1, much like a woman (dandelion)
Dandelion, whether wild or cultivated, is a nutritious special vegetables. The edible part of fresh dandelion accounts for about 84%, and each 100g edible part contains 4.8g of protein, 5.0g of sugar, 2. 1g of crude fiber, 2 16.0mg of calcium, 93.0mg of phosphorus. Dandelion is not only nutritious, but also has high medicinal value. Therefore, it is not an ordinary special vegetables, but a precious diet vegetable.
2. Bitter vegetables
Prevention and treatment of anemia, heatstroke prevention and health care. Clearing away heat and toxic materials, sterilizing and diminishing inflammation, and preventing and treating cancer.
3. shepherd's purse
Shepherd's purse shepherd's purse has high medicinal value. Shepherd's purse Shepherd's purse is sweet and flat, and has the effects of regulating spleen and diuresis, stopping bleeding and improving eyesight. Can be used for treating dysentery, edema, gonorrhea, chyluria, hematemesis, hematochezia, metrorrhagia, menorrhagia, conjunctival congestion, and pain. The dithizone contained in it has anticancer effect.
4, mint
Young shoot tips can be used as food, and whole grass can also be used as medicine. It can be used for treating common cold, fever, sore throat, headache, red eye, rubella, itchy skin, and measles. In addition, it is also effective for carbuncle, gangrene, scabies, ringworm and lacquer sore.
5, wild chrysanthemum flower buds
Cleaning chrysanthemum flower buds, and drying; Soak the flour evenly in dry flour, add the stirred egg liquid, stir it evenly again, add oil to the wok, heat it, add chrysanthemum buds soaked in the egg liquid, juice until golden brown, and take it out of the pan. It is crispy and delicious.
1. Dish (shepherd's purse)
In fact, I never touched this dish when I was a child. Later, my father took me to grandma's garden to choose this dish for stuffing spring rolls. Then I try to eat spring rolls. I don't know if I ate them. I fell in love with this series as soon as I ate it. I will ask grandma to wrap jiaozi with this stuffing in the future. Then high school starts early, and sometimes if you want to eat, you go to a special place to buy jiaozi and eat jiaozi stuffed with shepherd's purse. This is a unique taste, but it is very attractive.
2. Small wild garlic
This is what I learned when Tomb-Sweeping Day and his family went back to their hometown to go to the grave when I was ten years old. At that time, my aunt also came back from Jiangsu, and then there was Tujia nationality. When I saw these little wild garlic, I said it could be soaked in wine as a snack. Then I pulled it together and experienced the fun of pulling grass. I ate it later, and it was really better than that kind of garlic.
3.plantain
Forgive me for treating it as a roadside weed for so many years. No one has ever eaten it in front of me, so I have no idea that it is edible. Until one time, an old woman was pulling it out. I walked over curiously and asked my grandmother why she pulled it out. She said it was edible. Haven't you eaten? Wow, I thought I was very knowledgeable at that time.
cesium (Cs)
When I was a child, I lived in the countryside and often dug wild vegetables in the mountains. It was not until I graduated from college and joined the work that I gradually lost contact with the countryside. Seeing this topic, I vaguely remembered the wild vegetables I ate as a child.
At that time, we loved to eat wild vegetables, not because of their fragrance, but to fill our stomachs. We have many sisters, our family is difficult, and food is tight, so we go to dig wild vegetables on the hillside of Yewa. According to our local name, I will list the wild vegetables I ate as a child. I know the scientific name, but I don't know some of it, and I don't know if my words are right. The pronunciation is correct anyway.
According to the eating method, it is divided into:
One is snacks. We are digging to eat this kind now, mainly because we want to be greedy, like the snacks that children buy now, which are delicious. Some local cuisines we also ate when we were children mainly included: bitter and fat, spicy, gelao (dandelion), donkey tits, cats, elm money, gourd ladle (wild strawberry), chicken legs, wild loofah and wild garlic. This kind is mainly eaten by children, but not by adults.
The second is mass class. There are many of these. We take them home after shoveling, wash them, boil them in water, and then mix some sesame oil and salt for our next meal. We eat: alfalfa, wild peas, chicory, butterflies, dry land, soft land and hemp chicory.
I haven't eaten these wild vegetables for a long time. In some vegetable markets, some old women dug them up and bought them, such as chicory, soft soil, dried corn and wild strawberries. When I see them, I will buy some to go home. The children said it was delicious, and some never ate it again.
Many wild vegetables are effective for diseases, such as chicory, which is effective for hypertension. Patients with hypertension will dig in the mountains and take the whole bag home to eat slowly.
Wild vegetables are childhood memories and deep homesickness.
