Winter is coming, can you still eat the bitter herbs in the field?

Before the beginning of winter and after the beginning of winter, there are wild vegetables to dig up and eat, but the wild vegetable varieties are a bit single, not as many as in spring when the climate is suitable.

The day before yesterday, the weather in the north has not reached the point of cold in previous years, as long as the soil has not frozen, then we have the opportunity to dig wild vegetables and eat wild vegetables.

It should be from the frost, the previous bitter herbs can still be eaten, but since the frost, the tender leaves of the bitter herbs have withered, and if you want to eat bitter herbs, you have to wait until the spring of the next year, but there is a kind of wild vegetable that can be eaten before the soil is frozen, and the more this vegetable is frosted, the more delicious and delicious the taste, when the Chinese cabbage is on the market, it is the best dumpling filling partner of the Chinese cabbage.

When I say that, I guess you pretty much know what the dish is, right. It is the more frosted, the more delicious the taste of the shepherd's cabbage, before the frost is the emerald green color, and later after the frost, the shepherd's cabbage is beaten by the frost, and it becomes reddish-brown, so the taste of the shepherd's cabbage is particularly strong.

Every year around the beginning of winter, we like to dig the most, the favorite to eat wild vegetables is the shepherd's cabbage, the shepherd's cabbage is only in early spring and early winter is the best time, as long as the land is not frozen, there are shepherd's cabbage digging, the shepherd's cabbage is not afraid of the cold, the leaves of the shepherd's cabbage will increase in depth with the cold climate, from the green when the weather is warm, to the black brown when the wind is cold.

A few days ago, I dug up a convenient bag of shepherd's cabbage when I got off work, and after I came back to pick and wash it, I chopped it into a stuffing with Chinese cabbage and wrapped it in shepherd's cabbage dumplings, which tasted so delicious and delicious.

In recent years, the shepherd's cabbage has been discovered by everyone in a new way to eat, that is, it is used to make hot pot, after picking and washing the shepherd's cabbage, it is soaked in the boiling hot pot, and the taste is not much better than other vegetables.

When digging the shepherd's cabbage, it must dig out its roots together, the taste of the root is more delicious, sometimes eat one in the empty mouth, the taste is also very delicious, there are actually quite a lot of ways to eat the shepherd's cabbage, you can scramble the eggs with the shepherd's cabbage, you can also make the radish shredded shepherd's cabbage buns, the farmers like to eat the shepherd's cabbage and cabbage together to wrap dumplings, and the shepherd's cabbage hot pot is also a must.

It can be eaten, but the taste is still not very good, not as tender and juicy as in spring, and bitter vegetables in winter.

Is it relatively darker in color, it's no problem to eat, but I think it's still moderate after all, bitter herbs are cold, and it is cold in winter, so try to eat less if you have a bad stomach.

Winter is coming, and the bitter herbs in the ground are estimated to be old, so don't eat them anymore at this time.

There are many kinds of bitter herbs, we should pay attention to distinguish, not any kind can be eaten, and we must pay attention to the time of picking, the wild bitter herbs in the general autumn can not be eaten, the general spring picking, the bitter herbs are generally commonly used in the purple flower of the tree Rong bitter herbs, which are the most beneficial to the human body, the origin is in Guannan, Jiangsu, and there are many counterfeit fakes that have also appeared, especially in Shandong and other places, the true and false bitter herbs should be distinguished from each other. After all, it's for eating, especially cautious. Bitter herb is a kind of wild vegetable, I haven't seen any name in the medical book, it is difficult to get into the elegant hall of wild vegetables in the countryside, Shurong bitter herb is also called purple bitter herb, the back of the leaves of bitter herbs has white fluff, and it is generally only useful if it is picked in the right season.

Due to the high nutritional value of Shurong bitter herbs, it has been developed into Shurong bitter herb tea in the Guannan production area, and relevant trademarks have also been registered, so that everyone can find or use it with peace of mind and it is much easier.

In the origin of Shurong bitter vegetables, everyone thinks that it is an inconspicuous thing, but in the countryside when it is difficult or famine, this is used to fill hunger, to save the life of the "life-saving dish", Shurong bitter vegetables in the way to eat is more particular, can not take it to soak, soaking and drinking is not good for the body, because we are all cold, so to cook and drink is, even if Shurong bitter vegetables are hungry, they often remove the bitter core in the middle, so that they do not feel bitter, and it is not recommended to eat more bitter vegetables alone, However, when it is used to regulate the stomach or for maintenance, it is necessary to add brown sugar, and it is a bit tricky to use. Brown sugar is also added after cooking, not during cooking. Otherwise, it will be difficult to exert the efficacy and role of Shurong bitter herbs.

<>1. Autumn bitter herbs can be eaten. However, it is generally better to pick in the spring. There are many kinds of bitter herbs, there are many kinds of bitter herbs, there are purple flowers, some yellow flowers, generally there are purple flowers of bitter herbs that are more beneficial to the human body, flowering before the wheat harvest, the general flowering is basically useless, generally picked when it is young or strong seedlings, the efficacy and role of the purple bitter herbs picked at this time are many, it is advisable to dry directly in the sun or dry.

