Nutritional value of wild vegetables
From Guan Ju's Uneven Leeks Flowing from Left to Right, it depicts young women collecting wild vegetables briskly in bright spring, and from Mei Ying's An Ji, it is recalled that Dong Xiaowan is good at pickling wild vegetables, making them yellow as wax and green as jade. The collection and consumption of wild vegetables has a long history in China.
Nowadays, it has become an important member of the green food family because of its rich nutrition and delicious taste, and it has also become a new favorite on people's table.
Mr. Song, a Chinese doctor, told us that almost all plants can be eaten from the perspective of Chinese medicine. Even those highly toxic plants have medicinal functions. In fact, there is little difference in nutrition between domestic wild vegetables and wild wild wild vegetables, but the taste is stronger in the wild state. There are many kinds of wild vegetables, which are usually picked and eaten by people. Although the geographical location and weather environment are different, there are at least a dozen. At present, the common wild vegetables in the market are purslane, Artemisia selengensis, rice, houttuynia cordata, bracken, coriander, wolfberry bud, dandelion and plantain, most of which are wild, and only Artemisia selengensis and coriander are artificially cultivated.
Wild vegetables not only contain protein, fat, carbohydrates, vitamins, minerals and other essential nutrients, but also contain abundant plant fiber. The vitamin and mineral content of some wild vegetables is several times or even dozens times higher than that of the vegetables planted. Moreover, most wild vegetables grow in the mountains and are not polluted by modern industry and pesticides and fertilizers, which is particularly precious.
Wild vegetables can not only enrich the dining table, but also be a good medicine for preventing and treating diseases. Shepherd's purse can clear liver and improve eyesight, neutralize spleen and stomach, stop bleeding and lower blood pressure. Mainly used for dysentery, hepatitis, hypertension, gynecological diseases, eye diseases, measles in children and so on. , known as the "treasure of nature". Dandelion can clear away heat and detoxify, which is a delicious food for patients with diabetes and hepatitis. Portulaca oleracea can also diminish inflammation and detoxify, prevent dysentery, and has a unique curative effect on gastritis, duodenal ulcer and oral ulcer. Bitter vegetables can clear away heat, cool blood and detoxify, and treat dysentery, jaundice, anal fistula, snake bite and so on. Grey vegetables can eliminate dampness, detoxify and kill insects, and can be used for itching or eczema; Amaranth has the function of clearing away heat and promoting diuresis, and can be used to treat dysentery, enteritis, bladder stones, goiter, sore throat and so on. Pteridium aquilinum has the functions of clearing heat, promoting diuresis, invigorating qi and nourishing yin, and can be used for treating high fever, dizziness, muscle pain and dysuria. It is reported in Japan that eating a small amount of wild vegetables can prolong life.
Wild vegetables are also used in cosmetics because they contain a variety of antioxidant components and rich nutrients. The famous Korean makeup brand Rome GEO wild vegetable series contains natural green wild vegetable essence and light green particles containing various wild vegetable ingredients, which can prevent rough skin, promote metabolism and activate skin. Therefore, eating wild vegetables properly has the effect of losing weight and beauty!
In addition, collecting wild vegetables is also a good way to keep fit. The process of collecting can consume a lot of heat, which is also beneficial to the activities of waist and legs; At that time, the vision was new green, and the wild world was infinitely vast. No matter how much pressure and depression there is, it can return to calm and tranquility.
List of wild vegetables in autumn and winter: Artemisia annua, beans, trollius chinensis, Flammulina velutipes and sweet potatoes. ...
Midnight dream back to potherb fragrance
Although the Northeast has started mass production and sales of wild vegetables, which can be described as the base camp of wild vegetables, most southerners naturally love to eat wild vegetables and eat them carefully. Children in the south have all experienced the childhood of picking wild vegetables in beautiful scenery and flowers. Yuqian noodles, soup with sliced Sophora japonica meat and scrambled eggs with Toona sinensis are deeply rooted in their hearts. When they wake up in the middle of the night, there will be a faint scent of wild vegetables.
