Wild vegetables that can be eaten, wild vegetables that can be eaten What are the wild vegetables th

In the spring, many people prefer to dig wild vegetables in the wild, the nutritional value of many wild vegetables is relatively high, the most common is dandelion, purslane and other wild vegetables, in fact, we can eat a lot of wild vegetables in our lives, if you usually don't know too much, it is best to dig wild vegetables with the help of experienced people, because some wild vegetables may have certain problems, eating such wild vegetables, has a greater impact on health.

Which wild vegetables can be eaten more in the countryside?

1. Folded ear root.

It is also known as pig nostrils in Sichuan. Medically known as Houttuynia cordata. He has many uses, such as cold dressing, medicine, making tea, folding the root of the ear has the effect of clearing heat and detoxifying, diuresis and swelling.

At the beginning of spring, we can dig up his roots to make a cold dress, which tastes refreshing, and in summer, we can pull up the whole Houttuynia cordata plant and dry it to make tea.

2. Dandelion.

Dandelion can be seen everywhere in the countryside, and it is recorded in medical books that dandelion has the effects of bitter taste, cold into the liver, clearing heat, detoxifying and diuretic. In daily life, we can pick dandelions, clean them and fry them, or we can blanch them in water and then mix them cold, although the taste is not very good, but the effect is still good.

3. Purslane.

I don't know if you have ever gone out to buy vegetables, if so, pay close attention, most of the vegetables sold by farmers have this kind of talent - purslane. And it's also selling well. This is because it contains protein, suppositories, carotene.

At the same time, he can also clear away heat and detoxify, cool blood and stop bleeding, and has a certain auxiliary effect on sugar disease.

4. Amaranth. Amaranth grows very quickly in the countryside, and I remember when I was a child, adults did not eat amaranth, but pigs ate it. Now that he has discovered his nutritional value, he has suddenly become precious.

Amaranth is also known as a blood tonic and can be eaten when injured in the wild. By the way, amaranth should not be eaten too much, otherwise it is easy to cause indigestion.

5. Bracken. Bracken is also known as bracken, it is more common in wild vegetables, he can clear heat and smooth the intestines, reduce gas and phlegm, diuretic and calm the nerves, I don't know if you have heard of bracken button meat, this is a typical wild vegetable.

6. Capsule. The effect of shepherd's cabbage is to cool the blood and stop bleeding, replenish the deficiency and strengthen the spleen, clear heat and improve water. He can be saladed, dipped, made soups, and more.

Pick it off, wrap it in some flour, add a little salt, add two eggs, and fry until golden brown, perfect!

There are many ways to eat toon. You can scramble toon and eggs on a plate of toon eggs. You can also marinate the toon and put it in a bowl when you eat noodles as a condiment. There are still many kinds of food, depending on which one you prefer.

1. Capsule, one of the most common and delicious edible wild vegetables, has high nutritional value and many ways to eat, which can be cold dressed, stir-fried, soup, wontons, dumpling filling, and shepherd's cabbage wonton is an indispensable delicacy on the spring table.

2. Bitter vegetables, also known as bitter endives, young leaves can be eaten, slightly bitter when eaten raw, scalded with boiling water, and the bitterness can be removed. Bitter vegetables can be fried meat, made into soup, or added with some soybean flour to make small tofu to eat, or boiled in boiling water and dipped in noodle sauce to eat.

3. Purslane, also known as purslane, purslane, and pentagonal grass, is also one of the common edible wild vegetables, which is cold in nature, can clear heat and detoxify, dilute water and reduce swelling, and eliminate dust and poison. There are many ways to eat purslane, blanching it in boiling water and stir-frying, cold dressing, and stuffing.

4. Water celery, that is, water cress, one of the common edible wild vegetables, has a high content of various vitamins and minerals, and its tender stems and petioles are fresh and tender, fragrant and refreshing, and can be mixed raw or fried.

5. Thorn cabbage, one of the common edible wild vegetables, is named because of the thorny edges of its leaves, and its scientific name is small thistle. It can be stir-fried or made into soup.

6. Bracken, also known as fist vegetables, dragon head vegetables, etc., is one of people's favorite wild vegetables, which tastes fresh and smooth, and is known as the "king of mountain vegetables". However, bracken contains carcinogenic ingredients, so you should not eat too much.

