What kind of wild vegetables are good to pick in spring?

Spring is coming, a lot of wild vegetables can't wait to pop up, and the greasy stomach that eats during the New Year needs the adjustment of a wild vegetable feast. Let's talk about my hometown, Northwest Lu Farm, wild vegetables that can be picked in spring, shepherd's cabbage is very popular, one of the most popular wild vegetables in spring. Moreover, shepherd's cabbage is diligent and grows earlier in spring, and sometimes, often other wild vegetables and wild vegetables do not grow much, and shepherd's cabbage begins to bloom.

The shepherd's cabbage is stuffed, dumplings or steamed buns are full of spring flavor, and the boiled eggs are also delicious.

In the spring, it is the time when the yang energy grows, roll up the sleeves, take a small basket and sickle, go outdoors to pick some wild vegetables, very good, I like to dig some wild onions and dandelions, the former is particularly fragrant, baked into a cake is very good, the latter its roots are like spinach, very refreshing and fragrant.

In the northeast of Inner Mongolia, when the spring flowers bloom, groups of people go to the fields, mountains and rivers to dig wild vegetables. We mainly have mother-in-law (dandelion), koji hemp cabbage, bitter hemp cabbage, willow sprouts and so on. Remember a joke:

On the way back to my hometown, I met many people wearing masks, wearing a big straw hat on their heads, holding a knife in their hands, and holding baskets or bags in their other hands.

This kind of wild vegetable is also everywhere in our place, and it is pleasing to the eye when you see it, green and tender. In our case, we use young wormwood to make mugwort. It is to use fresh and tender wormwood (wormwood is boiled in boiling water, washed and chopped) and glutinous rice flour to stir together, wrapped with fried chopped peanuts, sesame seeds and brown sugar and other fillings, and steamed with banana leaves under the baba (with banana leaves are not so sticky) and can be eaten.

Tsubaki buds are the buds of the most common toon tree in the countryside, which is very tasteless. In spring, the new Tsubaki buds are red, especially tender, and fragrant, and the scrambled eggs are delicious. In particular, the empty eggshells are also buckled on the branches of the toon, so that the toon buds are full of eggshells and then picked, which tastes more delicious.

Grey cabbage. In the fields, it is common to see gray cabbage, which has a plant alkaloid on its body. After picking, put it in the sun to dry, and then knead the powder on the leaves, and then you can continue to dry the vegetables.

When these leaves, all of them are dried, they can be packed in a plastic bag for a year's consumption.

Dandelion is also a wild vegetable that everyone likes to pick, and it germinates early in spring, and the golden flowers spread out in the fields, and the patches are very spectacular. The dandelion has a slightly bitter taste, and the dipping sauce is refreshing when eaten raw. And the flowers are not afraid, and the leaves are still edible.

Dandelion is rich in nutrition, clears away heat and fire, and is used for both medicine and food.

Endive is a very common wild vegetable, the most common way to eat is to directly wash the dipping sauce to eat, especially the rural people themselves to adjust the soybean paste, very refreshing. Borage is also cultivated, with larger leaves, but the wild ones are more original.

Bracken: There are two kinds of purple and cyan, just eat the young shoots of the roll, and the purple ones are generally used to make cold vegetables, which can be eaten until autumn; The green ones are picked home, blanched in boiling water, and fried bacon is very delicious.

There are a lot of wild vegetables in spring, and the following are commonly eaten;

1.Capsule, a cruciferous plant, a very special spring taste. Dumplings and soup are excellent, but they are not suitable for stir-frying, and they are slightly astringent. I want to dig up the shepherd's cabbage and see which one is the shepherd's cabbage.

2.Grass heads, that is, alfalfa seedlings, legumes. In Shanghainese cuisine, grass is very important. Although it is now widely cultivated and can be eaten all year round, you can still enjoy a different taste in the spring.

3.Sophora flowers, especially the flowers of black locust (acacia), the flowers of the national locust that are not native to China, leguminous plants. The flowers of the acacia are fragrant and pleasant, and the petals are fluffy, making them a special flower vegetable.

4.Yuqian, the wild vegetables in late spring, the young winged fruit of the elm tree, mixed with white flour cornmeal and steamed to become Yuqian rice, with garlic juice is quite refreshing.

5.Dandelions, Asteraceae plants, there are many people who like this thing. I wonder that there are fewer and fewer dandelions recently, and one day I saw an aunt in the community picking dandelions while walking, so I suddenly realized (it is said that this thing can go to the fire, hehe...)

But be reminded that it is unethical to pick dandelions for ornamental use in the park.

6.Toon sprouts, if you can count it as a wild vegetable. The special taste of this neem plant is an extremely special spring taste, and I love the taste of toon fried eggs.

Cut the toon sprouts finely, add a little salt and eggs and mix thoroughly, heat the oil over the heat, put the egg liquid in the pot and wait for the egg cake to form slightly, turn to low heat, and bake until golden brown on both sides.

