Jing Ju Chai (Artemisia Lactiflora)

-
(Artemisia Lactiflora) 'Guizhou' also known as Jing Ju Chai, White Mugwort. In the U.S., this medicinal herb can only be found at some specialty Asian markets, or backyard garden of the medicinal enthusiasts.

This medicinal herb can be used dried or fresh. In Soups and Stew, or in drinks. As tea or smoothie. It is assembled among other herb regimen made excellent for chicken soup. It good for general health, but when an occasion calls for, this is a soup to aid moms with new births on a 30 days postpartum diet. It is used in conjunction with other herbs, a regimen that is most treasured among Asian medicinal enthusiasts
  • White Mugwort is with vivid-green to deep-purple leaves is the defining feature that sets it apart from other Mugwort. 
  • In late Summer and into winters it sends up wands of creamy-white flowers atop the maroon stalks, a graceful and nodding sights. 
  • For contanter planting, a well-draining soil is an absolute must for this plant. 
  • With suitable condition it can reach 3-4ft tall. The branches will take roots on soil contact if left sprawling on the ground unchecked.
  • Its appearance is resembled that of parsely but with purplish-maroon petioles and stalks. Propagation can be done with cuttings or seeds.
  • It can be found growing in between rocks, gravel, and sandy areas.
  • A tender perennial in USDA Zone 9a (Mediterranean climate). This herbaceous beauty will root at on soil contact if left unchecked. Thrive in moist and shaded area.
Store-bought veggies 






Comments

Post a Comment

Popular posts from this blog

(Gynura Divaricata) Chinese Gynura, 白子菜

-
Image
(Gynura divaricata) also known as  Chinese Gynura,  白子菜, Gynura Bicolor, or Cholesterol Spinach is one of the most treasures herb among Hmong people and its community. This herbs is used in many Hmong traditional dishes. It is also used in conjunction with other herbs to aid mom with new birth in a 30 days postpartum regimen. In the USA, It is a must have herb in backyard growing of very Hmong household and community. There's much confusions on the internet. But after researching and reading countless articles, armed with plants on-hands  and  the on-going encounter with traditional practice in daily life of Hmong people I'm certain that a name listed by a Botanist at Hong Kong zoological and botanical gardens is an authentic and recognized botanical name. (Gynura divaricata) sometimes mislabeled as  G. Crepioides, G. Procumbens, or G. Pseudochina. I personally believe that Gynura. divaricata is the closest relative to G. Procumbens, it's like a sister plant. Besides the p
Read more

Cleome Gynandra or មមាញ

-
Image
Cleome Gynandra or មមាញ, in Khmer.  The Khmers harvest tender leaves, flowers and shoots for consumption. It is mostly consumed in a pickled form use alongside grilled meat of your choice, a quick blanched as wrap for dipping  as a side dish,  or as an ascent veggies in stew. A native to Cambodia. A tropical and subtropical Perennial.  Plants reseed itself under a suitable condition  Sow seeds once temperatures 60 °F  and above. This wild edible thrive in hot weather.  It cannot olerate if temperatures drop below 50 °F 40 days maturity.  It's an erected shrubs, grow to about 3ft. height and width.   All parts of  plant is hairy, and somewhat statically sticky.  Plant is mildly bitter taste, with distinctive mustard scent.  Contained protein, carbohydrates, and is high in vitamins A and C, calcium, phosphorus and iron. 6232019
Read more

(Bacopa Monnieri) Rau Dang, Hyssop Aquatic

-
Image
(Bacopa monnieri), Rau Dang, Water Hyssop. An aquatic leafy greens that is well-loved by my great-grandparents. A table condiment he served with a traditional Khmer dish calls Bok Tuk-Grueng or Bok Um-Prix (a Khmer Chutney). A concoction of roasted Cluster Eggplant, Chilies,  Garlic,  Shallot,  and grilled fish.  Season with baked Braw-Hok (fermented fish paste),  a dash of salt, sugar, MSG, and lime juice to taste. An aquatic perennial native to tropical Asia.  It thrive on wetlands or in water. Foliage will reach and prawls afloat the water surface.  Can be grown in full sun or partially  shade. This bitter greens is well-loved by SE Asian community. It is harvested and eaten raw or cooked. In Soup, Stew,  Stir fry,  and a quick blanched. 
Read more