A CLOSER LOOK
How to recognize it
Culinary mugwort belongs to Artemisia; Artemisia argyi is one familiar Chinese type with lobed green leaves and pale hairy undersides. A local food name alone does not identify the species.
In the kitchen
Cook and chop or mash the leaves before mixing into glutinous-rice dough, as in Gongcheng aiyeba.
Fresh leaves differ from dried powder and medicinal dried leaves. Use culinary supplies; do not identify wild plants from this picture alone.
Ask about this ingredient
这道菜里有食用艾叶（鲜）吗？
Does this dish contain Culinary mugwort leaves?
A few dishes to explore
These examples use this ingredient in typical or optional preparations. Open the dish to see the distinction; a restaurant’s recipe can differ.
