In the spring fields, various wild vegetables are sprouting tender shoots one after another. During this beautiful season, stepping into nature to harvest a delicious gift from spring is not only a joy but also follows the wisdom of “eating in season”.
When it comes to wild vegetables, people are quite familiar with shepherd’s purse (jiǎn cài), bitter herb (kǔ cài), and plantain (chē qián cǎo). Currently, there is another seasonal wild vegetable, which is Artemisia annua (bái hāo).
As the saying goes: “In February, eat yin chen; in March, eat hāo; after May, use it for firewood.” Here, February refers to the lunar calendar, which is exactly the current time. Now is the perfect time to harvest Artemisia annua; after a while, it will become old and inedible, only suitable for burning as firewood.
Do you know about Artemisia annua? It is also known as yin chen (yinchen) or bái hāo zǐ (white hāo seed), mostly growing along rural roadsides or in grassy slopes. The stems and leaves of Artemisia annua are very tender, covered with a layer of fluffy white hairs, hence the name “white hāo”.
The spring Artemisia annua does not have the bitterness of other wild vegetables; instead, it has a fragrant and delicious taste. Despite its unassuming appearance, it is a rare seasonal wild vegetable in spring, and its nutritional value should not be underestimated, as it is rich in various amino acids, minerals, and vitamins.
In rural areas, every spring when Artemisia annua grows vigorously, the elderly and children go out to search for it. The elders say that eating some Artemisia annua in spring can clear heat, detoxify, and nourish the liver, and these benefits of eating Artemisia annua are also recorded in many ancient texts.
How does your family eat Artemisia annua? In fact, there are many ways to prepare it. It can be used to make Artemisia annua rice, wrapped as dumpling filling, made into vegetable balls, or steamed with dipping sauce. No matter how it is prepared, it is very delicious. Below, I will share a simple and healthy home recipe for Artemisia annua.
[Boiled Artemisia Annua Water]
The ingredients needed are: Artemisia annua and red dates (hóng zǎo).
First, remove any wilted leaves from the Artemisia annua and cut off the roots with scissors.
After cleaning the Artemisia annua, wash it with salt water at least three times to remove dirt and impurities.
Once the Artemisia annua is clean, soak it in light salt water for ten minutes.
Add water to a pot and bring it to a boil, then add the Artemisia annua for blanching. This process helps to remove oxalic acid and bacteria. After blanching, remove the Artemisia annua and rinse it with cold water.
Next, place the Artemisia annua into a clay pot, add pitted red dates, and pour in an appropriate amount of clean water. First, bring it to a boil over high heat, then reduce to a simmer for 15 minutes before turning off the heat. Once it cools to a warm state, it can be consumed.
