Because every family is green and yellow, there are many people digging wild vegetables; At this time, the weather is still cold, the growth of wild vegetables is slow, and the number that can be dug up in one day is not much, but talking is better than nothing.
In early spring, the weather is warm and cold. Bitter vegetables and Artemisia scoparia (scientific name: sweet pepper) grow fastest in wheat fields. There are no other varieties, so we can only dig these two kinds. Bitter vegetables are cool, bitter and difficult to swallow; Chrysanthemum morifolium seedlings are tender and fresh, and the slightly older fiber is hard to eat, so we can only take the tip of the leaf.
Living conditions are good now, but the bitter vegetable buds in spring are still hot. Washing, drying and dipping with soy sauce is natural and environmentally friendly, mainly considering health care.
Therefore, the most eaten wild vegetables in rural areas should be bitter vegetables, and the rest are relatively few.
Willow bud, sake koji, small root garlic, thorn bud, gray vegetable, eggplant, eat more or (picture) demonstration.
When I was a child, the earliest wild vegetables that could be dug every spring belonged to the small root garlic. I remember one year on the fifteenth day of the first month, my mother led my elder sister and me to collect firewood. The small root garlic of the production team is fat and abundant, and my elder sister and I dug a large bunch with wooden sticks. In that season, garlic with small roots was really a fresh wild vegetable.
When I was a child, I was our favorite mountain runner, and the wild vegetables that came down every spring were also the first to be dug.
Surrounded by mountains on three sides, there are all kinds of wild vegetables. At first, garlic was dug, and then all kinds of wild vegetables, such as mugwort, small nagging, mountain celery, monkey legs, Cantonese cuisine, thorn buds and so on, were brought down. I like picking celery and thorn buds best. When I was a child, the supply and marketing cooperatives collected buds every year, and there was no twenty cents in a catty. They didn't want to eat at home, so they all changed money.
After farming, the production team comes back from school every day to dig Qu Ma Cai and Kucai. Mom chopped the koji to make small tofu. In bloom, they would pick Sophora japonica with baskets, and my mother would eat it with Sophora japonica fried sauce, which was delicious.
Alas! After decades, I often dream that I am still digging wild vegetables.
Bran vegetables are half a year's grain. Although you don't eat bran now, you must eat vegetables, especially wild vegetables in the field, so you can eat them casually. Some wild vegetables are particularly nutritious and worth eating.
What's the name of the most commonly eaten wild vegetable? This question is also difficult to answer, because every kind of wild vegetable has its edible period, and the edible period varies in length.
Now it is suitable to use leeks, leeks and garlic, which take a long time and eat the most.
I ate a lot of wild vegetables and fresh vegetables, but now they are old, expired and can't be used.
Wild vegetables mostly eat young leaves, but they can't be eaten when they are old.
Because there are many kinds of wild vegetables, the edible period and dosage can be decided freely.
Everyone has different tastes. Eat more if you like, and don't eat if you don't like.
I used to eat leeks, garlic and leeks, but now I have resumed eating.
Add some seasoning and you can eat it, both raw and cooked. The operation is simple and the trouble of cooking every meal is eliminated.
What's the name of the wild vegetable you eat most often in the countryside? This is still a bit much. There are different wild vegetables in each season. Let's talk about it below.
In spring, everything wakes up and flowers bloom. At this time, the most wild vegetables should be bracken and small bamboo shoots. Although bracken has cancer risk, its fresh and tender taste still can't stop everyone's love. We not only like to pick fresh bracken from the mountains to eat, but also pickle or dry it and store it for eating.
At this time of summer, the weather is hot, and people usually like to eat some wild vegetables that can clear away heat and damp. At this time, more wild vegetables mainly include purslane and houttuynia cordata. Portulaca oleracea is a super drought-resistant potherb, which often grows in the cracks of cement pavement, and some grow in vegetable gardens. You can stir-fry it and mix it again. Not sour enough.
At this time of autumn, the leaves began to fall, but some wild vegetables just broke out at this time, such as our common bitter vegetables and wild garlic. The name of sowthistle tells us that it tastes a little bitter. It is said that it has the effect of inhibiting leukemia. It's ok to eat occasionally, but it's really not flattering to eat a few times.
At this time of winter, the best food should be shepherd's purse and broken ears. Shepherd's purse, a wild vegetable, is the most tender in winter, and it is estimated that it will make many friends drool! Whether it's soup or cooking, it tastes really refreshing.
In the countryside, when I was young, spring came. After a series of spring rains, before the corn seedlings were drilled out, the tender buds of bitter vegetables first emerged from the black soil, one by one, which was very attractive from a distance. With a few friends and a sickle in hand, I made a bend at the tip of the knife. It is only useful to be sarcastic. Stepping on the soft black soil, watching the bitter herbs all over the ground, the partners greedily dug into the basket. Sometimes there is a lock of garlic, which is a good dish for the next meal. But at that time, the production team had been digging for many years, and small root garlic was rare. On the ridge of the field, or on the edge of the grave, there are sometimes wild vegetables, thin and thin, and most of the children on the edge of the grave don't dig, which makes them itch. Only the bitter vegetables all over the mountains are the most resistant to digging and eating. After washing with water at home, a small basket becomes a big basin. At that time, spring was the worst, there were no vegetables to buy, and the cabbage and potatoes stored in winter were tired of eating and almost gone. Bitter vegetables make up the sauce, refreshing, bitter vegetables leave the fire. Adults and children eat happily and eat the most.
