1, Toona sinensis
The best Toona sinensis is the first bud of Toona sinensis, which contains nutrients all winter and is released with the arrival of spring. At this time, the bud color is light green, the taste is juicy, the fragrance is rich and the nutritional value is the highest. The content of vitamin C in Toona sinensis bud is 40mg 100g, which is higher in common vegetables. Helps to enhance the immune function of the body and lubricate the skin. It is a good food for health care and beauty.
2, plantain
Plantain-born on the hillside near the farmland boundary, the more it tramples on life, the more tenacious it is, and it can't be found in fertile land where few people pass by. The front leaves of the car are all rooted and smooth, with five main veins protruding to the back of the leaves. Plantain is a delicious wild vegetable that can be eaten all over the body. Use it to make soup and tea.
3. Yu Qian
Modern scientific tests show that elm contains protein, carbohydrates, calcium, phosphorus, iron, carotene and other substances, and it is rich in nutrition. Chinese medicine believes that elm root can soothe the nerves, reduce fire, relieve cough, kill insects and reduce swelling, and treat insomnia. It is a good medicine and food.
4. Gouqitou
Lycium barbarum is really a delicious food. You can eat its bright red berries in autumn and its purple flowers in summer. In spring, the tender stems and leaves of Lycium barbarum are also one of the delicious seasonal vegetables. Gouqi head tastes delicious and tender, but the aftertaste is a bit bitter. In A Dream of Red Mansions, it is mentioned that Xue Baochai and Jia Tanchun asked the kitchen for a "fried medlar bud with oil and salt", which shows that it is really a good ingredient for both refined and popular tastes.
5, bracken
Pteridophyte is an ancient plant. Pteridophytes and roses are often compared and become representatives of wild vegetables. Pteridium aquilinum is known as the "king of mountain vegetables" and is rich in amino acids, vitamins and other nutrients. Pteridium aquilinum in spring is tender and crisp, and it has a very special game. Modern research believes that the cellulose in bracken can promote intestinal peristalsis and reduce the absorption of fat by gastrointestinal tract.
6.shepherd's purse
Shepherd's purse is a fresh and tender seasonal wild vegetable in March, which is very popular with the public because of its homonym with "gathering wealth" and "auspicious dishes" Shepherd's purse has balanced nutrition and is rich in vitamin C and carotene. Especially in spring, eating shepherd's purse helps to enhance human immune function, lower blood pressure, strengthen stomach and promote digestion.
7. Buds
Pure natural buds, only the most delicious in spring, only need 5 days of growth. Buds are edible and can be eaten in many ways. It can be eaten raw, fried, sauced, made into soup, stuffed and processed into pickles with different flavors. Delicious and sweet, tender and mellow, with rich game. It is a famous first-class wild vegetable, known as the "king of wild vegetables" and "delicious delicacies".
8. Noodles
It is the common name of Leymus chinensis seedlings and a kind of wild vegetable that people in the middle and lower reaches of the Yellow River like to eat. Most of them grow in the ridges and wheat fields in early spring, with slender leaves like noodles. There are many ways to eat noodles, which can be used as a side dish of noodle soup, cold salad, hot frying, soup making and stuffing. Noodles are sweet and cool, and have the effects of nourishing yin and clearing heat, stopping bleeding and regulating menstruation, and are also helpful for vomiting blood and weak cough.
9. Houttuynia cordata Thunb
Houttuynia cordata Thunb It is a kind of wild vegetable with high nutritional value and has the effect of clearing away heat and toxic materials. Because Houttuynia cordata itself has a "fishy smell", it has also discouraged many people. In fact, a little attention in cooking and a good grasp of seasonings can also achieve the effect of removing fishy smell. Pepper and pepper can be fried into Chili oil in cold salad and poured on Houttuynia cordata Thunb. Or put it in a boiling pot to boil, and add a little salt and white vinegar to reduce the fishy smell of Houttuynia cordata Thunb.
10, big ear hair
Big ear hair is a famous wild vegetable in Dandong mountain area, and it is one of the most common wild vegetables in the area, with a large number and unique flavor. The original plant is Dongfeng, a compositae plant, which mainly feeds on tender stems and leaves. Leaves feel furry, maybe that's why they get their name.
1 1, purslane
Portulaca oleracea is rich in norepinephrine, which can promote the secretion of insulin by pancreas, regulate the process of glucose metabolism and keep blood sugar constant, so it has certain curative effect on diabetes. In addition, it also contains unsaturated fatty acids, which can inhibit the production of cholesterol and triglycerides and protect the cardiovascular system.
12, dandelion
The humble dandelion is a treasure endowed by nature in spring. Dandelion in spring has the highest dietotherapy value, is rich in trace elements and vitamins, and has the effects of diminishing inflammation, removing fire, nourishing liver and promoting digestion.
13, sowthistle
Kudingcai, also known as Kudingcai, is bitter and cold. Has the effects of clearing away heat and toxic materials, removing blood stasis, promoting blood circulation and expelling pus. Can be used for treating appendicitis, abdominal abscess, enteritis, dysentery, acute and chronic pelvic inflammatory disease, cough due to lung heat, tuberculosis, and hematemesis. External use for treating traumatic injury, swelling and pain, scrotal eczema, etc.
There are many kinds of wild vegetables, but few are available for human consumption. Eating poisonous wild vegetables by mistake will cause food poisoning and even more serious health problems. Before picking wild vegetables in the mountains, it is best to prepare lessons and learn about wild vegetables. When picking wild vegetables you don't know, you must "stay away".
When picking wild vegetables, we should not only know the wild vegetables themselves, but also know their growing environment. Wild vegetables easily absorb mercury, lead and other metal substances in the environment. When choosing a picking place, citizens should avoid places with factories nearby, wash them repeatedly before eating, and it is best to blanch them with hot water.
In addition to the above suggestions, you should also pay attention to the following aspects when eating wild vegetables:
1, some wild vegetables need to be soaked for two hours to eat. Some wild vegetables, such as yam and garlic, are slightly toxic and will feel uncomfortable after being eaten without soaking. This wild vegetable must be soaked in clear water for more than two hours before cooking to decompose and dilute the toxin.
Never eat wild vegetables you don't know. At the very least, you should know that wild vegetables are poisonous. Don't eat wild vegetables you don't know. Some wild vegetables are very toxic, ranging from chest tightness, abdominal distension and vomiting to life-threatening.
3. Wild vegetables don't taste good after being kept for a long time. It is best to pick wild vegetables to eat now. Wild vegetables are stale for a long time, with little nutrition and poor taste.
4, bitter wild vegetables should not eat more. Bitter wild vegetables taste bitter and cool, and have the function of detoxifying and removing fire, but excessive consumption will damage the spleen and stomach.
5. Don't eat contaminated wild vegetables. Wild vegetables polluted by air along the road are easy to absorb lead, and wild vegetables along the river that discharge waste water and waste gas often contain toxins and are not suitable for eating.