Good rain knows the season, when spring comes. Sneak into the night with the wind, moisten things silently. Du Fu, a famous poet in the Tang Dynasty, vividly described the scene of the revival of everything in spring, as if we were there and felt a spring breeze coming. Bathed in the sunshine and rain in spring, all kinds of wild vegetables hula out of the ground, quietly jointing and even growing into an incredible overnight, which makes us have to admire the selfless gift of nature and the tenacity and miracle of life.
In spring, in addition to enjoying flowers, picking wild vegetables in the suburbs has become a favorite entertainment for many city people. It's not only the joy of picking a bumper harvest, but also all kinds of delicious surprises cooked by yourself, especially for some foodies, which is a kind of satisfaction that is difficult to express in words. From February to April in early spring, all kinds of wild vegetables appear one after another, making spring look a bit wild. Mountain fern, wild mushroom, wild onion, Artemisia annua, bamboo shoots, shepherd's purse, dandelion, etc. Either exposed in the Shan Ye, or hidden in a corner, waiting for you to find and pick.
Pick wild vegetables early. March is the most tender time for wild vegetables. While the dew is still on them, the breath of spring is the strongest. Let's enjoy the game in this spring. If you miss it, you will have to wait for next year. The following Xiaoya recommends 12 kinds of common wild vegetables and their practices, which are delicious and appetizing. How many kinds of wild vegetables can you know? What is your family's practice?
Acid lever
The popular name of sour glutinous rice stalk in rural areas is Polygonum cuspidatum. It is a perennial shrub herb of Polygonaceae, and its height exceeds1m. I like to grow up beside the ridges and ditches with water vapor, which has the effects of clearing away heat and toxic materials, relieving cough and resolving phlegm. It is said that the origin of the name Polygonum cuspidatum is because its stem is similar to the pattern of a tiger. In fact, the stems of Polygonum cuspidatum are covered with rose-red spots, which are more vivid and beautiful than the stripes of tigers, especially the tender stems that have just grown out are thicker and more obvious.
The sour cassava juice is sour. In the past, the countryside was everywhere. Children often eat its tender stems as fruit. Nowadays, rural people prefer pickled cassava. Picking fresh and tender sour glutinous rice stalks, blanching, cutting into sections, drying in the sun until semi-dry, adding salt, sugar and Chili powder, and mixing well to serve. Sweet, sour and refreshing, with unique flavor.
Qingming grass
Qingming grass, named after being eaten around Tomb-Sweeping Day, is the most common in rural fields. It belongs to the genus Panicum in Compositae, and its scientific name is GnRH. Small yellow flowers with slender leaves and a layer of white fluff on the back and stems feel soft. Qingming grass is a plant with the same origin of medicine and food, which has the effects of resolving phlegm and relieving cough, expelling wind, removing dampness and detoxifying.
When picking Qingming grass, it must be tender before it blooms. Generally, the plant type is short at this time, about 10 cm high. The main way to eat Qingming grass is to use alkaline water to remove bitterness, then blanch and chop it up and mix it with glutinous rice flour. Some places will add some japonica rice powder to make green balls or Baba. Eating green balls is very popular in Shanghai, Jiangsu and Zhejiang, especially around Tomb-Sweeping Day. When the green balls are steamed with bean paste or egg yolk stuffing, they are delicious and waxy. Hunan people like to make a round Baba, which is fried and eaten. It's waxy outside, especially fragrant.
worried
Wormwood, a panicum miliaceum of Compositae, has a special fragrance. The leaves are green, and the bottom of the leaves is slightly white and fluffy. They like to grow on low hills and often grow in pieces. Does not contain artemisinin, and has the functions of killing viruses, killing insects, clearing away lung heat and resolving phlegm. Especially in spring, bacteria begin to multiply in large numbers and are easy to be infected, so it is customary to eat Artemisia annua in spring. The newly grown wormwood is less than 10 cm, and it is almost born on the ground. At this time, wormwood is extremely fresh and tender, which is the best time to pick it.
