Who likes to eat wild vegetables? What kinds of wild vegetables can people eat?

In the summer, there are a lot of wild vegetables, and the elderly people at home generally like to eat them, because they used to eat them a lot, and people in the city who haven't eaten them before, so they should feel very fresh.

Like those who are older or prefer to maintain health, they all like to eat wild vegetables, know that wild vegetables are more valuable, good for the body, and can accept those bitter tastes.

Generally speaking, if they live in cities and towns for a long time, they have an understanding of health knowledge, and most of them are middle-aged and elderly people, and they will love wild vegetables a little more, not necessarily because they like the taste, but more about the nutritional value.

Some health-conscious people feel that wild vegetables are very healthy and have great benefits for the body, so they will eat them regularly; In addition, some elderly people in the family, they used to eat it often and thought it was very delicious; There are also some poorer people living in the countryside who also dig wild vegetables to eat.

1.Mauni Cai.

One of the common wild vegetables in Henan. Sprout and grow in winter, and young seedlings are edible in spring. The leaves of the plant are covered with downy hairs, and the leaves are rich in trace elements such as chlorophyll and iron.

The flowers are small trumpet-shaped, purple, but also white and red. The seeds are brown. The taste is slightly astringent and non-toxic.

Rich in amino acids and other trace elements. During three years of natural disasters, this wild vegetable has saved many lives.

2.Noodle dishes.

One of the common wild vegetables in the Central Plains. Like the growing environment and season, it also sprouts in winter and grows in spring. The whole plant is different from Mauni: the leaves are slightly broader, oily and green, no lint and smooth, and edible. It is more similar to another type of weed, and it is more difficult to distinguish.

3.Capsule. Shepherd's nature likes mild, as long as there is enough sunlight, the soil is not too dry, shepherd's cabbage can grow, shepherd's choice of soil is not strict, but it is better to cultivate it in fertile and loose soil.

4.Portulaca oleracea.

Also known as purslane, purslane, and Wufang grass, it is also commonly known as "horse lin [lìn] vegetable" 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.

5.Dandelion.

Also known as Po Po Ding, its pollen contains vitamins and linoleic acid, and its branches and leaves contain choline, amino acids and trace elements. It has the effects of antibacterial, swelling and diuretic, heat clearing and detoxification, can stimulate the immune function of the body, and achieve the effects of choleretic and liver protection. Its main ingredients are dandelion, dandelion sterol, dandelion bitter, pectin, inulin, choline, etc., which can prevent and treat lung cancer, gastric cancer, esophageal cancer and a variety of tumors.

Bitter herbs can inhibit leukemia. The scientific name of bitter herb is to take hemp or endive. The stems are yellowish-white; The leaves are round-lanceolate, green on the surface and gray-green on the back; The flowers are bright yellow and tongue-shaped.

Sun-dried bitter herbs are rich in potassium, calcium, magnesium, phosphorus, sodium, iron, manganese, zinc, copper and other elements.

Bitter herbs can clear away heat and dampness, reduce swelling and pus, dissolve stasis and detoxify, cool blood and stop bleeding. The concentrated ethanol extract of bitter cabbage decoction has inhibitory effect on acute lymphoblastic leukemia, acute and chronic myeloid leukemia. The more common ways to eat are garlic mixed with bitter vegetables, sauce mixed with bitter vegetables, and roasted pork liver with bitter vegetables.

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.