Every year at the turn of summer and autumn, people will go to the fields to pick sweet potato leaves, which is called "recalling bitter experience and thinking sweet" by the villagers. Choose tender top stems and leaves, cut them off with your fingertips, and soon you will have a big net bag (the net bag is breathable and fresh). Then blanch with hot water, just a little soy sauce and Chili oil, and sprinkle with monosodium glutamate pepper powder and chives unique to the south. It is really delicious.
There are also spring and autumn seasons, and it is also very happy to go to the mountains to dig wild shallots. Onions are different from shallots, scallions and chives, and their fragrance and spicy taste are heavier. Moreover, it is lush and mixed with various vegetation, which is not easy to find. Its roots are very similar to garlic. The roots are hidden deep, so you have to take a small shovel with you. Because of hard work, it is particularly precious and satisfying to take it back. Wash it, salt it for a while, and you can eat it. Although it doesn't put anything, it is very refreshing. After eating a few mouthfuls of rice, the plates and bowls have bottomed out. It's a very happy feeling to have fragrance in your mouth.
Or in the spring and autumn season, go to the wild for dinner and pull out sweet potatoes and bake them in the field; Prepare a small pot-maybe not a pot, build a simple stove, scoop water from the river, and cook a pot of soup with hot pot bottom material; Then I pulled the plantains and dandelions off the ridge, cooked them fragrant and delicious, and sprinkled them with a handful of pea tips stolen from the farmer's uncle-everyone rushed to eat them on the count of one, two and three, so that the fragrance penetrated into the bone marrow.
Wild vegetables on the table
There are many ways to eat wild vegetables. Most of them are washed and blanched in hot water, or mixed, fried or steamed, and can be eaten as vegetables. Wild vegetables can also be cooked noodles, and a bowl of Toona sinensis squeezed sauce noodles, although vegetarian, is also delicious; Or finely cut, and into wonton and jiaozi as stuffing, bite into the mouth, fragrant, unspeakable wonderful taste; When it is dry, simmer a pot of potherb porridge with low fire. Thick vegetable juice wrapped in sticky rice paste, light and long. It can also increase the intake of vitamins and cellulose, and has the effects of nourishing yin, tonifying kidney and regulating stomach.
According to records, in the famine years, someone invented eight bowls of wild vegetables in the form of eight bowls of folk dishes: fried chicken ears, water shield soaked in vinegar, vegetarian fried plantain flowers, clear soup mint, sweet buckwheat dipped in water, fried Toona sinensis, fried bracken with broad beans, and stewed pig blood with fungus. At that time, I don't know how much thought it would take to serve all these eight bowls of vegetarian dishes. Nowadays, eating wild vegetables has become a fashionable enjoyment. These plants from Shan Ye not only entered the dining table of ordinary people's homes, but also became more and more famous. They were thoroughly remoulded in the hands of many famous chefs and became a feast and a veritable wild delicacy. As early as 2002, Qingdao TV had done a program in which two chefs were fighting against wild vegetables. Houttuynia cordata Thunb It is a traditional dish in Guizhou.
★ Precautions for making wild vegetables:
◎ Wild vegetables that need to be soaked: Some wild vegetables such as yam and garlic are slightly toxic, and they are unwell after being eaten without soaking. This wild vegetable must be soaked in clear water for more than two hours before it can be cooked.
◎ Wild vegetables on the tree should not be fried: there are not many varieties of wild vegetables on the tree, such as tender buds and elm money. These wild vegetables should be steamed or made into sauce. If fried, it is sticky and astringent and difficult to swallow.
◎ Wild vegetables like Portulaca oleracea, wrapped in starch beaten into eggs, are fried into salt and pepper Portulaca oleracea, which tastes better.
◎ Dongfeng dishes are suitable for meat dishes, such as fried shredded pork with Dongfeng dishes and fried shrimps with Dongfeng dishes, which are all good choices.
