What are the 10 species of wild vegetables commonly found in rural areas? Is there a financial benef

Because fresh wild vegetables should not be stored for a long time, they will spoil. With us.

In third- and fourth-tier cities, there are relatives in the countryside, and every time they go back to their hometowns, they will bring many of them back to the city. Generally, everyone has to eat, everyone says that wild vegetables are delicious, so there are people who eat bitter vegetables, soak dandelions to drink water, use plantain to prevent diseases, and take brooms to nourish their faces, which is really no coincidence. A few years ago, I found that there were many people in the city, driving small cars, or two small couples, or three or five people in a group, the car was parked on the ground, and the people were messing around in the field, and the two were wild vegetables with poor taste.

For example: radish trees, it is okay to eat once, but if you eat it every day, the astringency is too heavy. Wasp is also a nutritious and good dish, but slightly sour.

In addition to steaming and eating, other ways to eat may be with the continuous development of society, people change with their lives, so as to contact some fresh things, just like the farmhouse slowly penetrates into everyone's side, people have more opportunities to contact, and understand its value may mean that there will be a certain market in the future.

<> because there are all over the ground, can't eat, a lot, this wild vegetable shoveled and grows, spring to autumn these three seasons, as long as it comes out of the soil, you can eat, more than 20 days to eat once, eat and eat people will talk, don't eat, there are diligent to sell all kinds of wild vegetables to the city and rural areas such as dandelion, amaranth, purslane, February orchid, alfalfa, camellia, etc., in March around the beginning of germination, April can be eaten, and no pesticide pollution is a natural wild vegetable. They can be found on the roadside or in the fields, and the Vitality Wild Herb tastes good.

Especially natural wild vegetables. Grown in a natural environment. It is a real green food.

There is no pollution from pesticides and fertilizers. However, some varieties are subject to seasonal restrictions. The palate will vary.

The most important thing is to plant wild vegetables to have a good pure nature, no fertilization, no pesticides to call wild vegetables, although people's living standards have improved, there is no day to eat wild vegetables, scarce is expensive, occasionally eat wild vegetables is delicious.

The 10 common wild vegetables in rural areas are: marantou, grass, broom, mustard, toon, chrysanthemum, houttuynia cordata, dandelion, heartworm, and mugwort leaves. Ma Lantou is now in relatively small supply on the market.

Grass is also called golden cauliflower, common in Jiangsu, Zhejiang Province in China, it likes a cool climate, strong cold resistance, strong adaptability to the soil, grass head alfalfa cool vegetables, after eating, can eliminate internal fire. Now the grass can be close to pork. Broom vegetables are also called ground skin seeds, its young stems can be eaten, and broom vegetables are easy to grow, in the autumn to get the seeds down and sprinkle a little, the next year can be ripe, this kind of vegetables can not only be edible, medicinal, but also can be bundled up as a broom sweeping with the floor, the market ** in more than ten yuan.

Mustard greens are a well-known specialty vegetable in China, mustard greens like cold, cool and moist, avoid heat and drought, and are slightly resistant to frost. In China, except for the alpine and arid regions, mustard greens can be grown almost all-round. The richness of toon nutrition is much higher than that of other vegetables, and now fresh toon can be sold for more than 20 yuan a catty.

Houttuynia cordata is also called folded ear root, has a high medicinal value, mostly produced in southern China, and now the market is super high, a pound can be sold for dozens of yuan.

There are economic benefits, mother-in-law Ding is a popular name, the real name is dandelion, but also in the countryside more common wild vegetables, generally 3 May, is the easiest to dig, generally want to eat more fresh and tender, it is best to choose the mother-in-law before flowering to dig, to May and June, mother-in-law Ding out of seeds, you can collect the seeds, since planting in front of the house behind the house, there is an inexhaustible mother-in-law, camelina belongs to the cruciferous family of the genus Camelina plants, also called rice vegetables, nursing grass and other names, camelina camelina has strong cold resistance, There is tenacious vitality in the field, whether it is wheat field, garlic field, etc., it is a very common weed, and friends who make food must be familiar with it, and it is often used as dumpling stuffing, etc., according to the record of "Modern Practical Chinese Medicine", Capsulea also has a certain medicinal value.

1.Ground fungus is also called ground vegetables. 2.

Fern shoots are a delicacy. 3.Houttuynia cordata is used as a tea to cure diseases.

3.Small bamboo shoots are another taste compared to ordinary spring bamboo shoots. 4.

Wild onions, wild garlic, and wild leeks are all good seasonings. 5.New leaves from the toon tree.

6.Wild amaranth, which used to be everywhere on the roadside in rural areas, was mainly used to feed pigs because of its fast growth. 7.

Wild mugwort can also be made into a delicacy. 8.Camelina purpuree.

