1. shepherd's purse, a cruciferous plant, has a very special taste of spring. The soup cooked by Bao jiaozi is great, but it is not suitable for cooking, and it is slightly astringent;

2. Grass heads, namely alfalfa seedlings, leguminous plants. Shanghai cuisine attaches great importance to grass heads;

3. Sophora japonica, especially Robinia pseudoacacia, which is not native to China, is a leguminous plant;

4. Yucai, wild vegetables in late spring, young samara of elm, steamed with white flour and corn flour, becomes Yucai rice, which is quite refreshing with garlic juice;

6. Toona sinensis buds. The special taste of this neem plant is extremely special in spring. It loves the taste of scrambled eggs with Toona sinensis. Slice Toona sinensis buds, add a little salt and mix well with eggs. Heat the oil, put the egg liquid into the pot, and the omelet is slightly shaped. Turn to low heat and bake until golden on both sides.

7. Plantain: Plantain has the functions of clearing away heat and diuresis, improving eyesight and resolving phlegm. Indications: dysuria, cough, excessive phlegm and hematuria. It is effective to treat urinary tract infection, edema and hypertension after the tender leaves are scalded with boiling water.

8. Dandelion: Dandelion is mainly composed of dandelion, dandelion sterol, dandelion bitter, pectin, inulin and bile. Can be used for preventing and treating lung cancer, gastric cancer, esophageal cancer and various tumors;

References:

Baidu encyclopedia potherb