★ Bian Xiao's collection dish-chopped pepper and coriander
Ingredients: a bottle of authentic Sichuan wild pepper, half a catty of coriander.
Wash coriander and cut into sections. Take out the wild pepper (quantity depends on personal taste) and juice it (for later use). Chop the wild pepper, mix in the coriander, pour in the Shenyeshan pepper juice, and let it stand for 5 ~ 10 minutes.
Minced pepper and coriander, originated by Bian Xiao's extremely beautiful and virtuous mother, is fragrant and slightly spicy, and is a delicious food with table. The collocation of pepper and coriander is impeccable. As long as there is this dish, Bian Xiao completely despises other dishes. With it, he can eat a lot of rice. One word description: Xiang!
Acquisition and storage of wild vegetables
Selection of wild vegetables: it is best to buy wild vegetables in supermarkets and shopping malls, and it is more secure to choose the ones with the national "green food" logo printed on the packaging. If you buy it in the market, be sure to ask where it grows; Look at the color and smell, don't eat poisonous or polluted wild vegetables by mistake; Eating wild vegetables should at least know that the wild vegetables you eat are poisonous, and it is best not to eat the wild vegetables you don't know.
Wild vegetables that have been kept for a long time can't be eaten: it's best to pick them now and eat them now. Wild vegetables are not only stale after being stored for a long time, but also have reduced nutrients and poor taste. If you want to preserve it, there is generally no condition for quick-freezing preservation at home, so you'd better marinate it. However, the taste and nutrition will be worse than before, which will also limit the yield and side dishes of wild vegetables.
Edible wild vegetables
Xanthium sibiricum is a common plant. When we were young, most of us had the experience of putting it on a child's clothes secretly, imagining that he couldn't pull it off after finding it, and then giggling to himself. This little fruit once contained the laughter and thorns of our childhood. It is extremely poisonous and must not be eaten. There are many strange things in nature, and many plants with bright colors and charming postures have toxicity that cannot be ignored, although the color is not proportional to whether it is toxic or not. We must be careful when choosing and eating. The following is a brief introduction to some poisonous wild vegetables, hoping to give you a preliminary understanding.
Stellera chamaejasme: also known as Lysimachia christinae. The height is 0.5 ~ 1 ft, and the root is light yellow and sweet. Leaves are linear, and flowers are yellow, white or purple. After eating, you will vomit, heartburn and abdominal pain, which can lead to death in severe cases.
◎ Laogong Drink: The roots are gray when they are young, and pale yellow when they grow up, like carrots, so they are also called wild carrots. The stems of seedlings are red and tasteless; When you grow up, the smell is very strong, and the leaves and roots are highly toxic. Eating it will kill you.
◎ Qu Cai Niangzi: The leaves are long and narrow, thick and hard, and the edges are serrated. After autumn, the leaves grow close to the ground, and the stems are 0.5 ~ 1 ft in height. The seeds are small and have white hairs on them. Miao is easy to mix with Qu Cai Miao, but Qu Cai leaves are wide and soft, and the sawtooth is not obvious. Eating it will make your face swollen.
◎ Poisonous celery: also known as wild celery, Chinese Pulsatilla and poisonous ginseng. Growing in wet places. Leaves are like celery leaves, which bloom in summer and the whole tree stinks. The whole tree is poisonous, and the flowers are the most poisonous. After eating, it will cause nausea, vomiting, cold hands and feet, quadriplegia and even death.
◎ Wild land: the flowers are purplish red or yellow, which are shaped like lip-shaped sesame flowers. The roots are yellow, the leaves are hairy and bitter. Vomiting, diarrhea, dizziness and coma after eating.
