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What are the wild vegetables you can eat in spring? Names of delicious wild vegetables in spring

In March of spring, wild vegetables are just at that time. I'm tired of eating all kinds of wild vegetables just now. Is it a big meat? As soon as the green and fresh wild vegetables come into people's view, they can't help but stir people's fingers. Wild vegetables refer to edible wild plants. What are the edible wild vegetables in spring?

purslane

Portulaca oleracea, commonly known as wasp grass, wasp, its green leaves, stem red, yellow flowers, white roots, black seeds, it is also known as five elements grass. It can be eaten fresh or dry. It can be used as grass or grain, and it has a good medical effect. Therefore, it is also called longevity dish and longevity dish, which is a kind of common wild vegetable.

Purslane can be eaten raw or cooked, and its soft stem can be cooked like spinach. But if you're not used to the strong taste, don't use it too much. The leaves on the top of purslane stem are very soft and can be cooked like watercress. They can be used to make soups or cold mixes. Or chop the purslane to make steamed buns and spread vegetable cakes. The taste is smooth, heat clearing and greasy.

fern

Luo Yonggong of the Ming Dynasty once described the fern as follows: "the Purple Agate is cooked in a pile of dishes, and the Ming glaze is chewed in the mouth. Dissolve Yang Yang sweet like Yi, but feel discouraged abdomen back to Chunxi. It's just the color, fragrance and taste of Pteridium aquilinum. Fern, also known as fist dish, cat's paw and dragon's head dish, is popular in most areas of China. Its edible part is the unrolled tender leaf buds. The treated fern tastes fragrant and smooth, and then mixed with seasoning to make it cool and refreshing. It is a rare excellent wine and dish. It can also be fried, processed into dried vegetables, made into stuffing, pickled into cans, etc. Shanzhen fern is a dish in the nine white banquet of Manchu and Han Dynasties. It is known as the king of shancai and is a rare wild vegetable. However, studies have shown that fern contains "proterin", excessive consumption of cattle and sheep will lead to death, and human consumption will lead to the incidence rate of cancer. Therefore, consumption of fern should pay attention to the right amount.

Solanum nigrum

Solanum nigrum is also known as bitter cold dish, bitter fiber, etc. It can be used as soup, cold mix or fried food.

Dandelion

Tang materia medica: "pugongcao, whose leaves are like chicory, yellow flowers and white juice, is eaten by everyone. 'the first impression of dandelion is that the white fluffy ball is dancing with a light blow, which has a different kind of romance. But for parents of that generation, dandelion is a very good delicacy. Every spring, there will always be people saying: 'go and dig the mother-in-law'.

Hedyotis scandens

Lushecai, also known as Malan cuisine and revolutionary cuisine, is a perennial wild vegetable in Wuzhishan mountain area of Central Hainan. Due to the long fog time and good water quality, it is a natural and pollution-free food. Generally, it is fried and eaten in a hot way. It is loved by people for its delicate fragrance and smooth taste.

Gynura

Zibeicai, also known as hongfengcai, xuepi Cai, zibeitiankui, guanyincai and so on, is a kind of dual-purpose vegetable for medicine and food. Its tender branches and leaves are crisp and tender, with the special fragrance of Compositae plants and unique flavor. It is believed that zibeicai has the effect of cooling blood and removing deficiency fire, which is a kind of vegetable beneficial to human health. It can be used for frying, soup making and hotpot making. It has special flavor, fresh and delicious. It has unique flavor with sufu, Shacha sauce and other seasonings. However, some experts believe that zibeicai has hepatotoxicity and can lead to liver cirrhosis, so it is not recommended to eat.

Plantago asiatica

Plantain grass, also known as plantain, is a kind of common wild grass. There are traces of plantain grass all over the mountain. Plantain seedlings are edible. From April to may, the young seedlings were collected and boiled in boiling water. Then they were cold mixed, dipped in sauce, fried, filled, made soup or steamed with noodles. The taste is very delicate, there is no special strange taste, but when you chew it, you will feel coarser than the fiber of home vegetables. You have to chew it a few times to swallow it slowly. In this time of chewing, slowly taste this kind of grass fragrance with game.