I was born in Guizhou Province, southwest of China, and grew up in a mountainous area. When I was growing up in the 1990s, I often ate wild vegetables, not because I loved them, but because there was nothing to eat at home at that time, so I often cooked wild vegetables to make a living. The wild vegetables I often eat are wild bracken, broken ear root, water celery, bamboo shoots and so on. Here are some common wild vegetables for you.
Broken ear root, also called houttuynia cordata, is one of the common wild vegetables in our mountainous area. Especially in winter and spring, the underground grass roots are tender and brittle. We will dig and eat, cold salad, stir-fry, and make peppers dipped in water, which is also one of the condiments of our county rice noodle shop.
Water celery, mainly grown in paddy fields and streams, has tender meat in winter and spring, edible stems and leaves and unique flavor. Stems are used for frying shredded pork, and leaves can be used for cold salad. Most of the time, we just fry the dried peppers, which are delicious.
Wild onion, we also complain about garlic here, it is evergreen all the year round, and the roots below it are thicker in summer. It is more fragrant and bitter than green onions. It is usually used for cooking or dipping in water, which is very appetizing.
Pteridium aquilinum, the tender bud of ferns, grows in spring and summer, and is one of the more popular wild vegetables in our mountainous area. Fried bacon with bracken has become the most popular way to eat. Pteridium aquilinum can also be dried and pickled.
In rural areas, the most important thing is wild vegetables. If you want to say how many kinds, you can't count them. It can be said that they are everywhere. It is not an exaggeration to use the word a dime a dozen to describe it. As long as you know, you can make it delicious and serve it on your own table, such as a broken ear root.
Crocodile root is a foul-smelling herb, so some people call it Houttuynia cordata Thunb, and some people "shut it out" because of its foul smell, which is definitely a loss.
Ear root salad, the most sought-after meal on the table in Sichuan, is the most popular this season.
The crazy growing season is also the best season for food to be born.
The root of Auricularia auricula is not only delicious food, but also has a good reputation in medicine. It has the effects of clearing away heat and toxic materials, resolving phlegm, expelling pus, eliminating carbuncle, promoting diuresis, relieving swelling and treating stranguria. It can also be used to treat princess fever, asthma and cough, lung abscess and pus, throat moth, dysentery, malaria, edema, carbuncle, eczema, proctoptosis and other diseases.
And Qingming grass
Don't underestimate such a humble grass. Look at its green appearance, it is the kind that everyone loves. What people like best is to mix it with glutinous rice balls to make Baba. Soft glutinous rice balls can smell a faint fragrance in their hands, which is the breath of spring.
I am a grass-roots person in Jianghan Plain, Hubei Province. Miss the local customs and know a little about the local wild vegetables. Here are some unique foods that you often see.
1, cress
Oenanthe javanica belongs to Oenanthe genus of Umbelliferae. Oenanthe javanica, alias Shui Ying, Niucao and Chukui, belongs to one of the eight aquatic immortals. The content of flavonoids, selenium and dietary fiber in Oenanthe javanica is high, but the content of sucrose is low, which belongs to high-quality health-care vegetables. Recommended recipe: stir-fried lily with cress.
2. Wild rape
Wild rape is a cultivated plant, sometimes it escapes as a wild weed, which can occur in large quantities in the field during summer harvest, endangering crops such as wheat and rape. They usually grow in fields, rivers, roadsides, lakes, hillsides, jungles and other wet places. Recommended recipe: Fried rape.
3. Equisetum dentatum
It is produced all over China. Born in vegetable garden, farmland and roadside, it is a common weed in the field. Widely distributed in temperate and tropical regions of the world. Recommended recipe: horse tooth noodles.
4.dandelion
Dandelion is known as one of the "Eight donkey kong" in the field of traditional Chinese medicine. Its medicinal value and nutritional value are highly affirmed and evaluated. Recommended recipe: cold dandelion.
Step 5 fold the root of the ear
The leaves are like buckwheat but bigger than buckwheat, and the stems are purplish red. It grows in a humid place, because its leaves smell of fish, so it is also called Houttuynia cordata. Has the effects of clearing away heat and toxic materials and inducing diuresis. The tender diameter roots are edible, and they are often used as vegetables or condiments in many areas of southwest China. Recommended recipe: Fried bacon with broken ears.
6. Water spinach
Shepherd's purse, whose scientific name is shepherd's purse, is a kind of wild vegetable that many people like. Its tender leaves and fresh roots have a unique fragrance. Delicious, used as stuffing in stir-frying, mixed vegetables or cooking. Recommended recipe: jiaozi.
7.alfalfa
Alfalfa, commonly known as honeysuckle, is a perennial flowering plant with high nutritional value, which has the effects of clearing the spleen and stomach, benefiting the small intestine and reducing bladder stones. Recommended recipe: alfalfa steamed bread.