◎ Poisonous mushrooms: There are many kinds of common poisonous umbrellas, such as brown scale umbrella, white poisonous umbrella, black foot umbrella, endophytic bacteria, brown foot umbrella, residual spot umbrella, ghost pen, etc., all of which are saprophytic and have special shapes, such as small pens and umbrellas. Bright colors, including white, red, yellow, etc. It should be noted that the color, shape, ecology and other characteristics of mushrooms are not necessarily related to their toxins. There are many folk identification methods about poisonous mushrooms and edible fungi, which can only be used as reference, not absolute. Mushroom poisoning rate is very high, so we should pay special attention to it.
In addition, there are Datura stramonium (eggplant), buttercup (monkey garlic), Rhizoma Arisaematis (snake corn), red cabbage (radish), cowtongue kezi and Lycoris radiata (wild garlic). When picking and buying wild vegetables, if you are not quite sure, you must resolutely not pick, buy or eat them.
Future tense of wild vegetables
Many people have the view that vegetables are the product of species evolution for thousands of years, while wild vegetables are just wild plants that have been eliminated in the process of human development. Why eat wild vegetables that our ancestors despised?
As early as 1998, at the international symposium on mountain resources development and ecological protection, some experts predicted that wild vegetables would become green food on the table in the next century. Nowadays, wild vegetables are more and more close to people's lives and gradually become a green and healthy diet fashion.
With the development of extraction and separation technology, the nutritional value of wild vegetables has become more and more obvious and has been paid attention to. Experts say that wild vegetables are not polluted by chemical fertilizers and pesticide residues, and they are natural green foods with high nutritional value. Most of them germinate and grow in early spring, and they can also be cultivated in greenhouse with the help of technology, which can adjust the off-season of vegetables, increase the varieties of vegetables eaten by human beings and improve people's dietary structure. It is also a fast-growing, reproducible and renewable biological resource and a natural treasure house of new food raw materials for human beings. Wild vegetables will be vigorously developed and become a member of the green food family in the new century.
Of course, wild vegetables are not completely green. The growing environment of wild vegetables may be polluted. There is still miasma in the wild forests in the deep mountains, and the rural environment around the city is even more worrying. Let's not talk about poisonous wild vegetables. Some edible wild vegetables are potentially toxic, and improper eating methods may also lead to poisoning. When we choose wild vegetables, we should also pay attention to whether they are polluted, choose the correct cooking method and don't eat them blindly.
Or wild vegetables can not be promoted to vegetables, but it is a necessary adjustment of people's diet structure. That faint fragrance is a touch of bright color on the dining table, a childhood song, and an eternal homesickness in the hearts of wanderers. I believe that as long as we always love and protect the environment, we will naturally give more delicious and diverse wild vegetables to repay our taste buds.
Spring is the season of rich wild vegetables. Diners who eat too much greasy food can eat more wild vegetables in the spring season, which can not only taste the delicious wild vegetables, but also play a health care role.
"The homology of medicine and food" is the unique advantage of wild vegetables. Seaweed, plantain, groundsel, wild shepherd's purse, dandelion, mint leaves, wild celery, purslane, etc. It is not only a good vegetable, but also a medicine with unique flavor. Eating wild vegetables in spring has high nutritional value. The nutritional content of wild vegetables is usually 1 to 2 times higher than that of conventional vegetables. Second, it has health care function. Many nutrients in wild vegetables are "good medicine" in themselves. Third, there is no pollution and no residual poison. Wild vegetables grow in nature with strong vitality and strong resistance to pests and diseases. They are pure natural green food and high-quality pollution-free vegetables without harmful substances such as fertilizers, pesticides and pollutants. Fourth, the flavor is unique. Wild vegetables can be eaten in a variety of ways, such as cold salad, fried, fresh, boiled soup, stuffing, packaged ready-to-eat vegetables, dried vegetables or pickles, which can be preserved for a long time and are fresh and delicious.
This paper introduces several common wild vegetables:
purslane
Also known as Equisetum Japonicum, Equisetum Japonicum and Equisetum pentaphyllum, it is generally reddish-brown and has an inverted oval leaf thickness. It contains protein methionine, riboflavin, ascorbic acid and other nutrients. Because it contains a lot of acidic substances, it will feel a little sour to eat.
