Wild vegetables are indispensable after the year, which of the 6 kinds of wild vegetables do you lik

Common wild vegetables in spring after the year include shepherd's cabbage, purslane, broom, dandelion, toon, and bracken. I like shepherd's cabbage, it has a special fragrance, cold salad, dumplings are delicious; toon, salted into pickles, crunchy and with a good taste; Bracken, brackened in hot water and then served cold, has the feeling of eating meat, but the taste is crisp and raw.

Six kinds of wild vegetables are: shepherd's cabbage, dandelion, Yin Chen, rehmannia root, noodle vegetables and purslane, I personally prefer dandelion and purslane, dandelion can clear heat and detoxify, purslane sour is also particularly delicious.

I like to eat wild vegetables, such as camellia, bitter herbs, dandelions, alfalfa sprouts, etc., which are indispensable for spring health, they are rich in nutrients and have excellent health effects.

Spring is a good time to eat wild vegetables, there are a variety of wild vegetables can not be missed, eating them can supplement nutrition for the body and maintain good health, and can prevent disease and disease resistance Shepherd's cabbage is the most suitable for spring to eat a kind of wild vegetables, it can be steamed to eat, can also be cold or stuffed to eat.

1. Capsule

Capsule, is the most unmissable wild vegetable in spring, it also has a large amount of dietary fiber and a variety of trace elements, and contains some trace elements necessary for the normal work of the human body, which can maintain human health and clear heat and detoxify, and can also speed up the catabolism of fat in the human body, which has a certain preventive effect on human obesity, and eat more camellia in the spring, but also inhibit the activity of some viruses and bacteria, and can prevent the body from being infected by these harmful substances, which has obvious benefits for maintaining physical health.

2. Bitter herbs

Bitter herb is also a kind of wild vegetable suitable for spring health eating, although it tastes very bitter, but it can clear heat, detoxify, reduce inflammation and sterilize, people eat more bitter herbs in spring, will improve the body's anti-inflammatory and antiviral ability, can maintain good health, eat more bitter herbs can also speed up the decomposition and consumption of sugars in the body, and can improve the body's sensitivity to insulin, can prevent hyperglycemia, alleviate the condition of diabetes.

3. Dandelion

Dandelion is a medicinal plant, but also a kind of edible wild vegetables, in the spring to collect its fresh shoots, washed can be made into a cold salad, can also be fried to eat, it can be rich in vitamin C and vitamin B for the human body, so that the human body absorbs carbohydrates and dietary fiber and dandelion mercaptan and other nutrients beneficial to the human body, these substances are absorbed by the human body, can maintain the normal metabolism of the human body, but also enhance the anti-inflammatory and antiviral ability of the human body.

Fourth, alfalfa

Alfalfa is also a kind of wild vegetable suitable for spring eating, it can be matched with leeks to make stuffing and eat, after it is done, naturally someone can also wash it and dip it in a small amount of flour, and after steaming, dip it in garlic paste to eat, the taste is particularly good. This kind of wild vegetable not only tastes good, but also has a particularly high nutritional value, which is suitable for people to eat during the spring health preservation, which can improve the body's immunity and enhance the body's ability to resist diseases.

These wild vegetables are, noodle vegetables, purslane, mustard greens, toon, dandelion leaves. I don't particularly like to eat wild herbs because I think they have a mild taste.

I like to eat, especially bellflower, celery, purslane, camellia, the taste is very good.

The first is shepherd's cabbage, the second is purslane, the third is toon, and the fourth is bracken, and I also like to eat wild vegetables in my life.

Goji berries, alfalfa, camellia, cress, vetch tips.