Roadside wild can often see barren and good at spreading seeds of the Malan head, the stem of the Malan head is slender, every spring, it will germinate fresh tender leaves, divided into two kinds of green and red stems, the spring of the Malan head is more delicious and fresh.

When the spring breeze blows the first rays of green, the golden elm coins are adorned with bunches of branches, and people will pick them while they are tender and make them into various delicacies. Eat raw, cook porridge, steam, make stuffing.

Modern studies have found that shepherd's cabbage contains acetylcholine, sitosterol and quaternary amine compounds, which can not only reduce the content of cholesterol and triglycerides in the blood and liver, but also have the effect of lowering blood pressure.

Purslane is a very common wild vegetable with tenacious vitality and is very common in rural areas. However, it is not an ordinary wild vegetable, its nutritional value is very rich, known as the king of vitamins in the dish, can supplement a large number of vitamins for the human body.

Wild vegetables are the gift of spring. Many times, I miss the scene of digging wild vegetables when I was a child. Chew the root fragrant, Pepsi can be done.

March and April every year is the season when wild vegetables are vigorous, grab a handful of green wild vegetables, and after simple cooking, they can become full of green and fragrant. Eating wild vegetables at the right time is also good for your health.

Wild vegetables that can be eaten in the spring in the south are:

1. Toon

Known as the "vegetable on the tree", toon is the young shoot of the toon tree. Every spring before and after the valley rains, the young shoots of toon can be made into a variety of dishes. It is not only nutritious, but also has high medicinal value.

There are many ways to eat toon sprouts, such as stir-fried pork with toon sprouts, scrambled eggs with tsubak sprouts, cold toon sprouts, fried toon, and fried noodles with tsubak sprouts.

2. Capsule

Shepherd's cabbage is also known as water chestnut cabbage, wheat vegetables, pillow grass, and nursing grass. The leaves of shepherd's cabbage are tender and fertile, with an attractive fragrance and deliciousness. It is rich in protein, sugar, carotene, vitamin C, and various amino acids and minerals required by the human body.

There are many ways to eat shepherd's cabbage, stir-fried and souped.

3. Purslane

Purslane, also known as purslane, purslane, pentagonal grass, is also commonly known as "horsetail cabbage" in the northeast, which is generally reddish-brown and has thick leaves, like obovate. It contains nutrients such as protein thianine, riboflavin, ascorbic acid, etc. Since it contains a lot of acids, it will feel slightly sour when you eat it.

4. Dandelion

After the dandelion is blanched, it can be eaten directly, stir-fried or made into soup, which can be mixed with jellyfish skin and fried shredded pork; It can also be mixed with green tea, licorice, honey, etc., to make a cup of dandelion green tea that can clear away heat, detoxify and reduce swelling.

In the spring, wild vegetables such as toon, camellia, wild celery, etc. are edible.

Every year in the spring, we will feel very happy, because this season can make us feel the vigorous vitality, and spring is a season of recovery, we can see that the mountain is a green leaf, because a lot of grass and wild vegetables have grown, in the northeast we can find that there are a lot of wild vegetables on the mountain, and these wild vegetables have become a kind of food on the table of many northeast people.

In spring, there are the most wild vegetables, and it is also the period of digging mother-in-law every year, for the people of the Northeast, mother-in-law is a very delicious dish, and many people have an inexplicable enthusiasm for digging wild vegetables. This kind of wild vegetable is grown in the mountains, and its taste is relatively bitter, but many people like to eat it very much, and it has the effect of clearing heat and withdrawing fire. In the mountains of the northeast, there is another wild vegetable called small root garlic.

In fact, it looks very similar to garlic, but its size is very small, usually growing one after another on the mountain, if we dig it, we can dig a lot at a time, but the taste of this small garlic is still different from ordinary garlic, but it is the same punch. There are a lot of toons on the mountain in spring, which is unique to many regions, we can use toon to scramble eggs, roll spring cakes, its taste is very good, and many people like to eat it very much.

For us, these wild vegetables are actually the gifts given to us by spring, because in the spring, we can see these wild vegetables everywhere as soon as we go up the mountain, and bring it back to the table, it is also a very delicious dish, and many people also enjoy the process of digging wild vegetables, according to our understanding, there are very many kinds of wild vegetables in spring, not only the ones I described above, each wild vegetable taste is very good, so if spring comes, We must go to the mountains and dig up these wild vegetables and bring them back to eat.

01, dandelion (mother-in-law).

Dandelion, also known as mother-in-law, is a common wild vegetable in the north. When it comes to dandelions, the first thing that comes to everyone's mind is not the white fluffy balls? That's the dandelion seed, and northerners mostly eat its leaves.

