Artemisia argyi and Artemisia indica are often used owing to their advantageous biological effects, such as relieving pain and itching, improving homeostasis, and regulating menstruation. However, research on their nutritional components is lacking. In this study, we evaluated the composition and differences in the primary nutritional and medicinal components of these two plants during three different growth periods. The contents of polysaccharide, total dietary fiber, protein, and volatile metabolites were determined using the phenol–sulfuric acid method, enzymatic gravimetric method, Kjeldahl method, and gas chromatography-mass spectrometry (GC-MS), respectively. The polysaccharide content in the leaves of A. indica was significantly higher than that in A. argyi, and the leaves of the two plants were rich in total dietary fiber. The contents of nine volatile ingredients exhibited significant differences between the two Artemisia plants. Using hydrochloric acid hydrolysis and inductively coupled plasma-mass spectrometry, 17 amino acids and 27 mineral elements, respectively, were identified. In particular, the leaves of A. argyi and A. indica were rich in amino acids, including seven essential amino acids (EAAs). Of the 27 mineral elements detected in the leaves of A. argyi and A. indica during the three growth periods, 20, 9, and 17 mineral elements were significantly different (P < 0.05) in the leaves at early, middle, and late growth stages of the two plants, respectively. From the perspective of multiple nutrients and volatile ingredients, A. indica leaves are suitable additives for food production compared with A. argyi leaves. This study provides a scientific basis and data-driven support for the comprehensive development and utilization of A. argyi and A. indica leaves as edible medicinal resources.