Malantou is a well-known wild vegetable in our life. In terms of taste and taste, it is the best kind of wild vegetables. It not only tastes delicious, but also has the effects of clearing away heat and toxic materials, promoting diuresis and reducing swelling. Now people often mix Malantou and dried coriander after blanching, which is light, tender and crisp, refreshing and appetizing, and you can feel the breath of spring in just one bite.

Chrysanthemum morifolium is a kind of wild vegetable with great personality. Its unique Maotai smell will make some people stay away from it, but it will not affect the love of people who love it. Chrysanthemum is often used by people to mix with flour, steam it in a pot and eat it with garlic juice. After blanching, the sauce flavor of Chrysanthemum morifolium will be reduced a lot, and the seasoning is delicious.

Chrysanthemum brain is also a seasonal wild vegetable in spring. For chrysanthemum brain, the most suitable way is to make soup and mix it with eggs to make fragrant chrysanthemum brain soup, which not only clears away heat and detoxifies, but also plays a role in moistening throat. Suitable for all ages, with unique flavor.

Schizonepeta tenuifolia is a kind of wild vegetable with strong smell, which I believe many northerners know. In Henan, many people will use Schizonepeta to cold cucumber and eat it with shallots in summer, which is welcomed by many people. Although it has some flavor, even this flavor is fragrant in the eyes of those who love it. Yueshan nutritious wild vegetables are very suitable for home cooking, because there are too many varieties of wild vegetables, and these four kinds can be dug back to eat when they are seen.