The medicinal functions of Ardisia Ardisia are clearing away heat and toxic materials, cooling blood to stop bleeding, reducing blood sugar concentration and keeping blood sugar constant, which has a certain curative effect on diabetes. There are many ways to eat it, such as fried, cold and stuffed. Such as garlic mixed with ponytail, ponytail scrambled eggs, ponytail buns, ponytail porridge and so on.
shepherd's purse
Sporadic shepherd's purse flowers can often be seen on the edge of the field. Its dietotherapy function is to cool blood, stop bleeding, tonify deficiency, strengthen spleen, clear heat and promote diuresis. Pick some tender leaves or winter buds of shepherd's purse in spring. After blanching, it can be cold mixed, dipped in sauce, made into soup and fried. Shepherd's purse jiaozi and wonton are indispensable delicacies on the spring table, and can also be made into delicious shepherd's purse porridge.
Popoding
Also known as dandelion, its pollen contains vitamins and linoleic acid, and its branches and leaves contain choline, amino acids and trace elements. Mother-in-law's function is to clear away heat and toxic materials, reduce swelling and diuresis, have antibacterial effect, stimulate the immune function of the body, and achieve the function of benefiting gallbladder and protecting liver.
Mother-in-law can eat raw, stir-fry or cook soup after cooking, and can mix jellyfish skin and stir-fry shredded pork; Can also be paired with green tea, licorice, honey and so on. Soak a cup of green tea that can clear away heat, detoxify and reduce swelling.
Bitter herbs
Chicory, also known as chicory, has yellow and white stems; The leaves are round and lanceolate, with green surface and gray-green back; These flowers are bright yellow. Bitter vegetables are rich in potassium, calcium, magnesium, phosphorus, sodium, iron and other elements, which can clear away heat and reduce swelling, remove blood stasis and detoxify, cool blood and stop bleeding. Sophora alopecuroides has inhibitory effect on acute lymphoblastic leukemia and acute and chronic myeloid leukemia.
The tender leaves of bitter vegetables can be eaten, but they are slightly bitter when eaten raw. Boil with boiling water, and the bitterness can be removed. Bitter vegetables can be fried and made into soup, or they can be made into small tofu with some bean flour, or dipped in noodle sauce after scalding with boiling water. Or make sesame sauce mixed with bitter herbs, bitter herbs porridge and the like.
Edible tender leaves for braking.
Also known as bracken and faucet, it is more common in wild vegetables. Pteridium aquilinum has the functions of clearing away heat and moistening intestines, reducing qi and resolving phlegm, and inducing diuresis to soothe the nerves.
Pteridium aquilinum tastes fresh and smooth, and is known as the "king of mountain vegetables". There are many ways to eat bracken, such as frying, burning, simmering and stewing. In modern recipes, the famous dishes cooked with bracken include bracken with wood beard, bracken with dried rice, bracken fried with meat, bracken with crispy skin and so on. These dishes are favored by diners because of their rosy color, soft texture and rich flavor. When the leaves of bracken are curly, it means that they are fresh and tender, and the leaves will stretch out when they are old.
The root of platycodon grandiflorum
Also known as Cai He monk hat, its branches can open small blue flowers. We usually eat platycodon grandiflorum, which has expectorant, antitussive, analgesic, antipyretic, sedative, hypoglycemic, anti-inflammatory, anti-ulcer, anti-tumor and bacteriostatic effects.
Water celery
Also known as cress, cress. Oenanthe javanica is a perennial herb, which grows in marshes or wetlands, and its tender stems and petioles are used as vegetables. Oenanthe javanica is rich in vitamins and inorganic salts, among which calcium, phosphorus and iron are high. It has the functions of cleaning human blood and reducing human blood pressure and blood lipid, and is a high-grade pollution-free herbal vegetable with the same origin of medicine and food. Oenanthe javanica grows in low-lying paddy fields, basically does not need pest control, and belongs to pure natural pollution-free green vegetables. Oenanthe javanica has a long growth period and can be harvested in autumn, winter and spring. It can be eaten cold, fried with other meat dishes, or cooked with dried seaweed, shredded pork with celery, mutton with celery, jiaozi and peanuts.
