steaming Artemisia japonica

How to Cook Steamed Artemisia Argyi: A Simple Guide

Steamed Artemisia Argyi, or *baihao* in Chinese, is a nutritious and delicate dish loved for its fresh, earthy flavor. This healthy preparation preserves the herb’s natural goodness while creating a satisfying texture. Here’s a basic guide to making it at home.

First, gather fresh artemisia argyi (about 500g), a pinch of salt, 1 tbsp cooking oil, and a sprinkle of minced garlic (optional). Rinse the artemisia thoroughly under cold water to remove dirt, then drain and pat dry. Trim the tough stems if desired, though tender stems can be kept for extra fiber.

Next, blanch the artemisia in boiling water for 1–2 minutes to soften it and reduce bitterness. Immediately transfer to an ice bath to retain its vibrant green color. Squeeze out excess water gently, then chop the leaves into 2–3 cm pieces.

In a bowl, mix the blanched artemisia with salt, oil, and minced garlic (if using). Ensure every leaf is lightly coated. Spread the mixture evenly on a heatproof plate.

Steam the dish over high heat for 5–7 minutes, until the artemisia is tender and fragrant. For extra richness, drizzle with a light soy-tahini sauce or a dash of sesame oil before serving.

This simple method highlights the herb’s natural essence, making it a perfect side dish for rice or congee. Enjoy this wholesome, traditional delicacy that’s both easy to make and full of springtime freshness!