Dandelion leaves are rarely recognizable because they are shaped like long inverted serrations, but it has a slightly bitter taste, and it is precisely because of this bitterness that it has the effect of clearing heat and detoxifying. Mother-in-law usually blanches it in hot water before eating, and then adds it to the dish or filling, which is very delicious.

02, elm money.

Elm money is the seed of the elm tree, because the shape is particularly like the ancient coin, so it is called "surplus money", and there has always been a folk saying that there is "surplus money" after eating elm money. Yuqian has a crisp and sweet taste, it is not suitable for stir-frying, because the taste is sticky and astringent after frying, it is more suitable for steaming or dipping sauce to eat, the most common way to eat is Yuqian rice, wash the elm money and pour it into the cornmeal, and then steam it in the pot and dip it in garlic juice to eat, fragrant and refreshing.

03, toon buds.

Toon is a wild vegetable not to be missed in spring, it has a unique fragrance and is loved by people. Every year around the Qingming Festival, toon is the most popular dish in the vegetable market, after all, it is the most fresh and tender time, eat toon pay attention to freshness, you must buy tender toon buds to be the best. Toon has the effect of defeating fire, but it contains nitrite, which must be blanched before eating, and then can be used to scramble eggs, mix cold dishes, make soups, etc., which is fragrant and delicious.

04, Ma Lantou.

Ma Lantou often grows in Jiangsu and Zhejiang, also known as chicken vegetables, friends in Jiangsu and Zhejiang once said that if you don't eat Ma Lantou in spring, you will live up to this delicacy. The leaf stems of the maran's head are purplish-red, and the edges of the leaves are serrated, which is very recognizable. Its eating method is also very simple, generally based on cold salad, among which Ma Lan head mixed with fragrant dried is a popular local way to eat, blanch and mature Ma Lan head chopped, pour in spiced dried tofu, and then add seasoning and sesame oil, super fragrant.

05. Gray cabbage.

Compared with other wild vegetables, the gray gray cabbage has wider leaves, and the growth range is very wide, almost the whole country can see its figure, often grows in the open space on the roadside of the field, the gray gray cabbage actually has a high nutritional value, it has the effect of preventing anemia. Grey cabbage is also blanched before eating, and then it can be served cold, stir-fried or stuffed, which is suitable for a variety of cooking methods.

06, folded ear root.

Folded ear root is also known as Houttuynia cordata, it is the same as toon is a wild vegetable with a strong smell, but it is not as popular as toon, in addition to the local people like, outsiders basically eat once will not eat the second time, because it has a natural fishy smell, but at the same time it also has the effect of clearing heat and detoxifying, is both medicinal and edible ingredients. There are also many ways to fold ear roots, such as cold salad and fried bacon, etc.

Wild vegetables in spring are all the smell of new sprouts, and you can eat toon, bracken, houttuynia cordata, chrysanthemum, leek, and shepherd's cabbage, among which toon is called "the vegetable of the tree".

Purslane, dandelion, camellia, elm, bracken and other wild vegetables. Among them, bracken has a relatively high nutritional value and is known as the "king of mountain vegetables".

Yulin money, pepper buds, toon buds, perilla leaves, mint leaves, etc., are favored by everyone.

There are many delicious wild vegetables to eat in spring, mainly including:

1.Leek. Spring is the peak season for leeks, and the tender yellow leek leaves are rich in nutrients, which can be used to stir-fry meat, stir-fry beans, etc., and can also be made into leek cakes, leek stuffed dumplings, etc.

2.Artemisia tree. In spring, the young leaves of Artemisia are delicious, high in nutrients, rich in protein, vitamins, etc., and can be fried or mixed with cold dressing.

3.Bluegrass. The young leaves of orchid grass in spring are edible, nutritious, delicious and sweet, can be eaten raw or mixed with cold dressing, and are also a good herbal tea material.

4.Fava bean grass. The young leaves and stems of broad bean grass in spring are edible, nutritious and delicious, and often mixed with cold salad or boiled porridge to eat.

5.Spinach. The young leaves of spinach in spring are the most delicious, rich in vitamin A and calcium, and are often fried or eaten cold.

6.Sorrel mold. The young stems of the sour mold in spring are edible, nutritious, sweet and sour, and can be eaten raw or cold, and can also be eaten in porridge or soup.

7.Onions. The tender green onion in spring is known as edible green leaves in the middle limbs, which are rich in nutrition and have high medicinal value, and the green leaves can be mixed with cold salad or stir-fried.

8.Wheat Dong. The young leaves and rhizomes of spring wheat winter are edible, rich in nutrition, sweet in taste, often mixed with cold salad or boiled porridge to eat, and can also be used in medicine to make wine.

In addition, celery hearts, coriander hearts, and beans in spring are also nutritious and delicious wild vegetables. These wild vegetables are not only nutritious, but also rich in nourishing and medicinal properties, making them the most delicious and healthy ingredients in spring. It can be said that incorporating the right amount of wild vegetables in spring will make our diet more comprehensive and nutritious.