Spring has come. What edible wild vegetables do you have locally?

Let the real farmers show you the real wild vegetables with the original pictures.

I am a farmer, and I love wild vegetables. I deeply feel that wild vegetables grow in the wild, grow in time, conform to the way of nature, and have a unique and true taste. Compared with the helpless life, the tenacious spirit of wild vegetables is like a refreshing agent, which makes people feel fat.

In fact, we all like the taste of wild vegetables. After all, things are more valuable, right?

Nowadays, there are fewer and fewer wild vegetables, and some wild vegetables have gradually become scarce with the deterioration of the ecological environment and excessive mining. But at least we live in mountainous rural areas. How can we live without wild vegetables?

If you come to my home, it seems that there are only wild vegetables, because they are the cheapest, hehe.

The wild vegetables I know are roughly as follows. By the way, how to eat locally:

1, wild onion (also called horn head).

Scrambled eggs with wild onions is a good choice. If it is served with our local bacon, it will be another flavor. It's also good to fry with rotten peppers. It's delicious. There are few wild ones, which can be met but not sought.

2, water celery.

Perennial growth in streams or paddy fields or ditches with water. Just pick the roots and leaves and serve the hot pot. Stir-fried food is also good. It would be even more delicious if it was served with braised fish. Oenanthe javanica has a special fragrance that is impressive.

3. Polygonum cuspidatum

Something with a bad smile. Soak it in water and you can eat it cold. The whole sour soup can also be considered.

4, thorn bud (thorn bud).

This real meaning is not vegetables, but young leaves, hehe, I like the feeling of thorns. Boil the water, soak it in cold water slightly to remove the bitterness, and then add fresh pepper and soy sauce as dipping water, which is quite exciting. It can also be stewed with meat. It is delicious.

5. Rice and leeks.

How long it grows in rice fields, the flowers are small, and the taste is bitter, but it is better to follow the timid cows here. Can be used to eat spicy hot pot, spicy and bitter, unique flavor. If you suffer, you will eat big.

6. shepherd's purse.

I like to eat hot pot with this king of wild vegetables, and it is refreshing when it is out of the pot. Shepherd's purse shepherd's purse tastes good. Everything tastes delicious. There is no special fragrance, which is its shortcoming and its advantage.

7. Houttuynia cordata Thunb.

This is the favorite dish of Guizhou people. Fried bacon with broken ears, think about it. It is even more extreme to mix rotten peppers or pickled fish with enough acid. But as many people like this dish, so many people don't like it.

8. Plantation.

Plantain stew is still possible, but the method is relatively simple. Contains gluten, which slightly affects the taste. It is usually used as Chinese medicine and wild vegetables.

9. dandelion.

Eat hot pot to refresh yourself. An outstanding representative of dual-purpose medicine and food. But we have few here.

10, purslane.

You can eat it, but it tastes bad.

1 1, Malantou.

Fried citron with Malantou seems better, but I don't like the taste of Malantou.

12, Toona sinensis.

It is best to scald it with boiling water to avoid poisoning. Toona sinensis scrambled eggs are great.

13, bracken.

Stewed and eaten, it can best maintain the taste. Braised bracken with bacon is also good. But experts say it will cause cancer, so I still want to eat it.

14, Qingming cuisine.

I seldom eat. It tastes soft, not my favorite dish.

15, Revolutionary Cuisine (Annan Cuisine).

Dong Jia is an indispensable dish for cooking fish, which is usually used to eat hot pot.

16, pepper bud.

Eating hot pot is a good choice, but it tastes heavy and smells good. However, it seems that the loss outweighs the gain. I picked so many peppers that I can't even tie them. what can I do?

17, mountain bamboo shoots.

Blanch with boiling water and fry again to remove the fishy smell of bamboo. Fried bacon with bamboo shoots makes my mouth water. Stewed mountain bamboo shoots with glutinous rice are local characteristics, and fragrant bamboo shoots complement each other.

18, Chinese milk vetch.

It was originally used by farmers to make farm manure. When it is planted in the ground, it can be fertilized by natural decay. Buds can be eaten, and the soup cooked in hot pot has a special flavor. Stir-fried is ok, but not too familiar. Moderate consumption may cause flatulence.

19, moss.

Growing up in a rice field with clean running water is a local delicacy, and it is not enough for outsiders to be afraid of being called a barbarian. How to eat is also very simple. Wash, stir-fry chopped pepper, garlic and ginger in oil, and stir-fry in a pot. It will be sour according to the temperature. Nowadays, the paddy fields are generally deficient in fertility and the taste is not as good as before.