The way to eat wormwood is similar to that of Qingming grass, or steamed or fried. Cleaning wormwood, blanching with a small amount of edible alkali to keep it green, mashing, kneading with glutinous rice flour, rolling into a round jiaozi, steaming, dipping in sugar, or filling with black Ganoderma lucidum and red bean paste. Or pressed into round cakes and fried, full of fragrance. Most people in Hunan choose to fry.
edible tender leaves of brakes
Pteridium aquilinum is the bud of pteridophyte, also known as bibcock, which is the most common in rural areas and generally grows under the hillside or at the top of the mountain. It is a deciduous herb of Pterisdaceae, which just emerged from the ground in the form of an upright thin rod. The new leaves on its head roll inward like cat's claws, then grow into a trident shape, and after unfolding, it becomes a lush leaf. The edible part is fresh and tender stems, about 20 ~ 25 cm high, with reddish brown or turquoise skin and dark brown fine hairs. The tender stems contain a lot of crude fiber and high-quality starch.
Pteridium aquilinum has a faint fragrance. Generally, it is washed and boiled to remove the bitter taste inside. Pteridium aquilinum contains sticky mucus that lingers. Add leek, lobster sauce, chopped pepper, etc. And stir-fry, smooth and appetizing. You can also fry with pork belly, fat but not greasy. Some people call it "scraping rapeseed". Salted bracken processed with bracken in Yanling County, Hunan Province is very popular, which not only keeps for a long time, but also has a good flavor.
Plante onion herb
Wild onion is a perennial herb of Allium in Liliaceae, which has leek flavor, looks like a Chinese onion leaf, has a spindle-shaped edge and a white bulb cylinder root. Wild onion is called scallion in many rural areas, and it is the earliest wild vegetable to convey spring news. Branches and leaves open in February every year, and generally grow under soil slopes and roadsides.
How to eat wild onions is very simple. Remove the roots, cut into pieces, stir with egg liquid, add a little salt, and fry with soy sauce. They not only have the taste of leek, but also have a faint fragrance that is unclear. Maybe this is the smell of mountains.
shepherd's purse
Shepherd's purse Shepherd's purse is an annual or biennial herb in Cruciferae. Because of its small white flowers, it is also called cabbage in the north. Shepherd's purse shepherd's purse is divided into two kinds: plate-leaf shepherd's purse and loose-leaf shepherd's purse. Shepherd's purse can be eaten as a tender plant without flowering. Shepherd's shepherd's purse has shallow roots, seeds are born when it falls to the ground, and it is widely distributed, with high medicinal value and diuretic and hemostatic effects.
There are three common ways to eat shepherd's purse. One is to fry like ordinary vegetables. Second, after blanching, add ginger and garlic powder, soy sauce, sesame oil and Chili powder to eat cold; Thirdly, blanch the shepherd's purse with boiling water, remove the oxalic acid from the shepherd's purse, take it out and drain it, chop it up and wrap it in minced meat in jiaozi, which is delicious and nutritious.
Bamboo shoots with small leaves
Small-leaf bamboo shoots are the tender stems of small bamboo, which will become hard bamboo when they grow up. Small-leaf bamboo shoots like to grow on the hillside or near the river bed, and there are many varieties, such as hemp bamboo shoots, arrow bamboo shoots, red shell bamboo shoots and thunder bamboo shoots. Often break ground overnight, grow faster after the rain clears, and get old after a few days. Bamboo shoots with small leaves grow later than other wild vegetables, and generally wait until the end of March to April.
Bamboo shoots with small leaves are rich in crude fiber. Because it tastes slightly bitter, it should be boiled with boiling water before eating, chopped or torn into small pieces. The fried meat tastes good, especially the fried bacon, which has a rural local flavor. According to my personal experience, steaming Xiao Ye bamboo shoots can not only keep its brittleness, but also sweep away its bitterness. Small ye bamboo shoots pickled into sour bamboo shoots can be put for a long time, becoming a crisp and refreshing public meal.
Water celery
Oenanthe javanica is a perennial herb of Umbelliferae, which is similar to Fucai in appearance, smaller in size and lighter in color. Like moist and fertile soil, it generally grows in low wetlands, shallow swamps, river banks, or paddy fields. Oenanthe javanica has a special aroma, mainly eating tender stems, including green stems and red stems. Red stems grown in dry soil have stronger fragrance.
