One of the common wild vegetables in Henan. Germination and growth in winter, and edible seedlings in spring. The leaves of plants are covered with fluff, and the leaves are rich in chlorophyll, iron and other trace elements. These flowers are trumpet-shaped, purple, white and red. The seeds are brown. It tastes slightly astringent and non-toxic. Rich in amino acids and other trace elements. During the three-year natural disaster, this wild vegetable saved countless lives.

2. Noodles

One of the common wild vegetables in the Central Plains. Like the growing environment and season of Saussurea medusa, it germinates in winter and grows seedlings in spring. The whole plant is different from Saussurea: the leaves are slightly wider, shiny and green, fluffy and smooth, and edible. It is more similar to another kind of weed and difficult to distinguish.

3. shepherd's purse

Shepherd's purse shepherd's purse is milder. As long as there is plenty of sunshine and the soil is not too dry, shepherd's purse can grow. Shepherd's purse is not strict in the choice of soil, but it is best to plant it in fertile and loose soil.

4.purslane

Also known as Equisetum Japonicum, Equisetum Japonicum and Equisetum pentaphyllum, it is also commonly known as "Iris" in Northeast China. 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.

5.dandelion

Also known as Veronica, its pollen contains vitamins and linoleic acid, and its branches and leaves contain choline, amino acids and trace elements. It has antibacterial, repercussive, diuretic, heat-clearing and detoxicating effects, can stimulate the immune function of the body, and achieve the functions of benefiting gallbladder and protecting liver. Its main components are dandelion, dandelion sterol, dandelion bitter, pectin, inulin, choline and so on. Can be used for preventing and treating lung cancer, gastric cancer, esophageal cancer and various tumors.

Bitter vegetables can inhibit leukemia. The scientific name of sowthistle is cassegrass or sonchus. The stems are yellow and white; The leaves are round and lanceolate, with green surface and gray-green back; The flowers are bright yellow and ligulate. Dried bitter vegetables are rich in potassium, calcium, magnesium, phosphorus, sodium, iron, manganese, zinc, copper and other elements.

Bitter vegetables clear away heat and dry dampness, reduce swelling and discharge pus, remove blood stasis and detoxify, cool blood and stop bleeding. The concentrated ethanol extract of Kucaitang has inhibitory effect on acute lymphoblastic leukemia and acute and chronic myeloid leukemia. The common eating methods are garlic mixed with bitter herbs, sauce mixed with bitter herbs, and bitter herbs mixed with pork liver.

Extended data:

Matters needing attention

First, pay attention to cooking methods. The cooking of wild vegetables pays attention to maintaining its "game", which can be fried, cold-mixed, brewed, fried, stewed, roasted and boiled. You can also make soup or eat it raw. The key is to choose different cooking methods according to the different characteristics of wild vegetables.

Second, we need fresh materials. The interval between washing and boiling should not be too long to avoid the loss of vitamins and inorganic salts.

Third, don't eat more. Wild vegetables are generally less polluted and do have a unique flavor. They are natural foods, but everything is moderate. Eat too many wild vegetables, because most of them are cool, which is easy to cause diseases such as spleen and stomach deficiency and cold. A few wild vegetables, such as fishy vegetables, are slightly toxic and harmful to eat more. Wild vegetables such as ferns contain allergic substances, and eating more may cause physical discomfort. Therefore, eating wild vegetables should not be partial to eating too much.

Fourth, don't eat wild vegetables you don't know. Don't eat wild vegetables that are easily mistaken to avoid poisoning.

Fifth, wild vegetables that have been put for a long time cannot be eaten. It is best to eat wild vegetables now. Wild vegetables are not only stale after being stored for a long time, but also have reduced nutrients and poor taste.

Sixth, bitter wild vegetables should not be eaten more. Bitter vegetables taste bitter and cool, and have the effect of detoxifying and removing fire, but excessive consumption will damage the spleen and stomach.

References:

People's Network-What are the effects of four common wild vegetables, and which wild vegetables can't be eaten?