20, mountain celery, some places are called duck feet.

Remove the leaves from the ribs, wash them, cut them into sections, and stir-fry them with the Chili sections. They taste delicious. The taste is similar to that of water celery, but it feels stronger and has a unique style.

There are several kinds of wild vegetables, but I don't know their names and I can't translate them in Dong dialect, so I will release them after writing.

Now there is a good saying about wild vegetables: what pigs used to eat is now eaten by people; People used to eat it, but now pigs eat it. What kind of world is this? Sorry, I have tasted all these wild vegetables first.

They represent the taste of spring. Do you like them?

Some people say: people are iron rice steel, and the more wild vegetables you eat, the healthier you are. Spring is here, and it's time to eat wild vegetables. Don't hurry to pick wild vegetables in the mountains with a vegetable basket.

Affine rat grass

Green vegetables are common wild vegetables in spring. In the sunshine in March, the hillside of Chongqing is full of the shadow of clear vegetables. Green vegetables have appeared in early spring, with full leaves and some small white cotton wool on the surface, so Jiangsu and other places call them "cotton wool heads" and "cold dishes". In Jiangxi, there is a nice name called "Liu Yang".

There are many ways to cook green vegetables. Before and after Jiangsu, Zhejiang and Tomb-Sweeping Day, people picked the tips of green vegetables, cooked them first, and then kneaded them into rice flour to make cakes, which were sweet and delicious.

However, in Sichuan and Chongqing, Tomb-Sweeping Day usually picks out the tips of dishes to wrap up Qingming jiaozi. Qingming Tangyuan is a bit like jiaozi, usually filled with bacon and sprouts, such as salted dumplings and steamed buns. He combined jiaozi with steamed stuffed bun, which is a nostalgic taste of many rural people.

The required materials are: glutinous rice flour, fat and thin diced bacon, sprouts, Chinese cabbage, ginger, garlic, sugar, chicken essence and chopped green onion.

Green vegetables need to be cooked first. They are badly cooked, and the bad ones can be kneaded into mud by hand. Mix the cooked vegetables with glutinous rice flour evenly, add water as appropriate, and knead the vegetables into glutinous rice flour like glutinous rice balls and knead them into a ball.

After making the dumplings, you need to stir-fry the stuffing. Add a little oil to the fat bacon, then add ginger, garlic, lean bacon and sprouts, stir fry together, add some sugar and chicken essence, stir fry to taste, and finally add chopped green onion, and the filling will be fried.

The stuffing is fried, and the jiaozi noodles are ready. Then, the stuffing is wrapped in jiaozi noodles, just like jiaozi. After all the fillings are wrapped, put them in a pot and steam them like steamed bread. That's why I said this Qingming dumpling is just like jiaozi and steamed buns, and it can be eaten. It smells good. It's very good.

Wild vegetables are no strangers to children who grew up in the countryside, but our generation rarely eats wild vegetables, and even if they do, they occasionally adjust their greasy intestines and stomach. Mom ate enough wild vegetables when she was a child, and then she never cooked wild vegetables at home again. But for those wild vegetables in spring, they are all familiar. Talk about the common edible wild vegetables in my hometown of northwest Shandong.

1, shepherd's purse

This is one of the most common wild vegetables that germinate earlier in rural fields. Shepherd's purse Shepherd's purse is a cruciferous wild vegetable with small white flowers, which is more common in rural fields and roadside. Wheat fields are scarce because of herbicides.

The tender leaves of shepherd's purse are very popular. They are rich in protein, carbohydrates, vitamins and micronutrients, and can be used as stuffing, cooked salad or fried food.

2. Artemisia annua

Artemisia ordosica is also common. Its tender leaves are covered with a layer of white fluff, which is quite special. Artemisia argyi is delicious when it is tender. It can be fried in batter or steamed and mashed with garlic.

That year, I went to Shuangquan Town, Pingyin, Jinan to see rape blossoms. Artemisia annua, dug up by many peasant women there, is very popular for a few dollars a pack.

3.dandelion

Dandelion is also called "old woman" in my hometown. In spring, it blooms earlier, and yellow flowers are scattered in the wild, which is very beautiful. Dandelion leaves are slightly bitter, but they are also delicious as wild vegetables.

Dandelion is a natural antibiotic with high nutritional value. It can be dried to make tea or eaten as wild vegetables.

