"A year's plan lies in spring". When spring returns to the earth, everything recovers. In this chilly early spring season, you can go for a walk in the wild, breathe fresh air, and be refreshed. If you are lucky, you can dig up some wild vegetables. Wild vegetables are a gift from nature, full of the most pristine beauty, and become a treasure on the table, which is also something that people admire more and more, so it is called "the treasure of Shan Ye".

As the saying goes, "If you don't eat green for three days, you will see stars in your eyes", which is the charm of this wild vegetable. Just after this year, everyone is full of oil and water, so this "treasure of Shan Ye" is even more precious at this time. Wild vegetables in spring lie in their tenderness, freshness and taste. As the old saying goes, "Scent of a Woman", I want to say that you can know wild vegetables by smell, and each kind of wild vegetables has its unique taste of spring. Therefore,

Treasure 1: Artemisia annua

As the saying goes: wormwood in March, wormwood in April, and firewood after May means wormwood. When I was a child, it was called Artemisia capillaris. It had a slightly irritating taste, but it was not annoying. It has great medicinal value. When I grow up, it is called Artemisia capillaris, which has a faint scent of grass and medicinal value, but it is not big. When you grow up, you can't eat it. You can only use it as grass for burning fire.

The tender buds of Artemisia annua have a faint fragrance. As a wild vegetable, it tastes particularly fragrant and has a unique fragrance. It can be used to scramble eggs, make breakfast cakes or steam them.

The second treasure: garlic with small roots

In Northeast China, garlic with small roots is the most eaten wild vegetable in spring, and its vitality is extremely tenacious. In early spring and February, the northeast is still very cold, but the first touch of green you will see is a small garlic, which looks weak, but in fact it is tenacious, quietly sprouting, and the first little soldier to break through the ground.

Leek is a perennial wild herb, which we also call brain melon. It is a spherical light bulb. It is a special food for both medicine and food. It is rich in protein, fat, crude fiber, carbohydrates and trace elements necessary for human body, such as iron and potassium. Eating tuberose with garlic can not only meet the body's demand for different nutrients, but also improve our physical fitness. It can be eaten in a variety of ways, directly dipped in sauce, or cold or.

The third treasure: shepherd's purse

There is a saying in the Book of Songs that "whoever suffers from tea is as sweet as water shepherd's purse", which means that water shepherd's purse is the freshest in spring, so some people say that if you want to taste the taste of spring, you should dig water shepherd's purse in the wild! In the wild, roadside, fields and ridges in spring, you will find the vicissitudes of life, and the dark green leaves hold the soil tightly. You can't tell me from you without looking carefully. That persistence is really touching. Maybe this is the charm of spring!

Shepherd's purse shepherd's purse is also varied, and the best way is: shepherd's purse soup or shepherd's purse jiaozi, which is full of the flavor of spring.

Treasure 4: Bitter vegetables

Shennong's Herbal Classic says: "Bitter vegetables dominate the five internal organs and are disgusting to the stomach." Li Shizhen said: "Southerners choose tender vegetables and steam them violently for food." When asked what food is the most bitter, many people will answer "bitter vegetables", but the bitter vegetables failed to catch fire, so they became delicious on the table.

Speaking of bitter vegetables, it is a wild vegetable and Chinese herbal medicine. It has a nice nickname, Patrinia, which may be related to its ability to make pickles. The tender stems and leaves of sonchus sonchifolius are edible and nutritious. It will appear in the fields in early spring and February, so it has become a treasure of Shan Ye.

Treasure 5: Germinated Onions

"Eat more onions in spring, and the polluted air will be swept away." When you eat onions in spring, you must eat sprouted onions. Many people said at the meeting that the sprouted onion doesn't look like a wild vegetable. Only the sprouted onion is the most nutritious, tender and delicious after a winter's "charging". Let's classify them as wild vegetables for the time being. After a winter of freezing and snow freezing, the sprouted onion has filtered out its spicy taste and tastes beautiful. My Sweetie is crisp and raw, and the milky juice flows out of the stubble. It's really tender! Moreover, sprouted onions only last a short month in spring. After this village, there is really no shop. Take good care of it and cherish it.

Treasure 6: purslane

Portulaca oleracea is a common wild vegetable in the field, which tastes sour and cold, and has good effects of clearing away heat and toxic materials, cooling blood and removing dampness. So it is usually eaten cold, but this dish must be blanched when eating.