Plant World | Wild Vegetables At the right time, there are 40 kinds of common wild vegetables on the roadside (with pictures and texts). If you encounter them, don't miss this world's delicious taste...

Spring is coming, Chinese New Year Big fish big Meat Eat greasy Out ， It's time For a change ！ Wild vegetables in fields and mountain roads pick Dig at the right time ， Ben Text Will introduce Several 40 common species Wild vegetables ( The picture is named and maomao ） To everyone ， Take advantage of Weekend Go to the countryside （ Or go Suburb Outside ） Dig some wild vegetables and come back , or cooking , or hit Soup, or cold Mix it and feel the taste of spring ！

 

Shepherd's purse

Shepherd's purse is an annual herb, which is a very popular and common wild vegetable. The leaves of shepherd's purse are incomplete and have many deep cracks. It likes to grow in crop fields, roadsides, ridges and so on.

Shepherd's purse is mainly used to fry, or blanch after cold salad, used to scramble eggs or dumplings is a must Chop some shepherd's purse, then mix it into eggs, fry it in a hot pan, add edible salt, etc. It tastes very fragrant.

 

Amaranthus spinosa

Amaranth, an annual herb of Amaranthaceae, looks very similar to amaranth in our vegetable garden, but there are sharp thorns on the stem of Amaranth.

Young leaves of Amaranth Used to make buns It's a must. Small When I have diarrhea, my mother will find this kind of dish and boil soup to drink it. The effect is really effective and it can be cured every time (to Previous Lack of supplies, medical conditions Limited, deal with it randomly, and now we still have to follow the doctor's advice).

The best thing about Amaranth is actually its stem. When I was young, I uprooted the wild amaranth and brought it home, removed the roots and all the leaves, peeled off the skin, cut it into sections, blanched and used Stir-fried with garlic , it's so fragrant. To eat amaranth, you have to eat wild ones. The ones planted in the vegetable garden and fertilized them don't have that kind of fragrance.

 

Dandelion

Dandelion is a perennial herb whose rhizome goes deep into the ground, is fleshy and branched strongly. The older it is, the bigger the rhizome. Dandelion has many seeds, so it often grows in pieces and is convenient to collect.

The main way to eat dandelions is It can be used for blanching water for cold salad, or boiling soup, boiling meat slice soup, boiling egg soup, and boiling noodles. It can also be used for frying, or chopping scrambled eggs, or can be blanched and dried after soaking in water for drinking. It is one of the very famous herbal teas.

 

Portulaca oleraca

Portulaca oleracea is a wild vegetable Common in the fields, sometimes regarded as a Treat it with grass, because its vitality is particularly tenacious and it is difficult to completely remove it.

But purslane Stems and leaves can be picked back for cold dish , the taste is very refreshing and has a special taste.

 

Gray vegetable

Gray vegetable Young seedlings and tender stems and leaves are edible , delicious taste, tender mouthfeel and rich nutrition. Eating grey vegetables can prevent anemia.

 

Wild mint

Peppermint itself is a cooling and detoxifying Chinese herbal medicine. Wild peppermint has better medicinal properties than planted peppermint. People often gather mint, dry it, and then Boil water and tea to drink 。

 

Wormwood

The whole plant of wormwood leaves has a special fragrance, which is used to Hard boiled eggs , it tastes very good. However, the dried branches and leaves of this plant are often used in rural areas to boil water to bathe pregnant women.

 

Wild celery

Wild celery looks a lot like celery, but it's not as sweet as celery when stir-fried alone. But used as a side dish, Cooked with eel, it tastes extremely delicious.

 

Noodle dish

Noodle dish, whose scientific name is Mai Ping Cao, is The invention relates to a herb which integrates edible, medicinal and ornamental values, It likes to grow in crop fields ( Especially wheat Sub In the field ), its plants are tall, branched, and tender to be picked There are also more stems and leaves. But the best noodles The vegetable is still before the long stem, the leaves are thicker and the taste is crispier.

The main way to eat noodles is fried, cold salad, soup, egg soup, especially noodles.

Solanum nigrum

Solanum nigrum Some places call it black or black day, or black grape, because its ripe fruit is like bunches of mini black Of grapes.

Many people have only eaten the fruit of Solanum nigrum, which is sour and sweet, but few people have eaten its tender leaves, Solanum nigrum The young leaves are picked and fried and eaten, which is very delicious.

However, dragons need to pay attention to eating solanum nigrum. The fruit of Solanum nigrum can only be eaten when it is ripe. The branches and leaves contain a lot of solanine. This alkaloid is slightly toxic, so it must be cooked and blanched before it can be eaten.

Wild onion

Grow in the wild The chives are more delicious than the small chives planted in the vegetable garden. This plant is easy to identify ( The plants are smaller and often grow into one Cluster ), living in the countryside Or Near the suburbs Friends, you can go to Shan Ye and look for it.

 

Qingming cuisine

Qingming cuisine It is a plant of Compositae, also known as mouse grass, Generally, before and after Tomb-Sweeping Day, small yellow flowers bloom. This time is the best time to pick, and you can pick them back together with the flowers.

One of the most famous delicacies made with Qingming cuisine is Qingming group 。 It is to clean it with Qingming dishes, blanch it, chop it into fine powder or squeeze it into juice with a juicer, and then knead it into a ball with flour. After steaming, it is Qingming ball.

 

Bornberg

Bornickel is The most obvious feature of the alias of thistle grass is that the edge of the leaves is spiky. Bornberry Young seedlings can be fried or made in soup , but it is Cold things, people with weak spleen and stomach should not eat too much or should not eat them.