9.Although dandelions used to be common, I didn't expect them to be edible. In fact, the economic effect of each wild vegetable also exists, and it can have a certain value.

They are toon, purslane, dandelion, mountain cabbage, camellia, bitter herb, gray cabbage, wild garlic, locust flower, ground skin grass these ten kinds, they are all economical.

1. Capsule. Shepherd's cabbage is the most representative wild vegetable in spring, which has the functions of calming the liver and brightening the eyes, clearing heat and stopping diarrhea, diuresis and swelling. Shepherd's cabbage contains a variety of amino acids and has a very delicious taste.

From a nutritional point of view, the protein content of shepherd's cabbage is the best among vegetables, and it is rich in nutrients such as vitamin B2 and vitamin C, and it is also rich in calcium. The common people most commonly use shepherd's cabbage and stuffing to make spring cakes, spring rolls, buns, dumplings, etc., and there is also the habit of making steamed vegetables and eating shepherd's cabbage in the Jianghan Plain area of Hubei.

2. Purslane. Purslane, also known as the five elements grass, can be eaten fresh or dried. In addition to protein, fat, sugar, crude fiber, calcium, phosphorus, iron and other nutrients, purslane is rich in potassium salts and polyunsaturated fatty acids, which also has the effect of lowering blood pressure and protecting the heart.

There are many ways to eat purslane, in addition to making stuffing, blanched purslane can also be fried, cold dressed, etc.

3. Bracken. Bracken, also known as dragon head vessel, is very common in mountainous areas. Bracken is rich in protein, fat, minerals, and vitamins, among other things.

The crude fiber in bracken can promote gastrointestinal peristalsis, reduce the absorption of fat by the stomach and intestines, and play a role in defecation and digestion. The bracken in bracken has a certain inhibitory effect on bacteria, and has good heat-clearing and detoxification, sterilization and inflammation effects. Common ways to eat it include cold bracken, stir-fried shredded pork with bracken, etc.

However, it should be noted that bracken has a cold taste, and people with a weak spleen and stomach should not eat more.

4. Toon. Toon has a special smell and is widely distributed in our country. Toon is rich in calcium, phosphorus, potassium, sodium and other ingredients, which contain organic substances such as toonin, which can strengthen the spleen and appetize and enhance appetite; Vitamin C, carotene, etc. help to enhance the body's immunity.

Scrambled eggs with toon, toon mixed with tofu and so on are common practices, but traditional Chinese medicine believes that toon is a hair product, and eating too much may induce the original chronic disease, so people with chronic diseases try to eat as little as possible.

1. Capsule.

Shepherd's cabbage is also called the ground vegetable, the fragrance is incomparable, it is called "licorice in the dish", the taste is light, it is suitable for blanching and cooling, stir-frying, boiling soup, adjusting the filling, and the shepherd's cabbage in the Qingming season is the most delicious.

2. Ququ vegetables.

As soon as the spring breeze blows, the ququ vegetables will grow when they see the wind, in the past, they have guarded the winter, and it is very good to eat bitter and bitter vegetables in spring.

3. Dandelion.

Dandelion is not only a wild vegetable, but also a medicinal material, which has the effect of clearing heat and removing fire, and can be cooled, stir-fried, or brewed in fire tea to drink.

4. Gray cabbage.

Gray strips and gray strips, picking and picking how to say the old", gray stripes refer to gray gray cabbage, picking tender gray cabbage heads in April, stir-frying and boiling, can enhance physical strength.

5. Goose intestine grass.

When the goose intestine grass is pulled, it is like a spring, so it is also called cramp dish, the scientific name is chickweed, and it is very good for cold dressing, stir-frying, and vegetable soup.

6. a duck foot board.

The smell of the duck foot board is like celery, and the leaves on the top are three and a half long, a bit like duck paws, so it is called a duck foot board.

7. Cotton cabbage. Cotton cabbage is very easy to identify, the leaves have white hairs, there is a kind of velvety feeling, yellow flowers, flowers can also be eaten, rubbed into a ball, or beaten green juice to make a green ball is very suitable.

These wild vegetables will also be called treasures, rich in nutrition, fresh in taste, unique in flavor, and belong to the green and healthy food. It is not only very popular in the rural market, but also popular in the city. Wild vegetables will reach more than a dozen yuan a catty, and some high-quality products will even reach hundreds of yuan a catty, becoming a well-deserved king of vegetables.

If you have the kung fu to go up to the mountain to try the feeling of picking wild vegetables, as long as you aim at business opportunities, I believe you can also get better economic benefits. Not only can you sell it for money, but you can also try your hand at rural life.

The wild vegetables that are very uncommon in rural areas include tree flowers, Panzhihua, wild bitter gourd, nasturtium, large three-leaf cimicifuga, thorny shoots, jade bamboo, spiny bone stick, willow leaf artemisia, stinging weed, etc.; I've never eaten any of these, not even seen them, because they don't usually grow in our area.