4. Artemisia scoparia

Maihao is one of the most familiar weeds in rural areas in northwest Shandong. When I was a child, I often pulled Maihao in the wheat field with adults in spring. Once it overflows, it grows taller than wheat and blooms like rape.

The tender leaves of Artemisia capillaris can also be eaten. I once saw them sold as wild vegetables in supermarkets in RT Mart, but in my hometown, few people eat them, which is not uncommon.

5.chicory

Sonchus is a wild vegetable of Sonchus in Compositae, and it is also very common in rural areas of northwest Shandong. Its leaves are slightly slender, and the wild chicory is very delicious after being washed directly, or it can be boiled and fried.

Chicory is bitter and cold, clearing away heat and toxic materials, and it is a very good health-care potherb.

6. Malantou Malantou is a young seedling of Malantou, a wild vegetable in Compositae. It usually goes unnoticed when it is young. When its plants grow tall, they will produce white or purple flowers, which are very beautiful.

Malantou is also an edible wild vegetable, which can be cold, fried or made into soup.

These are some common wild vegetables in my hometown, all of which can be eaten. But remind friends to pay attention when digging wild vegetables. Try not to eat wild vegetables in polluted soil.

In addition, the choice of food in human evolution has also experienced many years of practical experience. The reason why those wild vegetables have not been domesticated into cultivated vegetables must be flawed. Don't blindly chase game regardless of your body.

Wild vegetables are a gift of spring. Many times, I miss the scene of digging wild vegetables when I was a child. If you chew the roots of vegetables, you can do anything. Every year in March and April, wild vegetables grow vigorously. Grab a handful of green wild vegetables, and after simple cooking, they can become full of green and fragrance. Eating some seasonal wild vegetables is also good for your health.

1 Yu Qian

This is the most common one. Bark is dark gray, rough and irregular longitudinally. Simple leaves alternate, ovate to elliptic lanceolate, with multiple serrations. The flowers are bisexual, with leaves or leaves blooming together in early spring, purple-brown, and cymes clustered. Samara is almost round with a gap at the top. Flowering in March and April; The fruit ripens in April and May.

How to eat: When the spring breeze blows the first ray of green, the golden elm is covered with clusters of branches, and people will pick it while it is fresh and tender and make it into various delicious dishes. Eat raw, cook porridge, steam in a cage and make stuffing.

Artemisia apiacea

Many years ago, I went to Bortala grassland on business for the first time. A local friend specially ordered a dish and then mysteriously said, "Please try our local specialty-Artemisia annua." Leave you to eat once, and you will miss it for a lifetime. "

The dream "pepper Artemisia" turned out to be a cold dish. Fortunately, this dish of cold pepper Artemisia has a special taste. I took a careful bite, ready to be stimulated by a pepper pot like mustard in my hometown. Unexpectedly, the Artemisia annua in my mouth is not particularly spicy, and it gives off a strange fragrance, which immediately makes my appetite big. I have lived for half my life, and I really tasted such delicious wild vegetables for the first time. So, I can no longer attend to courtesy, put down my reserve and ate a sumptuous meal. In a short time, the hot pepper and Artemisia annua were turned upside down, leaving only a little soup, still emitting a strange and attractive fragrance.

How to eat: cold salad, stir-fried mutton, scrambled eggs, wrapped in jiaozi, boiled fish, or soup, seasoned when cooking, pickled into pickles or dried in winter. A dish of stewed fish with pepper and Artemisia is also very popular. If you travel to Balikun, Jimsar, Bole and other places in Xinjiang, don't forget to try the wild Artemisia annua in these places.

dandelion

Also known as mother-in-law, the whole plant crawled on the ground, without erect stems, and flowers emerged from the center of the plant. Dandelion plants contain many healthy nutrients, such as dandelion alcohol, dandelion, choline, organic acids and inulin. Rich nutrition, dual-purpose medicine and food, has a very long history.

How to eat: cold salad, fried food, jiaozi or soup, such as dandelion mixed with shredded carrot, dandelion fried pork, dandelion pork, jiaozi; Can also be paired with green tea, licorice, honey and so on. Let's make a cup of tea for clearing away heat and toxic materials.

Four kinds of bitter vegetables

Also known as chicory, the stem is yellow and white; Medicinal and edible perennial herbs. Has antibacterial, antipyretic, anti-inflammatory and eyesight improving effects. The tender leaves of bitter vegetables can be eaten, but they are slightly bitter when eaten raw. Boil with boiling water, and the bitterness can be removed.