 

Purple backed vegetables

Purple-backed vegetable can be seen in vegetable markets in many areas, where it is a home-cooked dish ( Cold purple-backed vegetables are a must ）。 Purple-backed vegetables are mainly distributed in Guangdong, Yunnan, Sichuan and other places, and can be seen everywhere in mountains or gardens.

 

Brahman ginseng

This is a less common wild vegetable, In some places, it is also called rabbit milk or rabbit milk dish , only distributed in high latitudes, but it is a wild vegetable with better taste.

 

Bitter vegetable

Bitter vegetables are a bit similar to the thorn vegetables introduced above, but there are subtle differences between them. The same thing is that both of them have a heavy bitter taste. People with spleen and stomach deficiency should eat less 。

 

Psyllium

Common in rural areas Plantain, commonly used for medicinal purposes, is mainly harvested together with its flowers or seeds, dried, cut into sections and used to boil water or make tea. However, in spring, when it is still young (picked when it is not blooming), it is stir-fry and cut a spoonful of hot oil, which is particularly sweet.

 

Dipi vegetable

Land The food is also called Lei Gongcai usually appears in the land after thunder and rain.

This dish To scramble eggs or make soup , the taste is extremely delicious, but the cleaning process will be very cumbersome, because it may also contain a lot of sediment, and it takes a lot of washing to clean it.

 

Perilla frutescens

The leaves of perilla will give off a pleasant fragrance, When cooking fish, it's especially delicious as a side dish 。

 

Water shield

Water shield is an aquatic plant, a bit like a small water lily, The young leaves are very delicious for stir-frying or soup Since ancient times, there has been a delicious dish of water shield and sea bass soup. Water shield curls in the soup, like fresh green tea, so it is also called "Biluochun" in the soup.

 

Fei Cai

Feicai is also called Tu Sanqi, Young leaves are used for stir-frying or cold salad, which is sweet and delicious. If you are bitten by mosquitoes in summer, you can also pick off the leaves of Vegetables, get out the juice and apply it to the affected area, which can get a good effect on relieving itching.

 

Auricularia auricula

When I was a child, I often went to the mountains to find wild fungus on the trees return In the previous era when materials were scarce, auricularia auricula and a large spoonful of lard were used to make soup, and the taste was very delicious, no worse than pork.

 

Wild edges and corners

This aquatic plant is very common in rivers beside streams. Its shell is very hard, but the flesh inside is very sweet and crisp. Be careful when salvaging it.

 

Elm money

Elm is a kind of wild vegetable on elm trees. It is named after its appearance like ancient copper coins. It is also one of the most famous wild vegetables. There are many elm trees in spring, and it is very convenient to pick. A tree can pick dozens of pounds.

There are many ways to eat elm money, which can be used for Steamed with flour, steamed directly or dipped in sauce, can also be used to make steamed buns, or used to blanch and fry Wait, wait.

 

sophora flower

When the Sophora japonica blooms, you can Use it to scramble eggs, or add flour and steam it in a cage. It is very sweet and delicious.

 

Lycium barbarum leaf

The red fruit growing on Lycium barbarum plants is Lycium barbarum. Besides Lycium barbarum being edible, its tender leaves are also edible. In Guangdong, Lycium barbarum lean soup is a very delicious dish.

 

Fern Cai

Bracken is a perennial herb. Its plants wither in autumn and winter and sprout in spring. Its buds curl like fists, dark green or purple red in color, tender and crisp, and taste slightly bitter ( Friends who can't get used to bitter taste Blanchable After soaking for a few days During Perform a water change operation ), there is no bitter taste.

There are two main ways to eat bracken: blanching, cold salad and fried It can also be blanched and then exposed to the sun or baked to make dried bracken, which is also very popular. Pickled bracken is also a delicacy in the world.

Native ginseng

The reason why native ginseng is called native ginseng is that this plant has a tuber underground that looks like ginseng. Before this plant blooms, grows fruit and bears seeds, its The young leaves can be peeled off and eaten Of. After flowering, the leaves are old and not delicious.

 

Thorn shoots

Thorn bud and ginseng belong to the family Acanthopanax, and their nutritional value is also very rich. Therefore, some people compare it with ginseng. Because it grows on trees, it is called "ginseng on trees"!

The thorn buds are mainly used to fry, scramble eggs, frie bacon, blanch water for cold salad, or boil white water, or pickle. There are many ways to eat them, and they are very crisp.

 

Toona sinensis bud

Toona sinensis bud is a kind of small tree or shrub bud. The newly grown bud is bright red in color. It can be picked when the bud grows to about 10 cm. It should not be too late, otherwise it will tend to be lignified and very old.

Toona sinensis buds are limited by seasons, so they can only be eaten in spring. There are also tender leaves of Toona sinensis in summer, but they are very old as soon as they grow, and they bloom and scatter leaves as soon as they grow, so they can't be eaten overnight. The way to eat Toona sinensis buds is also very simple. Stir-fried, fried bacon, fried meat, scrambled eggs can be used, or blanched and cold salad , the taste is very fragrant.

Toona sinensis contains more nitrate and nitrite, so Improper consumption will lead to poisoning ， Therefore, when eating toon, you can Blanching Toona sinensis and rinsing after blanching can effectively remove toxic substances. At the same time, don't eat too much Toona sinensis, which can effectively prevent poisoning.

 

Friendly reminder:

 

① For unfamiliar wild vegetables, don't take risks, and don't "look like them" to dig, so as not to eat poisonous wild vegetables by mistake;

② Try not to dig wild vegetables on the edge of the ridge, because it is likely that farmers will be beaten with pesticides;

③ Wild vegetables should be completely cleaned, so as to "wash once, soak twice and blanch three times", and then cook or serve cold;

④ Many wild vegetables are cold things, just try them, and it is not advisable to eat more.

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