Lycium barbarum bud

Lycium barbarum bud is also known as Lycium barbarum head, Lycium barbarum bud, beet head, which is the tender shoots and leaves of Lycium barbarum. In early spring, Lycium barbarum sprouts, which is also called Lycium barbarum head or Lycium barbarum bud. It has a slightly bitter taste and a slightly sweet aftertaste. It is refreshing and can clear fire and improve eyesight. It is commonly used to treat Yin deficiency internal heat, dry throat, rising liver fire, dizziness and low fever.

Wolfberry sprouts have been eaten since ancient times. In a dream of Red Mansions, it was mentioned that Baochai and Tanchun wanted the kitchen to make a 'stir fried wolfberry sprouts with oil and salt'. Lycium barbarum sprouts, stems and leaves edible, cold, hot fried, soup can be, taste delicious, nutritious, often eat with Lycium barbarum similar health function.

Kalimeris

Malan can be seen everywhere on roadsides, fields and hillsides. There are two kinds of Malan head, red stem and green stem, which can be eaten and used medicinally. What we eat is its fresh sprouted leaves, green and tender appearance, refreshing taste. Of course, it's the best choice for appetizers and appetizers. Welcome to join the senior food group of cheying, talk about delicious food and enjoy life! The first dish of many restaurants is chopped Malan head mixed with sesame oil. The principle in Suiyuan food list is' pick tender, vinegar and bamboo shoots mixed with food, greasy after eating, you can wake up the spleen '. It's tender and fresh, you can imagine.

Shepherd's purse

Shepherd's purse is one of the most common weeds. Shepherd's purse is famous for its excellent food. In the Wei, Jin, southern and Northern Dynasties, a number of "shepherd's purse Fu" appeared. Su Dongpo and Lu fangweng in the Song Dynasty, Zhou Zuoren and Wang Zengqi in the modern times, relay back and forth. Lu you once wrote ten rhymes of shepherd's purse, while Su Shi wrote twelve books with Xu: "today's shepherd's purse is extremely beautiful & hellip; & hellip; although not willing to taste, it has beauty beyond taste. '

The taste of shepherd's purse is very fragrant and delicious. The common ways of eating shepherd's purse are stir frying, making soup, chopping dumplings, making wonton, and chopping fried rice cake.

Chinese toon

Chinese toon is also known as toon bud, toon pile head, big red toon tree, toon day and so on. It is also called Chunmiao in Anhui Province. There are many varieties of Toona sinensis, which can be divided into purple Toona sinensis and green Toona sinensis according to the color of its bud and cotyledon. Generally, the crown of purple Toona sinensis is relatively open, with gray brown bark, purple brown spores, purple red budding, lustrous, strong fragrance, less fiber and more oil; green Toona sinensis has upright crown, green or green brown bark, slightly light fragrance and less oil.

As early as the Han Dynasty, Chinese toon, together with Li, was used as two major tributes to the north and the south, and was deeply loved by the emperor and the court. Song Dongpo once praised it: "the Toon trees are solid, but the leaves are fragrant. Every spring before and after the rain, the sprouts of Toona sinensis can be made into various dishes. Its thick leaves, tender buds, green leaves, red edge, like agate, emerald, rich flavor, rich nutrition, far higher than other vegetables, for the banquet guests of the rare delicacy.

alfalfa

Alfalfa, also known as grass head. Also known as clover, broccoli, is one of China's ancient vegetables. Alfalfa has long been used as a common vegetable in rural areas of Shanghai and Jiangsu and Zhejiang provinces. In the late Qing Dynasty, alfalfa appeared in Shanghai restaurants. It has been famous for nearly a hundred years. It is made by quick stir frying the tender head and leaves of grass head with hot oil. The color of the dish is green, soft, fresh and tender. It can clear the mouth and relieve the greasy.

