Luhao

Artemisia selengensis

vegetable

Tender, crunchy stems smelling of mugwort, stir-fried with smoked tofu or pork, in spring in Nanjing.

Origin

China (Nanjing, Poyang Lake)

Season (United States)

February to April

Preparation

The stems are stripped of leaves, the tough base snapped off, then they are cut into lengths and stir-fried for two to three minutes over high heat.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

It grows on the banks of the Yangtze, where it is picked in stems like thin asparagus.