How to eat: fried or cold. When cold-mixing, wash bitter herbs, blanch slightly, air-cool, mince ginger and garlic, add a little salt, chicken essence, sesame oil, white sugar, rice vinegar and Chili oil, and stir well to serve.

5 Lycium barbarum bud

Also called dog's head, dog's teeth and beet head. In early spring, Lycium barbarum grows tender, slightly bitter, but very refreshing. It is recorded in Dietotherapy Materia Medica that Gou Qi Tou has the functions of strengthening tendons, resisting aging, expelling wind, nourishing bones and muscles and eliminating fatigue.

How to eat: the tender stems and leaves of Lycium barbarum can be eaten cold, fried or boiled. It is delicious and nutritious.

6 Stichopus japonicus

Also known as thistle, thistle, thorn tea, spear knife vegetables. Root, also known as carrot. The ancient prescription used roots as medicine, which was wild in most parts of China. Collecting roots in autumn, removing stems and leaves, washing and fresh using or drying in the sun and cutting into sections; In spring and summer, pick tender whole plants and wash them for fresh use. Sweet leaves, cool nature. It can cool blood, stop bleeding, detoxify and eliminate carbuncle, and clear away heat and annoyance.

How to eat: the tender seedlings of seaweed are wild vegetables, which can be fried or made into soup. For example, seaweed in sauce and seaweed porridge.

7 willow bud

The article "Ji Sheng San Yue Shi Pin Jing Di Sui" records that "tender willow leaves mixed with tofu are good for cold food". Traditional Chinese medicine believes that it is bitter in taste and cool in nature, and can clear away heat and rash, and induce diuresis and detoxification.

How to eat: Willow buds are rich in protein. After drying, they can be fried or made into tea. Now cold willow leaves have become a famous dish on the dining table.

8 shepherd's purse

Also known as water chestnut, wheat field, pillow grass, grass protection and so on. Shepherd's purse shepherd's purse has tender and fat leaves, attractive fragrance and delicious taste. It is rich in protein, sugar, carotene, vitamin C and various amino acids and minerals needed by human body. It is the top grade of wild vegetables and can be eaten by the general population.

How to eat: stir-fry or make soup. People often use shepherd's purse as stuffing for steamed stuffed buns, spring rolls, jiaozi, chaos and glutinous rice balls. Shepherd's purse is an authentic medicinal material. Chinese medicine believes that shepherd's purse tastes sweet and cool, and has the effects of harmonizing spleen, promoting diuresis, stopping bleeding and improving eyesight.

9 alfalfa

Formerly known as purple alfalfa, it has thick roots, goes deep into the soil layer and developed roots and necks. The stems are erect, clustered, procumbent, quadrangular, hairless or slightly pilose, with lush foliage. Cultivated or semi-wild plants are found all over the country. Born in fields, roadsides, wilderness, grasslands, river banks and valleys.

How to eat: Fresh alfalfa is the best and delicious, because there are fresh alfalfa all year round. Can be fried, can be cold, but also can be made into pies, jiaozi and the like. It tastes delicious.

10 wild garlic

Also known as small root garlic and leek, it is irregular oval with yellow-white or yellow-brown surface and a prominent bulb disk at the bottom. Its stems and leaves look like garlic, but they also taste like onions and garlic.

How to eat: there are wild garlic mixed with tofu, wild garlic tremella porridge, wild garlic scrambled eggs and so on. It can strengthen the spleen and stimulate appetite, help digestion, relieve greasy and promote appetite. In addition, the content of inorganic salts such as calcium and phosphorus in Allium macrostemon Bunge is extremely high, which has good nutritional value for growing children and the elderly who lack calcium.

1 1 Toona sinensis

Toona sinensis bud is the tender bud of Toona sinensis tree, also called Toona sinensis, Toona sinensis head. Can be made into various dishes. Toona sinensis bud is better in front of Grain Rain, so it should be eaten early and tender. After Grain Rain, its fiber is aging, its taste is tasteless, and its nutritional value will be greatly reduced.

Toona sinensis bud is not only nutritious, but also has high medicinal value. Toona sinensis leaves are thick and tender with red edges, just like agate and jade. Rich in flavor and nutrition, far higher than other vegetables.

