Savor tastes of spring in Taizhou with seasonal vegetables
Artemisia selengensis
The edible parts of artemisia selengensis are its tender stems and leaves. It can be traced back to a renowned poem penned by Su Dongpo, an outstanding Chinese poet during the Song Dynasty (960-1279). A lot of vegetables can be fried with it, such as bamboo shoots and lotus roots.
Artemisia selengensis is chewy and goes great in various dishes. [Photo/WeChat ID: tztour]
