When doing outdoor sports, we will inevitably come into contact with all kinds of plants. Some children like early adopters and always try some unknown plants, but this is very dangerous. Because in nature, many plants are inedible, and once eaten, it will cause serious consequences and even death. We will introduce some common edible plants and some inedible plants to you, so that you can easily face it outdoors and get rid of the danger. I. Edible Wild Plants In nature, there are many kinds of edible wild plants, including edible wild fruits, wild vegetables, mushrooms, algae, nuts, bark and lichens. Example 1 dandelion is mainly composed of taraxacine, taraxacine, pectin, inulin and choline. Can be used for preventing and treating lung cancer, gastric cancer, esophageal cancer and various tumors. Old woman, its pollen contains vitamins and linoleic acid, while 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 play a role in benefiting gallbladder and protecting liver. After the wife is baked, she can eat it raw, fry it or make soup. It can be mixed with jellyfish skin, fried shredded pork, green tea, licorice, honey, etc. Go and make a cup of green tea that can clear away heat, detoxify and reduce swelling. The main components of water shield are amino acids, asparagine, fucose and fructose. Example 3 Houttuynia cordata Thunb. Also called auricularia auricula. Its main component is houttuynin (decanoyl acetic acid). Houttuynia cordata Thunb It is used to treat Ehrlich ascites carcinoma in mice and has obvious inhibitory effect. The highest mitotic inhibition rate of cancer cells is 45. 7%, can prevent and treat gastric cancer, cardiac cancer and lung cancer. Example 4 The main components of konjac are mannan, protein, fructose, pectin, konjac starch, etc. For example, glucomannan can effectively interfere with the metabolic function of cancer cells. After konjac gel enters the human intestine, it forms semi-permeable membranes with different sizes and adheres to the intestinal wall, which can hinder the invasion of harmful substances including carcinogens, thus playing the role of detoxification and cancer prevention. Example 5 Portulaca oleracea L., also known as Equisetum equisetum, Equisetum equisetum and Polygonum Multiflori Radix, is usually reddish brown with thick leaves like an inverted ellipse. It contains protein, riboflavin, ascorbic acid and other nutrients. 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. At the edge of shepherd's purse field, you can often see small shepherd's purse flowers. 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. Example 7 Pteridium aquilinum, also known as Pteridium aquilinum, is commonly found 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 pure flavor. When the leaves of Pteridium aquilinum are curly, it means fresh and tender, and the leaves will stretch out when they are old. Example 8 Oenanthe javanica is also called Oenanthe javanica and Oenanthe javanica. Cress grows in swamps or wetlands, and its tender stems and petioles are used as vegetables. Oenanthe javanica is rich in vitamins and inorganic salts, among which the contents of calcium, phosphorus and iron are high. It has the functions of cleaning human blood and reducing blood pressure and blood lipid, and is an edible and medicinal high-grade pollution-free herbal vegetable. Oenanthe javanica has a long growth period and can be harvested in autumn, winter and spring. It can be eaten cold or fried with other meat dishes. Example 9 Sonchus oleraceus, also known as Sonchus oleraceus, has yellow-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. If you blanch with boiling water, the bitterness can be removed. Bitter vegetables can be fried with meat and made into soup, or made into small tofu with some bean flour, or dipped in noodle sauce after scalding with boiling water, or made into sesame sauce mixed with bitter vegetables and bitter vegetables porridge. Example 10 Plantago, also known as beef tongue cabbage. Rhizomes are short and fat with dense fibrous roots. All leaves are rooted, smooth, broadly ovate, with wavy edges, inconspicuous blunt teeth and five main veins, which protrude to the back of leaves like ribs and extend into petioles, and leaves are often as long as petioles. In spring, summer and autumn, spikes appear in the center of the plant, with small flowers and inconspicuous corollas. It has an oval capsule with a persistent style at the top, which cracks and scatters seeds when it matures. Plantain is a delicious wild vegetable. Edible parts are tender leaves and seeds, which are first scalded with boiling water and then fried. Is beneficial to diuresis, clearing away heat, improving eyesight, and resolving phlegm, and can be used for treating dysuria, stranguria, hematuria, jaundice, edema, febrile diarrhea, red eyes, sore throat, cough, skin ulcer, etc. Second, inedible plants are poisonous plants: in nature, there are a large number of poisonous plants besides a large number of edible plants. Eating these plants by mistake is very dangerous. Some plants are even poisonous all over the body, even if people accidentally touch them. When people eat poisonous plants by mistake, they may have different poisoning symptoms, such as vomiting, diarrhea, extreme thirst, night sweats and convulsions. Some people will feel gastrointestinal discomfort, insanity, involuntary twisting, and may be in a coma at any time; Others suffer from insomnia, hypothermia, nerve damage or dizziness. Therefore, it is necessary for teenagers who want to engage in outdoor activities to know about some poisonous plants. (1) There are poisonous mushrooms in many poisonous plants, especially poisonous mushrooms, because they are widely distributed in the wild, difficult to identify and easy to eat by mistake. According to people's experience, it is generally believed that poisonous mushrooms usually have the following characteristics: poisonous mushrooms often have various colors and are more beautiful; Most non-toxic mushrooms are white or brown. Poisonous mushrooms mostly grow in dirty and humid places with rich organic matter; Most non-toxic mushrooms are born in relatively clean places. Poisonous mushrooms are easy to change color after harvest; Non-toxic mushrooms do not change color easily. Poisonous mushrooms are mostly soft and juicy; Non-toxic mushrooms are denser and more fragile. The juice of poisonous mushrooms is turbid as milk; The juice of non-toxic mushrooms is clear as water. Poisonous mushrooms taste bitter and bitter; Non-toxic mushrooms taste delicious. There is sarcoma on the lid of poisonous mushroom and a circle on the stem; Non-toxic mushrooms do not have these characteristics. Poisonous mushrooms can blacken silverware when cooking mushrooms. If you add milk, it will solidify immediately. If you add onions, they will turn blue or brown. When cooking mushrooms, put rushes in the pot and cook them together. If rushes turn blue-green or purple-green, it proves toxic. If it is yellow, it is non-toxic. The appearance, color and ecology of mushrooms are not necessarily related to whether they are poisonous or not. These are only human experiences, and none of them are completely reliable. Until now, people have not found a very simple and effective way to distinguish poisonous mushrooms from non-toxic mushrooms. For those who have no rich experience in wild life, remembering these experiences can play a certain role in identification, but if possible, it is best not to easily collect any kind of wild mushrooms in the wild. According to the information currently available, there are about 80 species of poisonous mushrooms in China, most of which are less toxic and can be removed after treatment. Once you eat poisonous mushrooms by mistake, you should try to eliminate the toxins as soon as possible. In addition to using warm saline enema to urge diarrhea, people who don't vomit after poisoning should drink a lot of dilute saline or press their fingers on their throats to cause vomiting, and repeatedly lavage their stomachs with 1% saline or strong tea water to prevent their bodies from continuing to absorb toxins. (2) Other poisonous plants include some poisonous plants, such as oleander, dog-biting, Datura stramonium, etc. This paper introduces a simple method to identify the toxicity of wild plants for urgent use. Usually cut a small hole in the collected plants, put a pinch of salt, and then carefully observe whether to change the original color. Usually, discolored plants are inedible.