8. Garlic
Garlic is a Liliaceae plant, which is distributed all over China. It has the effects of warming middle warmer, dispelling cold, eliminating grain and killing insects. Commonly used for spleen and stomach deficiency cold, vomiting and diarrhea, abdominal pain, poisonous insect bite, food retention. Recommended recipe: garlic cake.
9. Nostoc commune
The real name of Nostoc commune is Nostoc commune. Nostoc commune is a kind of nitrogen-fixing cyanobacteria. What we usually see is its native plant, which is wrapped in glue outside and wrapped in algae filaments inside. Recommended recipe: Fried Nostoc commune with vegetables.
10, mugwort leaves
It is a biennial herb of Artemisia macrophylla in Compositae, with a height of 50- 150cm, single taproot, narrow spindle shape, slightly lignified lower stem, obvious longitudinal edges, multi-branched, and white puberulent stems and branches. Recommended recipe: steamed Artemisia.
1 1, wild Zizania latifolia
Zizania latifolia, also known as Cucumis melo, is a perennial aquatic herb. Zizania latifolia is known as one of the "three good" in Zhuangzi, Xintai, Shandong, and has been passed down since ancient times. Most of them grow in rivers and lakes and are suitable for fresh water. Recommended recipe: fried pork slices with water bamboo.
There are wild vegetables in many areas of our country, just because we haven't found them and used them. There are many wild vegetables like this, so I won't list them one by one. That's all, I hope you like it!
I come from the north and have seen many wild vegetables.
1. Bitter vegetables
The most common way to eat is cold salad. Pick up the dug bitter vegetables, wash them and blanch them. Put the blanched bitter vegetables in a cold water basin and wash them several times when eating to remove bitterness (diabetics can wash them directly without washing).
garlic
We call it small garlic here, also called wild garlic. Small garlic can be fried and pickled. The most common thing we eat here is pickled. Wash and chop garlic, add salt, pour in hot oil and mix well. It's delicious to add some noodles.
3. Grey cabbage
Grifola frondosa, also known as Grifola frondosa, also known as wild Grifola frondosa and Polygonum multiflorum, belongs to the genus Panicum of Chenopodiaceae. Mainly born in the field, on the edge of the ground, beside the road, in front of and behind the house. Grifola frondosa seedlings and tender stems and leaves are edible, delicious, tender and nutritious. Eating gray vegetables can prevent anemia, promote children's growth and development, and also have a certain health care effect on middle-aged and elderly people with calcium deficiency.
Find the horse's teeth
I haven't eaten purslane, but I heard from the old man that it can be used to treat diseases. Has the effects of clearing away heat, promoting diuresis, removing toxic materials, relieving swelling, diminishing inflammation, quenching thirst, inducing diuresis, and preventing dysentery and enteritis.
Five plantlets of broom.
You can eat the broom when it is tender, and eat it with cold water.
6. Wife and children
7. Artemisia annua seedlings
This is called Artemisia annua bud, which can be steamed and eaten. It is also a medicine, and the specific effect is not clear.
8. Sophora japonica
There are many ways to eat Sophora japonica, which can be steamed with noodles, wrapped in jiaozi, pancakes and so on. It's very popular.
9. Yu Qian
10. Xiangchun
Toona sinensis scrambled eggs, delicious.
My answer this time is collectible. As a 70-year-old, when I was a child, I had difficulties at home and ate a lot of wild vegetables. There are wild vegetables all over the country, among which Xuzhou's wild vegetables are the most distinctive.
1. Plantago, also known as Brassica napus,
Banana Xuzhou is called pig's ear, and
The effects of clearing heat and promoting diuresis, cooling blood and detoxifying. It can be used for treating bladder fever, dysuria, hematuria, and sore throat. Plantago seeds can be taken out from tender seedlings in spring and summer, mixed with cold dishes and stir-fried
2. Dandelion
Dandelion is called an old woman in Xuzhou.
Has the effects of clearing away heat and toxic materials, eliminating carbuncle, resolving hard mass, and inducing diuresis. Dandelion can be grafted with tender seedlings, stir-fried, cold salad and steamed vegetables.
3. Wild garlic
Wild garlic can generally be picked on Jiuli Mountain, but not on the flat land. Scrambled eggs with wild garlic are delicious Eating wild garlic often is good for lowering blood sugar.
4. Grey vegetables
Grey vegetables are called grey vegetables in Xuzhou.
Gray vegetables have anti-cancer, heat-clearing and weight-reducing effects, and have obvious inhibitory effects on influenza and Japanese encephalitis. We usually boil garlic, sesame oil, pepper and salt in boiling water and eat them cold.