2. Purple bitter herb is one of the wild bitter herbs, in many species of bitter herbs with purple flowers are the most famous, because they are purple flowers, so they are also called purple bitter herbs, and the other name of purple bitter herbs is Shurong bitter herbs, and there are white fluff on the back of the leaves, which are generally only useful when picked in the right season. The real origin of this bitter herb is in Guannan, Jiangsu, and there are many fakes in Shandong, generally the purple bitter herb must go through the wind and frost experience to be used by people, and the purple bitter herb in the mountains can not be used, because it is often covered by other plants and can not fully withstand the frost of nature, so it is useless. Don't listen to the belief that the mountains are good.

The efficacy and effect of purple bitter herb is for bile discomfort and gastrointestinal discomfort caused by it.

3. It used to be often used to fill hunger, especially in the famine year, that is used to save lives, purple bitter herbs are also particular when they are used, even if they are hungry, they often remove the bitter core in the middle, so that they do not feel bitter, and it is not recommended to eat more bitter herbs alone, but when it is used to regulate the stomach or for maintenance, it is necessary to add brown sugar, and it is a bit tricky to use.

1. Bitter herbs, the young leaves of the Asteraceae plant bitter green. Medicinal and edible herbaceous plants with perennial herbs. The name of the medicine is Lost Sauce Grass, and the different name is Girl Flower and Deer Intestine Horse Grass.

It is commonly known as bitter herbs. There are three ways to preserve it: wash the bitter herbs, sprinkle them with salt and knead them like dough.

Let the kneaded bitter herbs stand for 15 minutes, then bottle and seal. In this way, bitter herbs can be stored for a long time.

2. Wash the bitter herbs and put them in the sun to soften. Wrap it in plastic wrap to drain the air, then dig a pit like a radish and bury it (the pit should be deeper, it must be in a backlit place). Dig it out and eat it in the winter.

3. Bitter herbs are washed and dried, dried and dehydrated, and stored in vacuum packaging, which can be used as medicine and fired into dishes.

What causes bitter vegetables?

In our rural areas, there are many reasons for vegetable bitterness, including variety factors, climate change factors, and planting and fertilization factors.

Variety factors for bitter vegetables.

Vegetable bitterness is generally related to planting varieties, such as common bitter gourd, loofah, amaranth, bok choy, cucumber, etc.

But among these five kinds of vegetables, the bitterness of bitter gourd and amaranth is a congenitally determined bitter vegetable, and the bitterness of small cabbage is divided into two varieties, one is the bitterness of small green leaves, which must be blanched when stir-frying.

Another kind of cabbage leaves are a little bigger, and the reverse side of the white cabbage will not have a bitter taste when you fry it, so you must carefully identify it when you buy it, of course, the bitterness contained in the bitter gourd can be healthy.

Vegetables bitter due to climate change factors.

The bitter taste of loofah and cucumber is related to climate change, under normal circumstances, the greenhouse planting temperature of loofah and cucumber is lower than 12 degrees, or higher than 32 degrees, and the loofah and cucumber will be bitter.

Therefore, when you usually plant loofahs and cucumbers, it is important to grasp the temperature in the greenhouse, because there are bitter loofahs and cucumbers that few people like to buy.

Vegetables are bitter and related to planting and fertilization.

Take cucumbers as an example, if you plant unbalanced fertilization, focus on nitrogen fertilizer, the weather temperature is high, watering is not timely, watering is too much, too little, cucumber picking is not timely, so that they hang on the rattan for a long time, resulting in old cucumbers, the above reasons are the factors that cause vegetables to be bitter.

Winter vegetables, his sunlight is not so abundant, photosynthesis is not as good as summer, so its nutrients or something are not well absorbed, so its taste is different from summer vegetables, a little bitter.

There is a substance called glucosinolin in vegetables, so there will be some bitter taste, it is normal, in the case of roasting vegetables, it will be cut into the pot immediately, and in the case of stir-frying, some rice wine can be added and white sugar can be added to remove the bitter taste, and in the case of roasting, the temperature must be high, and some warm boiled water can be added appropriately in the middle, so that the fried will be more colorful, fragrant and complete.

In summer, it is suitable to eat bitter food, such as bitter gourd, bitter herbs, and dried bitter herbs can be soaked in water to treat cholecystitis, that is, to go to the fire, and those with weak spleen and stomach can not eat, and the stomach and intestines can't stand it

Yes! Eating bitter herbs in summer can clear the heat and remove the fire, and the best cold salad is a leafy vegetable similar to lettuce.

In some places, bitter herbs refer to a specific type of vegetable, but in a general sense, bitter herbs refer to bitter vegetables, like bitter gourd and the like.

Summer is suitable for eating bitter herbs, which are another name for many plants.

Most of them are Asteraceae plants, and the common ones are bitter hemp, bitter endive, yellow quail, bitter horsetail and so on.

You can eat it all year round, but the method should be appropriate, and the bitter herbs, especially the kind dug in the field, are picked back and dried, and you can eat them whenever you want.