Chrysanthemum brain

Chrysanthemum brain is also called chrysanthemum leaf. Some people also call it chrysanthemum vegetable and chrysanthemum flower lang. as the name suggests, chrysanthemum brain is a kind of chrysanthemum. In spring and summer, the fresh stems and leaves of chrysanthemum have the best taste, fresh and tender taste, with the unique fragrance of Compositae plants, so they become the favorite of Nanjing people. The best cooking method of chrysanthemum brain is to make soup. When you drink the green soup with some egg flowers, the strange cool will spread from the tip of your tongue and infiltrate into your heart;

Artemisia argyi

Artemisia argyi is rich in vitamins. It feeds on tender leaves in spring and leaves in summer and autumn. Blanch the tender leaves and mix them with cold, or make them into mugwort tea, mugwort soup or mugwort porridge. In Qingyuan and Jingning areas, during the Qingming Festival, housewives often pick fresh wormwood, mash it and add glutinous rice paste to wrap Qingming rice. Some people make wild wormwood into 'amigo', 'Aiye jiaozi', 'aihao cake', 'Aiye Ciba' and so on.

Bitter herbs

The medicine is called Patrinia villosa, synonymous with nymph flower and deer intestine horse grass. Because of its snake like leaves, Shandong is also called snake insect seedling. ZhouShu: a bitter dish show on the day of Xiaoman. "The book of songs": picking bitter, picking bitter, under the first Yang. Taste bitter with astringent, astringent with sweet, fresh and refreshing, cool tender fragrance, rich nutrition, can be fried or cold. When mixing, wash the bitter vegetables, blanch them with water, dry them and cool them. Cut ginger and garlic into small pieces. Add a little salt, chicken essence, sesame oil, sugar, rice vinegar and chili oil. Stir well and put them on a plate.

Nostoc commune

It is a combination of fungi and algae. It generally grows in dark and humid places, dark black, a bit like pickled black fungus. According to traditional Chinese medicine, Nostoc commune is mild in nature and has the effect of nourishing qi. It is often used as soup food with fresh fragrance and mellow taste.

Houttuynia cordata Thunb

It is also known as zheergan and jieergen. In Hakka, it is called "dog Tieer". Its name can be seen in the records of famous doctors: "it grows in wetlands, and can grow in the shade of valleys. Its leaves are as fat as buckwheat, and its stems are purple and red. People in Jiangzuo are fond of raw food. In Guanzhong, it is called Potamogeton crispus, and its leaves are fishy, so it is commonly known as Houttuynia cordata. Houttuynia cordata is a popular vegetable in Yunnan, Guizhou and Sichuan. Mainly eat its rhizome, wash it and cut it into sections, then mix it cold. The leaves of Houttuynia cordata can also be used for frying or soup. When you first eat it, you often think it stinks, but once you get used to it, you will be infatuated with its taste.

Watercress

Water celery, also known as wild celery, is a kind of aquatic vegetable growing in the edge of the pond, river and paddy field. The seedlings and tender leaves are delicious and have been eaten as wild vegetables since ancient times. "Lu's spring and Autumn Annals" says: "the beauty of vegetables is the celery of Yunmeng. That's what water celery is called. Its taste is delicious, crisp and tender, rich in vitamins and inorganic salts, among which calcium, phosphorus, iron and other high content, often eat the water celery has the effect of cleaning people's blood, reducing people's blood pressure and blood lipids, so water celery is both edible and medicinal high-grade pollution-free herb vegetables.

Native ginseng

The root and leaf of native ginseng are edible. The stems and leaves are strong, crisp and green, containing high potassium and low sodium. It is a rare good health vegetable. It can not only be used as soup or fried food, but also mixed with chicken, fish and meat to make soup. Welcome to join the senior food group of cheying, talk about delicious food and enjoy life! The taste is similar to agaric, crisp and refreshing. It has the effect of Tonifying Qi, moistening lung, generating body fluid and activating milk. After eating, it can strengthen physique, prevent influenza, fatigue and seasickness. Its fleshy roots can also be eaten, and has the function of nourishing and strengthening.

Cephalanoplos segetum

It is a kind of high quality wild vegetable. The tender stems and leaves of sea cucumber can be eaten, fried or made into soup.

Hibiscus flowers

Hibiscus syriacus is an excellent plant for free growing hedge, which can be used as medicine and food. Eating Hibiscus has long been recorded in the book of songs. People in Tingzhou, Fujian Province use hibiscus flowers, thin noodles and scallion to fry in a pan, which is crisp and delicious. It is commonly known as' noodles'