茼蒿又叫蓬蒿、蒿子秆,由于它的花很像野菊,所以又名菊花菜,是草本植物。它有蒿之清气、菊之甘香。茼蒿的茎和叶可以同食,是春夏餐桌上的佳品,茼蒿其纤维细嫩,容易消化吸收。由于茼蒿中的芳香油遇热易挥发,因此,烹调时应注意方法,以氽汤或凉拌为好。茼蒿含有一种挥发性的精油及胆碱等物质,具有开胃健脾等作用。茼蒿用于食用的方法主要有:茼蒿蛋白饮:鲜茼蒿250克,鸡蛋3枚。将鲜茼 Chrysanthemum also known as basil, Artemisia stalk, because of its flowers like wild chrysanthemum, it is also known as chrysanthemum, is a herb. It has a clear gas, chrysanthemum sweet. Chrysanthemum stems and leaves can be the same food, spring and summer table is the best products, chrysanthemums fiber delicate, easy to digest and absorb. As the aromatic oil in the chives law heat volatile easily, so cooking should pay attention to the method to soup or cold as well. Chrysanthemum contains a volatile essential oil and choline and other substances, with the role of appetizers and spleen. Artemisia for food methods are: Artemisia protein drink: fresh chrysanthemum 250 grams, 3 eggs. Fresh 茼