How to eat: just pick the tender Toona sinensis buds, blanch them with water, put some salt and sesame oil, and suddenly, the fragrance is overflowing; Or chop the Toona sinensis buds, mix them with egg white, turn a few somersaults in a hot pot with oil and chopped green onion, and fry them into golden yellow and light green blocks, which are beautiful and quite delicious.

Now we are all very keen on this delicious food.

However, although wild vegetables are simple, there are also places to pay attention to.

Three bogeys for wild vegetables

Don't pick wild vegetables along roads, ditches or around suburban chemical plants. Don't pick and eat unfamiliar wild vegetables.

There are many miscellaneous bacteria and impurities attached to wild vegetables. After washing, soak in light salt water. No less than 1 hour is recommended.

Some wild vegetables are slightly poisonous. If you blanch with hot water before eating, the bitterness of wild vegetables will be removed and the taste will be better.

Spring is coming. There are many wild vegetables in the countryside. I used to eat them when I was a child. Do you remember?

When people are poor, people in rural areas eat bran and swallow vegetables. The bran here is coarse grains such as wheat bran or rice bran, and vegetables are of course wild vegetables. However, now that both city dwellers and rural people are eating wild vegetables, you may be curious. Isn't everyone's life getting better and better? Why eat wild vegetables? In fact, this is because wild vegetables contain some nutrients that vegetables do not have, and there are no series of chemicals such as ripening agents. It's just their own brave growth. So if spring comes, what wild vegetables are there to eat?

1. shepherd's purse has many names and strong vitality. Generally speaking, any land can survive, but it would be better if cultivated in fertile and loose soil. When spring comes, you can see many old people picking shepherd's purse in their own wheat fields or by the wheat fields. Shepherd's shepherd's purse has no bitterness in their mouths, and it can be used to wrap jiaozi. Steamed buns are also delicious.

2. Dandelion Speaking of dandelion, everyone must be very familiar with it and can be seen almost everywhere. Dandelion is not only delicious, but also can remove fire. Be sure to wash it when eating. Every spring, vendors come to collect dandelions in the countryside. After collecting these dandelions, they can be used as Chinese herbal medicines. If you go to a Chinese medicine shop, you can usually see dandelions.

3. Toona sinensis, can you say that I like Toona sinensis buns best? They are really delicious! Toona sinensis fried bacon, Toona sinensis scrambled eggs, Toona sinensis dried cold to eat, there are really various ways to eat. Rural people usually dry Toona sinensis in the mature season and then put it away, so that they can eat Toona sinensis all winter, but some people don't like the smell of Toona sinensis, so naturally they don't like it. So do you like Toona sinensis?

Spring returns to the earth, and everything revives. It's another spring. Let's go for a walk in the country road and bring some delicious wild vegetables!

We are a plain here, and there are many wild vegetables in the field, especially around Tomb-Sweeping Day every year. Bitter vegetables, dandelion and koji are the best wild vegetables and also have medicinal functions.

Bitter vegetables are the earliest wild vegetables unearthed in spring. Although a little bitter, it is very popular, and it is especially good to eat raw.

Dandelion is one of the most popular wild vegetables in spring. It is not only delicious, but also has medicinal value. It is good for people to soak in fresh water and drink in the sun.

Ququ cuisine was unearthed around Tomb-Sweeping Day. This kind of wild vegetable is fresh and tender in spring, with a little bitterness, and it is delicious when eaten cold and raw.

We have many wild vegetables here in spring. Let's share it with you now!

Chuanxiong, a unique and fragrant cultivated wild vegetable

If no one is worried, wild vegetables will always die in Shan Ye. But there is a unique plant in Sichuan-Chuanxiong, which has been cultivated by Sichuanese since ancient times. Chuanxiong is a medicinal plant of Artemisia in Umbelliferae, also known as Chuanqiong. Although it is a cultivated variety, people are used to tasting it as a wild vegetable in early spring. In early spring and March, when the weather gets warmer, the seedlings of Chuanxiong begin to sprout suddenly. At this time, people take off the tender tip of Chuanxiong and cook it.

Many plants in Umbelliferae have unique fragrance, such as celery and coriander. Chuanxiong also has a unique aroma, and even has a little medicinal taste. This feeling is a bit like the taste of tender celery leaves mixed with fennel. Soak the tender leaves of Ligusticum chuanxiong in boiling water, add onion and garlic, a little soy sauce, vinegar and sugar, and simply mix with sesame oil, which will make you remember its taste firmly.

Better eat you in the spring breeze.

