1, dandelion
Dandelion, also known as Cixi and Huahualang. It is easy to identify. Try not to let it bloom when picking, it will get old and affect the taste. Dandelion can be scrambled eggs or eaten cold. It's delicious.
2. Wild onions
The appearance of wild onions is similar to that of shallots. After digging, there will be a small piece of garlic at the root. This is a seasonal appetizer with a special flavor, which can be eaten cold or fried eggs.
3. purslane
Portulaca oleracea is also common in rural areas. Its vitality is very tenacious. As long as there is a little root system in the soil, it can survive. Its young leaves can be used for cooking or cold salad, and the taste is very rich.
4.purplish red
Amaranth is a very common wild herb. Amaranth is often seen in wasteland and fields. Its leaves are very fat. Wrapping jiaozi with leaves is very good for cold salad or stir-frying.
5. shepherd's purse
Shepherd's purse shepherd's purse is a representative of wild vegetables. Its nutritional value is very high. It can be made into stuffed jiaozi, which tastes particularly good. You can also fry eggs. But now there are fewer and fewer wild ones, so there are also cultivated ones, and winter is also the best season to eat.