Wild vegetables grow and multiply in natural environments such as mountains and grasslands for a long time, with strong vitality and natural pollution-free. Wild vegetables have the characteristics of fresh texture, unique flavor and rich nutrition. Wild vegetables have high nutritional value, and contain many minerals and trace elements such as fat, protein, vitamins A, B 1, B2, C, D, E and so on. There are nearly 80 kinds of wild vegetables, including bracken, Osmunda japonica Thunb, cat's paw, monkey leg, spiny bud, spiny stick, pigeon arm, small leaf celery, large leaf celery, carrot, wilting fairy, stem spoon bud, four-leaf clover, mountain corn, mountain pepper, mustard stem, bean half-vegetable, willow bud, old woman, pitted potherb and so on. Among them, spiny buds, spiny sticks, old wives, and Artemisia buds.