Oenanthe javanica has a special taste. It can be fried with lobster sauce and pepper, or with other ingredients, especially fat pork. Braised eel with celery is a very delicious dish.
Artemisia selengensis
Artemisia selengensis is a perennial herb of Compositae, also known as Artemisia selengensis, Artemisia argyi and Artemisia selengensis. Growing in wet sparse forests, hillsides, roadsides and wasteland. Only young stems, green stems and red stems are eaten. The green stems are lighter in color. Wild Artemisia selengensis is widely distributed and rich in resources in Yueyang, Hunan. Artemisia selengensis is also cultivated artificially because of its high market price, which is generally more than ten yuan a catty.
This picture comes from the internet.
Artemisia selengensis has a fresh fragrance and is generally used for frying meat. Fried bacon with Artemisia selengensis is a perfect match. Wash and cut into small pieces, stir-fry with red pepper. It is a local specialty in Hunan, suitable for heavy makeup and light makeup. This is a popular dish in spring. In addition, cold salad and pickling are also good.
houttuynia cordata
Houttuynia cordata, named after its fishy smell, is a perennial herb with small white flowers, which has antibacterial, antiviral and anti-inflammatory effects. Like humid environment, often born in ponds and ditches. Houttuynia cordata mainly eats young leaves and underground white roots. The once controversial wild vegetables, in fact, eating a proper amount of Houttuynia cordata will not only do no harm to the body, but also help the human body to resist bacteria and inflammation.
Houttuynia cordata Thunb It is mainly eaten cold in ordinary families, and there are many ways to eat it in Sichuan and Guizhou. Sichuanese like to make houttuynia cordata. Roots and beef are skewered and barbecued, thus creating a new world in the food industry. In addition, it is worth mentioning the serving rate of Houttuynia cordata Thunb. In Sichuan, hot pot has a high grade and is very popular for its soft and delicious taste. When you go to Guizhou, you can also see various ways to eat Houttuynia cordata.
chicory
Sonchus is an annual or biennial herb in Compositae. It is a natural wild vegetable with the same origin of medicine and food. This medicine is called fermented soybean paste. Because of its sweet and bitter taste, Hangzhou people call it "wild bitter vegetable" with snake-shaped leaves. Northerners call it snake seedlings. Chicory has small yellow flowers and is born in fields, roadsides and around cottages. Its tender stems and leaves are rich in nutrients such as carotene, VB2 and VC. Has antibacterial, antipyretic, anti-inflammatory and eyesight improving effects.
Chicory has a unique taste, with sweetness in bitterness and fragrance in sweetness. There are many ways to eat it, such as cold salad, raw with sauce, soup, stir-frying, pickling, and wrapping jiaozi. In some places, it is also processed into a summer drink, which is a new edible method of wild vegetables. However, eating cold dishes is a common occurrence. Wash chicory quickly, dry it in boiling water and let it cool. Add ginger and garlic, salt, chicken essence, sesame oil, sugar, rice vinegar, Chili oil and other ingredients and mix well, spicy and refreshing.
Goose intestines vegetables
Anemone is a biennial or perennial herb of Dianthus, and its scientific name is numerous. Small white flowers, like to grow in alluvial sandy land on both sides of the river or on the edge of shrubs, beside ditches and other places with low humidity. It has the function of expelling wind and detoxicating, and is a kind of wild vegetable with high nutritional value. Most people don't know much about this wild vegetable, so they treat it as an ordinary weed when they meet it.
I didn't realize the goose intestines until last spring. This kind of wild vegetable can be seen everywhere in our scenic belt along the river. It is said that people come to pick them every year and take them home for frying. Last year, a picker told me that this wild vegetable is as fresh and tender as vegetables.
In addition to the above 12 kinds of common wild vegetables, there are wild mushrooms, plantain, dandelion and so on. Because of space reasons, I won't introduce them here. Although wild vegetables are delicious, you must pay attention to careful identification when picking them, and don't confuse them with other weeds. Don't pick it if you are not sure, especially wild mushrooms, and beware of poisonous mushrooms poisoning.