Mugwort, a sweet treat in late spring

Lite grass flavor mixes with the sweet honeysuckle blossoms, sending out a waft of discernable fragrance and making the late spring more enjoyable.Acres of mugwort grow abundantly, tantalizing the taste buds of the Lingnan people.To Hakka people in China, mugwort-flavored delicacy is a necessary dish.The special flavor is also found inai ban (rice dumplings made from wormwood and rice), Qingtuan (sweet green glutinous rice ball), mugwort scrambled eggs, and mugwort chicken soup.The leaves and buds of the mugwort, which are picked just after the arrival of spring, can be smashed and turned into juice, giving the snack a distinctive green hue and a fresh scent.Moreover, mugwort, an aromatic perennial plant with a distinct scent, possesses multiple medicinal applications.For example, in southern China, people will mix mugwort with maple and eucalyptus leaves into a bath of warm water, staving the expectant mother off chills.#LingnanCuisine

艾糍

香煎艾糍

咸味艾粄

清明后至端午前，田间地头充溢着一阵阵淡淡的青草混合金银花香的味道。成片成片青绿的艾草长势喜人，勾起岭南人一尝艾糍饱满清香的欲望。客家人不仅会把艾草摘取嫩叶，与糯米粉混合在一起，像包饺子一样包上各种馅料做艾粄，还可以像香椿一样做成艾叶炒鸡蛋，而艾叶鸡汤也是当地餐桌上的常客。艾草还可以用于医药，而且历史悠久。在南方，许多人家都会用采来的艾草，与枫树叶、桉树叶等一起煮水，给产妇洗澡驱寒。

【作者】

文、图/羊城晚报全媒体记者 王敏 马思泳