Common wild vegetables are as follows:

1. Shepherd's purse, a cruciferous plant, has a very special taste of spring. It's great for making dumplings and making soup, but it's not suitable for stir-frying because it has a slightly astringent taste;

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

3. Sophora japonica, specifically refers to the flowers of Robinia acacia (Sophora japonica), flowers of Sophora japonica that are not native to my country, and leguminous plants;

4. Yuqian, a wild vegetable in late spring and the young samara of the elm tree, is mixed with white cornmeal and steamed to become Yuqian rice, which is very delicious when eaten with garlic juice;

6. Toon sprouts. The special taste of this Meliaceae plant is an extremely special taste of spring. I love the taste of toon fried eggs. Chop the toon buds finely, add a little salt and mix well with the eggs, heat the oil over high heat, put the egg liquid in the pan and wait until the egg cake is slightly formed, turn to low heat and bake until both sides are golden.

7. Plantain: Plantain has the functions of clearing heat, diuresis, improving eyesight, and eliminating phlegm. It mainly treats urinary obstruction, cough, phlegm, and hematuria. The young leaves are blanched in boiling water and then eaten. They are effective in treating urinary tract infections, edema, and hypertension;

8. Dandelion: The main components of dandelion are dandelion, dandelion sterol, dandelion bitterin, and pectin. , inulin, choline, etc. It can prevent and treat lung cancer, gastric cancer, esophageal cancer and various tumors;

Reference materials:

Baidu Encyclopedia Wild vegetables