Spring is coming again. Between the Chengdu Plain and the surrounding Shan Ye, many familiar or unfamiliar wild vegetables have sprung up, dotted with the land of spring, and the warm spring breeze always reminds me of the delicious yearning for Shan Ye.

Leek with deer ears-it sounds like deer ears.

In spring, two oily, green, oval, plump, deer-ear-like leaves grow in the thick moss layer. In the spring scenery of Shan Ye in the southwest mountains, it is full of soft light. Through the sunshine under the forest, the fat deer ears on the hillside seem to call me, come on, be happy, there is a lot of time anyway.

Leek is an Allium plant, and it is a close relative of onion, garlic and leek on our table in Shan Ye. Allium chinense is called Allium ovatum in Chinese flora. This wild leek is completely different from our common long-leaf leek. They always grow in alpine forests and wet slopes above 2000 meters above sea level. Allium, as a very common condiment or vegetable, is closely related to our daily life and has long been known and eaten by human beings. It's just that deer leeks are different from common artificially cultivated onions, garlic and leeks. Its two egg-shaped deer ears are wide, fat and green. After picking it, there will be a strong aroma of leeks on your hands, which is far more delicious and mellow than leeks.

Spring is the freshest season for leeks. For leeks, no additional cooking methods are needed. Wash it and fry it with egg white, and the fragrance will remain on the tip of your tongue. This smell of spring in Shan Ye will make you miss it for a long time.

Spring has finally come, and everyone wants to taste wild vegetables. In addition to some common wild vegetables such as Toona sinensis and dandelion, there are many kinds of wild vegetables that we may not know, even if we are around, we don't know if they can be eaten. Today we will illustrate some common, edible and delicious wild vegetables.

First, shepherd's purse

This dish looks like this and is easy to recognize. Its functions are: clearing away heat and benefiting water, lowering the three highs (the functions described below are for reference only, after all, this is not authorized). The methods are: cold salad, stir-fry, soup and stuffing.

Second, horseshoe incense.

Basically, we all know Sargassum, which is the first wild vegetable I know. Its functions are: lowering blood sugar, clearing away heat and toxic materials, and it is beneficial for diabetics to eat. Practice: cold salad, stir-fry and stuffing

Third, chicory.

I don't think this dish is a wild vegetable anymore. Now it is sold in large quantities in the vegetable market. It should be planted. Its efficacy: clearing away heat and toxic materials, cooling blood, respiratory inflammation, and even inhibiting leukemia. Practice: cold salad and soup.

Fourth, dandelion

Lovely dandelion, everyone knows it will bloom, but it won't bloom in spring. Its efficacy: clearing away heat and toxic materials and improving immunity. Practice: cold salad

Verb (abbreviation of verb) Malantou

Has entered the blind spot of wild vegetables, pay attention to the picture don't make a mistake. Efficacy: Relieve pharyngitis and tonsils. Practice: stir-fry, cold salad

Six, plantain

I often see it on the roadside. I don't know if it's called banana or not. Efficacy: diuresis, clearing away heat and improving eyesight. Practice: cold salad, steaming, frying and stuffing.

Seven, chrysanthemum brain

This thing is closely related to wild chrysanthemum. Everyone knows the efficacy of chrysanthemum. In fact, many people eat this dish at the table. Its efficacy: sedation and sterilization, clearing away heat and toxic materials, and lowering blood pressure. Practice: soup and cold salad.

Eight, the ground vegetables

Also known as Nostoc commune, this wild vegetable is too precious, so don't let it go when you see it. Although it looks ugly, it looks like a pile of cooked vermicelli fell to the ground. In fact, its nutritional value is very high. Its effects are: reducing blood fat and improving eyesight, night blindness, scalding fire, chronic dysentery, rectocele and supplementing nutrition. Practice: stir-fry and make soup

Nine, seaweed

Also known as thistle, the leaves are similar to dandelion leaves, but there are sharp thorns, which can be distinguished. There are many in front of and behind the house. This dish is found all over the country except Guangdong, Guangxi and Tibet. Its functions are: cooling blood to stop bleeding, removing blood stasis and reducing swelling. This dish can be smashed directly to treat trauma. The method is to make soup.

The favorite wild vegetables in spring are Quma Cai, alfalfa buds growing on the ground, elm buds growing on trees and Toona sinensis buds.

According to the local dialect: shepherd's purse, dandelion, gray gourd ladle, bamboo grass, July 7th vegetable, double bud, chrysanthemum Artemisia, water celery, it can be made into various delicious foods, especially delicious.