There are many wild vegetables in the countryside, especially in early spring, such as wild mushrooms, spring buds, mint, dandelion and tripterygium wilfordii.
I used to live a hard life. I ate all kinds of wild vegetables, even stinky Artemisia and poplar leaves. It's hard to swallow, but it must be eaten. It's still the top grade of Artemisia annua, and it's delicious to mix some noodles or steamed buns (broken buns). Now white pine sells for ten yuan a catty in the city, and it is still a hot commodity. Every year after the Spring Festival, idle people in the city drive cars and ride electric bicycles to collect Artemisia on both sides of Fenhe River. It is said that mugwort can prevent and treat hepatitis, promote blood circulation and soften liver. After being fried by experts, mugwort is worth a hundred times, and until Tomb-Sweeping Day, people who pick mugwort go back to dry and soak in water all the year round to make tea. The effect is unknown, only that it is expensive.
My hometown is in the north, and the wild vegetables I eat the most are dandelion and bitter vegetables. dandelion
Feeding time is in spring and summer, and it mainly grows on slopes or grasslands, roadsides, fields and beaches in middle and low altitude areas. Edible parts are mainly tender seedlings or leaves.
① the habit of dandelion
Dandelion is cold-resistant and heat-resistant, and the suitable temperature for its growth is 20 22? Is it best to grow on fertile, moist, loose soil rich in organic matter? Dandelion has strong drought resistance and waterlogging tolerance? Seeds propagate by self-sowing.
How to eat dandelion?
Raw food: Wash the fresh stems and leaves, drain the water and dip them in the sauce.
Cold salad: blanch, drain and pour in Chili oil, monosodium glutamate, salt, sesame oil, vinegar and garlic. Stir well and serve.
Stir-fry: for example, dandelion fried shredded pork, tender stems and leaves can be fried with tenderloin.
Soup: Dandelion pork liver soup, for example, can clear away heat and detoxify.
Stuffing: Blanch with boiling water, then chop, add meat and seasoning to make stuffing, and wrap it in jiaozi or steamed buns.
Cooking porridge: Add chopped dandelion when cooking porridge and continue cooking. It can clear away heat and toxic materials, reduce swelling and dissipate stagnation.
Decocting tea: dandelion is dried in the sun and boiled with water to stop diarrhea.
③ Application of dandelion
In our hometown, dandelion mainly grows on fruit trees and beaches, all of which are wild. Spring can be dug into late autumn and early winter. The way we eat in our hometown is cold salad, or dry it and drink it with water. It is a kind of edible and medicinal wild vegetable. Its tender stems and leaves are rich in nutritional value, which adds a bit of Shan Ye flavor to the dining table.
Bitter herbs
This wild vegetable is called chicory in our hometown. There are two kinds. One is that the leaf margin is smooth, and the hometown is called sweet chicory, which is slightly less bitter. There is also a kind of big-toothed leaf called chicory, which tastes much bitter than chicory. Patrinia scabra
Perennial herbs, feeding time, early spring harvest, washing, fresh use or drying. The place of growth is mountains or wilderness. The main edible part is young leaves.
(1) The habit of bitter vegetables.
Bitter vegetables are highly adaptable. It is resistant to heat, drought and cold? Not strict with soil, barren-resistant? Bitter vegetables like cold, not resistant to high temperature and strong light, and it is best to grow on shady slopes or fried foods? Seeds are self-propagating.
(2) How to eat bitter vegetables.
Cold salad: blanch the bitter vegetables, take them out, wash off the bitterness, then chop them up, add garlic, salt monosodium glutamate, sesame oil and vinegar and mix well to serve.
Stir-fry: You can stir-fry it, or stir-fry it with pork liver and meat.
Stuffing: It can be used as stuffing for steamed stuffed buns and jiaozi cakes, and is suitable for matching with eggs and meat.
Pickling: it can be pickled or pickled into sauerkraut.
Pickled sauerkraut: squeezing sugar can clear away heat and detoxify.
Bitter vegetables are dried and can be stewed with meat, ribs and fat intestines.
③ Application of bitter vegetables.
Bitter vegetables are also fruit trees in our hometown, and there are a lot of wild beaches. As long as it is not uprooted every time, it can be eaten from beginning of spring to late autumn and early winter. The way I eat in my hometown is that apart from cold salad, the most common way to eat is to mix noodles and steam them before eating. No matter which way you eat it, it will have a bitter taste. The best mixture is a bowl of oil, garlic and pepper.
The last point to emphasize is that when digging, try to stay away from places with crops to avoid pesticide pollution. Grey vegetables, Toona sinensis. Ye Yi