, avoid eating late at night, and not eat it too often because preserved duck eggs are high in protein and cholesterol.
How to make:
– Pick young and tender leaves of Artemisia vulgaris, remove the tough stems, old leaves, and wash them clean, drain.
– Gently scrub and clean the outside of the preserved duck eggs.
– Put the preserved duck eggs and Artemisia vulgaris in a steamer over medium heat. After 10 minutes when the eggs are cooked, gently tap them to crack the shells and absorb the nutrients from Artemisia vulgaris.
– This dish should be eaten hot and can be served with some shredded ginger to enhance the warm taste. Do not eat it cold as it can taste fishy.
Artemisia vulgaris soup can be cooked similarly without using preserved duck eggs, but using pigeon, chicken, pig’s heart, snakehead fish.
Artemisia vulgaris soup helps warm the body and improve blood circulation, reduce stress, fatigue, and effectively relieve headaches.
Artemisia vulgaris soup
You can also use Artemisia vulgaris as a vegetable to cook a bowl of Artemisia vulgaris soup that is bitter, sweet, and warms the stomach.
How to make:
– Pick young leaves and leaves of Artemisia vulgaris, wash them clean, remove excess water, chop or leave them whole as desired.
– Finely chop the pork, marinate with a little salt, seasoning powder to infuse the flavor. You can use peeled shrimp.
– Stir-fry the onion until fragrant, add the pork and stir-fry until cooked, adjust the amount of water to make a soup, then add the Artemisia vulgaris, season with spices to taste, and scoop it out to eat hot.
– This dish not only helps to calm the mind, reduce symptoms of headaches but also treat women’s diseases such as irregular menstruation, abdominal pain during their cycle…
Artemisia vulgaris can also be boiled for drinking or used as a bath. Roasted Artemisia vulgaris with sea salt for applying on painful areas, steamed for inhalation.
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