I am a native of Yunnan, and our local climate is like spring all the year round, so the first kind of "lazy" dish I prefer to grow is woody. The biggest feature of these woody vegetables is that they do not occupy land. Just plant one or two trees in the yard, garden and ground, such as Acanthopanax senticosus, stinky vegetables, Toona sinensis, beets, peppers and mulberries. Take my own home as an example. I planted a mulberry, a stinky vegetable and three acanthopanax senticosus beside my vegetable field, which neither occupied land nor hindered the growth of other crops. These three species need little care after planting, and they all grow spontaneously. Every time I see tender and sharp leaves coming out, I pinch them and eat them. These three plants are homologous in medicine and food. If eaten regularly, it is a rare health-preserving wild vegetable. Among them, I prefer mulberries, where tender leaves and flowers are used for cooking, fruits are eaten when they are ripe, and mulberries are soaked in wine when they can't be eaten. After frosting, mulberry can be used as a tea drink after picking and drying, which is redundant.
There are also rotten vegetables and acanthopanax senticosus, which are also very good. There is an uncle next door who planted stinky vegetables and acanthopanax senticosus in front of the house, behind the house and in the corner of the field. It's almost ten years now. Under his careful care, although all the stinky vegetables and acanthopanax senticosus plants are dwarfed, they are growing well. Uncle picks stinky vegetables and tender leaves of Acanthopanax senticosus every day and sells them in the market. A handful of 3 went to 5 yuan, and he said it was easier to sell than growing vegetables. In addition, I like to grow lazy vegetables, especially stem and leaf vegetables. The biggest feature of this vegetable is its super regeneration ability. After planting once, as long as it is properly managed, it can be harvested countless times, such as leek, mint, houttuynia cordata, leek, garlic, asparagus, water spinach, tofu, cowhide and so on. When it comes to leeks and garlic, some people may ask, won't these two dishes be gone once they are pulled out? See how you eat. We locals like to eat leeks and garlic shoots. When we eat them, we cut all the stems and leaves, just like cutting leeks. Mint and houttuynia cordata are called seasoning dishes, which can be squeezed while eating. The more you pinch, the more fresh stems and leaves can be squeezed all year round.
? In my small vegetable garden, these leafy vegetables can be described as "permanent events". I plant a small amount of each vegetable, which is easy to manage and I am afraid I can't eat it. As long as the water and fertilizer management keeps up, these vegetables do not need to be deliberately managed after they are planted, and they can eat whatever they want.
? What about these "lazy" vegetables I introduced to you? Aren't they bad?