Osmunda japonica
It is rich in trace elements such as protein, multivitamins, potassium, calcium and phosphorus, and also contains rare steroids and tannins that promote peeling. It has anticancer, heat-clearing and weight-reducing effects, and has obvious inhibitory effects on influenza and Japanese encephalitis. In spring, it is one of the main wild vegetable varieties exported by China to collect thick and tender green leaves, fry them in boiling water, dry Osmunda japonica or pickle them.
Spiny bud
Also known as spinosa, it contains protein, fat, carbohydrates, minerals and vitamins. Buds can be used in cooking, soup, and canned food. They are nutritious, delicious and unique in flavor, and have the functions of invigorating qi, promoting blood circulation, diuresis, relieving pain and tonifying kidney.
Chinese chives
Also known as Allium macrostemon Bunge, a small root vegetable, it is irregular oval with a yellow-white or yellowish-brown surface and a prominent bulb disk at the bottom. Its stems and leaves look like garlic, but they also taste like onions and garlic. The main eating methods are bean curd mixed with small root garlic, tremella porridge with small root garlic, scrambled eggs with small root garlic and so on.
Spring vegetables
Also known as Toona sinensis bud, it is nutritious. According to the determination, every 100g of Toona sinensis contains 9.8g of protein, and the contents of calcium, phosphorus and vitamin C are among the best in vegetables. It also contains fat, crude fiber, iron, carotene, nicotinic acid and toosendanin. It has a special aromatic smell, which is delicious and lasting.
Toona sinensis can be eaten in many ways, such as cold salad, deep frying, deep frying and pickling. Toona sinensis can also be used as medicine. According to ancient medical books, Toona sinensis is cold, which has the functions of astringing the intestine to stop bleeding, invigorating the stomach and regulating qi, killing insects and fixing sperm. Modern medical research shows that Toona sinensis decoction has obvious inhibitory and bactericidal effects on Staphylococcus aureus, Pneumococcus, Shigella, Typhoid Bacillus, Escherichia coli and Pseudomonas aeruginosa. There is a folk prescription for treating Toona sinensis: scalded Toona sinensis and mixed with soy sauce can stimulate appetite and relieve depression; Made of japonica rice and sesame oil, it can treat enteritis, dysentery and hemorrhoids.
cast
Also known as mint, it can be used as medicine or medicine. Mentha haplocalyx is a drug for expelling wind and reducing fever, and its peppermint oil is a medicinal effective component, which is often used to prevent colds and sore throat. In hot summer, mint is a good product for heatstroke prevention and cooling.
Mint can be made into mint porridge, fresh mint tofu, mint chicken breast and so on.
Three kinds of wild vegetables help to prevent cancer.
Wild vegetables are nutritious and cheap, but they also help prevent cancer.
Dandelion is mainly composed of dandelion, dandelion sterol, dandelion picroside, pectin, inulin and choline, which can prevent and treat lung cancer, gastric cancer, esophageal cancer and various tumors.
The main components of pure vegetables are amino acids, asparagine, fucose, arabinose, fructose and so on. For example, the back secretion of pure vegetable leaves can inhibit some metastatic tumors and prevent and treat various tumors such as gastric cancer and prostate cancer.
Houttuynia cordata Thunb Also known as broken ears. Its main component is houttuynin. Houttuynia cordata Thunb Used in mice with Ehrlich ascites carcinoma, it has obvious inhibitory effect. The highest inhibition rate of mitosis of cancer cells is 45.7%, which can prevent and treat gastric cancer, cardiac cancer and lung cancer.
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