Violet, camellia, mountain lettuce, bracken, duck germ grass, charcoal motherwort. Some of the wild plants I've seen are, Houttuynia cordata, purslane, saxifrage, Ulva and Wattle.

There are noodle dishes. Koji cabbage, lemon bee green, pineapple green, sugar cane cabbage, these dishes are very tasty, but they are rare nowadays because the environment is polluted.

I am tired of eating home-grown vegetables, so it is better to change the taste and eat the pure natural wild vegetables in the wild, the taste is really super good The following kinds of common wild vegetables in the countryside are recommended to be collected, and you can take them home to taste them later

1. Capsule

This is also a wild vegetable with a wide audience, also known as ground rice cabbage, ginger horn cabbage, etc. Generally, this kind of vegetable is grown in the field, the edge of the field, the hillside and the stream, March and April every year is the best time to eat the shepherd's cabbage, at this time the shepherd's cabbage is also the most tender, can be used to make dumplings or scrambled eggs are very good, taste fragrant and sweet, the taste is tender.

To be honest, shepherd's cabbage is really hard to identify, and many people will confuse it with weeds, but the tip of the leaf is in the shape of a pinnacle, and the tip of the leaf is triangular. In addition, the shepherd's cabbage will not flow out juice after it is broken, and it smells fresh and not pungent when placed under the nose. The most recognizable is that the flower of the shepherd's cabbage is white, a very small one.

2. Bracken

Bracken is a kind of wild vegetable that I have grown from a snack to a big one, divided into mountain fern and water fern, these two types of bracken as the name suggests, one is grown in the mountains, the other is grown by the river, bracken and dragon head vegetables, cat's claw vegetables. Every spring is the period when bracken grows, the bracken at this time is crisp and tender, and it is broken with a slight pinch of the hand.

Bracken is actually a young leaf of a fern that is still in the curl, and there is a layer of fluff wrapped around the whole outside, showing purple red, and the young leaves on it seem to be wrapped very tightly by a small fist, and the light pole with fluff is still very recognizable.

3. Water celery

Water celery is the originator of the domestic celery we eat now, and its celery flavor is stronger, and it is generally called wild celery or water ying in my hometown. Water celery generally grows in shallow water areas or on the banks of rivers, and most of them are grown together in batches.

Water celery is very sleepy and easy to identify, its appearance is similar to ordinary celery, that is, the size is much smaller than the general celery, the leaves are relatively dense, and the leaves of Wang shirt are also very small, you can pinch the leaves and smell it if you are not sure, there is a very strong celery fragrance.

Fourth, purslane

Purslane is extremely common in the fields of the countryside, and even has its shadow at the door of the house, also known as longevity grass and five elements grass. Its growing season is generally in spring and summer, usually summer is the most vigorous time for its growth, my grandmother will often use it to make cold dishes or scrambled eggs, the taste is crisp, sour, very appetizing.

Purslane is also very easy to recognize, it has no fluff all over its body, is generally spread on the ground, has many branches, cylindrical, pale green or dark red, the leaves and petioles are very thick, a bit of succulent feeling, the flowers are yellow, very small.

In rural areas, there are many common wild vegetables, here are some examples:

1.Winter bamboo shoots: A type of bamboo shoot that grows in winter and is often used in cooking.

2.Mangosteen: A type of wild bamboo shoot that is delicious.

3.Konjac: A vegetable rich in dietary fiber that can be used to make dishes.

4.Wild shallot: A wild vegetable with a spicy flavor that can be used in cooking.

5.Winter cold vegetables: A kind of wild vegetable with heat-clearing and detoxifying effects.

6.Origan: A wild vegetable with a slight fishy smell that is often used to make coleslaw.

7.Toon sprouts: A wild vegetable with a strong smell that can be used in cooking.

8.Lotus: A wild vegetable with a special aroma that can be used in stir-fries or soups.

9.Purslane: A nutritious wild vegetable that can be used cold or in soups.

10.Ground fungus: A nutritious wild vegetable that can be used to stir-fry vegetables or make soups.

11.Water celery: A wild vegetable with a special aroma that can be used in stir-fries or soups.

12.Bracken: A nutritious wild vegetable that can be used in stir-fries or soups.

13.Fir fungus: A large ridge of wild vegetables with a unique taste, which can be used to stir-fry vegetables or make soups.

14.Plantain: A wild vegetable with medicinal properties, it can be used in stir-fry or to make soup.

15.Mugwort leaves: A wild vegetable with a special smell that can be used to make mugwort leaf cakes or mugwort leaf dumplings.

The above are all relatively common wild vegetables in rural areas, and each wild vegetable has its own unique characteristics and eating methods.