The weather gets warmer every day in spring, which means that the diet should be light and peaceful this season, and more water should be added, and the diet should be peaceful. The fields are full of all kinds of wild vegetables and trees. At this time, people who like to eat wild vegetables will dig wild vegetables everywhere and go home to cook all kinds of food to enrich their taste buds and satisfy their stomachs. The wild vegetables in this season contain the breath of spring, which is unique, delicious and healthy. Because it is delicious and healthy, many people who have lived in the city for a long time flock to the countryside to dig wild vegetables every year, not only enjoying the fun of digging wild vegetables, but also enjoying the delicious wild vegetables.
Several common wild vegetables are non-toxic, so you need to pay attention to safety when eating wild vegetables. When eating wild vegetables safely, you must understand them correctly. There are several kinds of common wild vegetables, so don't dig them wrong.
1, "Ginseng in Water" water shield
In the Tang Dynasty, the water shield was listed as a tribute to the imperial diet and was regarded as a precious vegetable since ancient times. Now the water shield can be produced by hand. Its young leaves and tender stems contain mucilage, which gives people a smooth, cool and delicious feeling, refreshing and unique flavor.
It grows in ponds and lakes and its young leaves are used as vegetables.
2, plantain
Plantago plantain seedlings are edible, and the seedlings can be collected in April-May, cold mixed, filled and made into soup.
Plantago grows in grasslands, floodplains, ditches, fields and roadsides, with strong vitality.
3. Seaweed
Stichopus japonicus, also known as thistle, can be made into soup or stir-fry
The leaves of sea cucumber are prickly. The roots are collected in autumn and can be eaten directly after washing. The whole plant is collected in spring and can be eaten after washing. The tender seedlings of seaweed can be made into soup, cold salad and fried food.
4. Artemisia annua
Folium Artemisiae Argyi can relieve hangover. After washing and drying, it can be used as tea, boiled cold salad, or steamed cooked food.
5. Willow buds
The tender buds of willow can clear away heat and reduce fire. The buds can be cold mixed and fried to make tea.
6. Sophora japonica
The fragrance of Sophora japonica is charming, and Sophora japonica honey. Sophora japonica can be made into cakes, cold dishes, fried and steamed. It can be eaten all year round after drying.
7. Yu Qian
Elm can help digestion, treat neurasthenia and insomnia, and make cakes, cold dishes and pasta.
8. Alfalfa
Alfalfa can be cold mixed, stuffed, boiled and fried. It has high nutritional value and can be used to treat anemia.
9. Grey vegetables
Gray vegetables can be picked from seedlings and tender stems, and the leaves are rhombic oval to broadly lanceolate. Can be eaten with cold salad and stuffing, and the weight loss effect is obvious.
10, amaranth
Amaranth is called longevity dish, which can be cold-mixed, stuffed, stir-fried and made into soup.
1 1, Toona sinensis
The tender buds of Toona sinensis can be made into Toona sinensis scrambled eggs, fried Toona sinensis, Tofu mixed with Toona sinensis and so on.
12, Houttuynia cordata Thunb
Houttuynia cordata root is tender and crisp, slightly spicy and fishy, and can be used for cold salad, stew and porridge.
13, dandelion
Dandelion can be fried, stuffed, cooled and soaked in water after drying.
14, sowthistle
Sophora alopecuroides has yellow-white stems, round lanceolate leaves, green surface, gray-green back and bright yellow flowers. Can be eaten directly in cold salad, soup, fried food and dipping sauce.
15, shepherd's purse
The tender leaves of shepherd's purse are edible. Can be cold salad, soup, stuffing, fried food.
There are many kinds of wild vegetables. There are differences between wild vegetables planted in the north and the south, and so are wild vegetables. Remind everyone that you must wash, soak and pay attention to eating wild vegetables.