7. Small root garlic, also known as shallot white and small root vegetables, its stems and leaves look like garlic, and it also has the taste of onion and garlic. The main ways to eat are small root garlic mixed with tofu, small root garlic white fungus porridge, small root garlic scrambled eggs, etc.

8. Tsubaki cabbage, also known as toon, toon sprouts, is known as "tree vegetables", has a special aromatic smell, delicious and delicious food, intriguing to taste, is one of everyone's favorite wild vegetables. Tsubaki vegetables can be eaten cold, fried, fried, and pickled.

9. Ulva cabbage, also known as cabbage, horseshoe vegetables, lake vegetables, etc., the taste is delicious and smooth, it has been regarded as a precious vegetable since ancient times, according to legend, Emperor Qianlong of the Qing Dynasty inspected the south of the Yangtze River, and every time he went to Hangzhou, he had to eat with horseshoe grass.

10. Ma Lantou, also known as "Ma Lantou", "Horse Vegetables", "Chicken Intestines", is one of the edible wild vegetables, which has the effect of cooling blood and stopping bleeding, clearing heat and dampness, detoxifying and reducing swelling.

The wild vegetables that can be eaten include Qingming grass, Artemisia annua, wormwood, wild leek, knotweed, cress, spiny cabbage and Brahmana ginseng, etc.

1. Qingming grass.

The scientific name of Qingming grass is rat koji grass, commonly known as buffalo flower, a low herbaceous plant of the Asteraceae family, the leaves and stems are gray-white and light green, and the tip has small yellow flowers. Using fresh leaf stems, leaves and unopened flower buds to make Qingtuan or Qingming fruit, which is a popular way to eat in Jiangsu and Zhejiang.

2. Artemisia annua. Artemisia annua, also known as Artemisia annua, grows in patches, is short in size, is composed of 3 parts of the main stem, petiole and leaf, has no side branches, the front of the leaf is green, the back is slightly white with fluffy, and the main stem is divided into green, brown and red. Artemisia annua has a fresh aroma and is mainly used to make Qingtuan and fried baba.

3. Wormwood. Many people confuse wormwood with Artemisia annua, they are two different plants, wormwood grows taller than Artemisia annua, the main stem is straight and polygonal square white, the smell is strong, and the tender tip can be used to make Qingtuan.

4. Wild leeks.

It is named because the flower sprouts and flowers are similar to leeks, also called bear onions, which are distributed more in Europe, and grow in cool climate areas such as Hulunbuir in China. Wild leeks have broad leaves and are green in color. It has a garlic aroma and sweet taste, and is mainly eaten with dumplings, scrambled eggs, fried bacon with flower sprouts, and leek flower sauce, etc., and Europeans like to use it to make salads.

5. Knotweed. Knotweed is a herbaceous plant of the knotweed family, likes to grow near the damp and watery, the young stem that has just been drawn out is covered with purple-red spots, the inside is hollow, very fresh and tender, the juice is rich and the taste is mainly acidic, it is the fruit of rural children to satisfy their hunger in the past. Knotweed is pickled in sugar to make it sweet and sour, and it can also be eaten cold and in soup.

6. Cress. Cress mostly grows in shallow water, the stem is green, so it is named because of its similar appearance to celery, and a few grow on dry soil, the stem is red, and the aroma is stronger. Cress can be stir-fried as a stand-alone dish, or as an ingredient and stir-fried with meat dishes.

7. Stinging cabbage.

Named for the small thorns on the edge of the leaves, spiny cabbage is a type of thistle, the scientific name is small thistle, with light purple or white hemispherical flowers, and the young leaves that have not bloomed are a high-quality wild vegetable. There are many ways to eat spiny vegetables, which can be fried meat, stir-fried, and soup, blanched and finely chopped together with minced meat can be used as the filling of pasta such as buns, dumplings, and pies.

8. Brahmanical ginseng.

Brahmana ginseng, also known as Western cow scissors, commonly known as rabbit milk, is a biennial herbaceous plant of the Asteraceae family, up to 1 meter high, with small yellow flowers in the shape of a tongue, and likes to grow in the hillside grassland and forest grassland at an altitude of 1200-4500 meters. The fleshy roots and young stems and leaves are edible, and can be steamed, fried or made into soups, with the umami flavor of oysters.