When I was a child, I often heard my grandmother talk about their past hard days. In order to fill their stomachs, I dug wild vegetables everywhere to eat, and wild vegetables accompanied them for most of their lives.

Later, the living conditions in the countryside were better, and grandma still liked to eat wild vegetables. It was better to recall bitter experiences and miss the bitter days before than to eat wild vegetables.

Here are three kinds of wild vegetables that grandma often eats, which are also her favorite vegetables. Have you all eaten?

1, perilla

It can be said that perilla is the most commonly eaten wild vegetable among the three kinds of wild vegetables. There were several wild perilla plants near the old house when I was a child. The plants are as high as 1 m, lush and tender, and grandma often picks them for cooking.

The leaves of Perilla frutescens are green and purplish, and it contains a special fragrance, which is the characteristic of Perilla frutescens. Can be used for cooking, cold salad, soup, porridge, stuffing, seasoning and so on. It is delicious and nutritious. It can be used as both medicine and food, and is commonly used in clinic. It is effective for colds, fever and cough.

2. Cucumber vegetables

Cucumber is a common wild vegetable in the field. Because it tastes like cucumber, people in our hometown call it cucumber. Its tender buds, tender stems and leaves and flower buds can be eaten, so it can be eaten for a long time, from spring to summer.

Every April, when the food is not enough, grandma picks cucumbers in the field to cook and can directly fry them. Taste slightly bitter and sweet, rich in crude protein, crude fat and other ingredients. It is a good medicine used by ordinary people to treat mastitis.

3. Bitter vegetables

Grandma said that bitter vegetables were the wild vegetables she ate the most when she was a child, because bitter vegetables had strong vitality. Even in drought, they are still intact and green. In the past, when food was scarce, bitter vegetables accompanied them through the whole hard years.

Bitter vegetables, as the name implies, are naturally bitter in taste. Friends who are afraid of suffering can blanch with boiling water before eating. Although the bitterness is gone, they also lost the soul of bitter vegetables. They can be used to wrap jiaozi, steamed stuffed buns and fried minced garlic. They are tender, juicy and slightly bitter. Generally speaking, the detoxification effect of bitter food is particularly good.

Perilla frutescens, cucumber and bitter vegetables are grandma's favorite wild vegetables, which were often eaten when I was a child. They are more delicious than meat, delicious and nutritious, and have high health care value. Have you all eaten?