6. Horse teeth
Equisetum equisetum, also called Equisetum equisetum in Xuzhou, has the functions of clearing away heat and toxic materials, cooling blood to stop bleeding, reducing blood sugar concentration and keeping blood sugar constant. Horse teeth can be fried or fried.
7.purplish red
Amaranth grows a lot in Xuzhou, both cultivated and wild. Amaranth, also known as longevity vegetable, has the functions of clearing away heat and toxic materials, stopping bleeding, sterilizing and stopping dysentery, and has therapeutic effects on bacillary dysentery, typhoid fever, constipation, flat conductor inflammation, urinary tract infection and enteritis. We usually make soup, cold salad and stir-fry with amaranth.
8. Sophora japonica
Sophora japonica, called Sophora japonica in Xuzhou, can cure large intestine bleeding and women's bloody collapse. We usually use it to fry meatballs or steam them with flour.
day lily
Day lily, also called day lily, has the function of milking. We usually stir-fry cold and hot.
10. Yu Qian
Yucai is a kind of tender fruit that grows on elm trees. People in Xuzhou like to eat it steamed or raw as fruit.
Overall planning of rural areas in Jilin Province. When I was a child, I went to dig wild vegetables to eat or feed ducks and geese on Sundays. Wild vegetables accompanied my childhood, which made me hungry and brought me joy after studying.
1, Dandelion (daughter-in-law): Dip some egg sauce and potato sauce to clear away heat and detoxify, which is delicious.
2, Allium macrostemon (small root garlic, small head garlic, skull): a perfect match with the old woman.
3, shepherd's purse: there is a slight spicy feeling. I don't like it, but my parents still like it.
4, lobular celery: boiled and fried, jiaozi is the best.
5, buttercup (duck's paw) was always used to stew tofu and tofu soup when I was a child.
6, purslane: scrambled eggs, summer heat.
7. Artemisia argyi (Artemisia argyi): I pick it every May Festival (Tomb-Sweeping Day). I will choose the best one before the dew falls in the morning, scald it with hot water to make face washing water, and fix the rest and hang it on the eaves. I will keep a clear head and stay away from insects and mosquitoes all year round.
8. Abutilon (Mao Mao fruit): Flowers are sticky and can be attached to ears as earrings. Immature seeds can be eaten. Sweet, a childhood snack!
9. Solanum nigrum (black sun, black star): black and green, sweet, not to mention how delicious.
10, Amaranth: the favorite of ducks and pigs. Collect a whole basket every day, which is enough for one day.
1 1, Grifola frondosa (Grifola frondosa): the favorite of pigs.
12, Plantago: very common, all over the meadow, but not much harvest. Seeds can induce diuresis.
Have you all seen these wild vegetables? I didn't know their names before, only their common names. Later, I went out of the countryside and read the names they gradually knew in college, but I still loved their common names, loved the days when there were wild vegetables and missed the time when wild vegetables accompanied me.
As a child growing up in the countryside, the greatest pleasure is to dig wild vegetables with a basket in spring. Looking at the bright green leaves spreading in the bright spring, my mood seems to be blown away by the spring breeze. Of course, in rural fields, all kinds of wild vegetables are rich and varied, but it is not just spring.
Friends after 70 and 80, let's recall the wild vegetables we saw and ate when we were children.
1, shepherd's purse. Of course, when it comes to wild vegetables, you should say shepherd's purse first. Shepherd's purse can be said to be all over the country, and it can be seen in the fields and even on the roadside. Cold winter quietly accumulates strength under dead leaves and wheat straw. In early spring, they spread out green leaves, so fresh and tender that people can't help picking them.
Shepherd's purse shepherd's purse is rich in trace elements and has high nutritional value. It can be used to make soup, jiaozi and wonton, and paste jiaozi ... No matter what you do, you can't hide its special fragrance.
2. Portulaca oleracea. I have a special liking for the sour taste and sticky taste of purslane since I was a child. In early summer, you will find them in vegetable gardens, farmland and roadside. Choose tender branches and leaves, rinse them, and add cold dishes such as minced garlic, which is very refreshing and appetizing. Growing up, I never got tired of eating.
Portulaca oleracea can reduce the concentration of cholesterol in human body, improve the elasticity of blood vessel wall and effectively prevent cardiovascular diseases.
3, mint. Mint sprouts by the wet river in spring. It has a cool fragrance, which permeates people's heart and spleen. Dispelling wind and clearing heat, soothing liver and activating qi. Put balsamic vinegar, sugar, Jiang Mo, salt and other simple condiments in cold dishes, which is a very appetizing cold dish. Scrambled eggs are also delicious.
4. broom tray. It looks like a broom, hence its name. Rich in protein, multivitamins and so on. It has high nutritional value. When I was a child, there was a big bunch of broom dishes at the gate. I pinched the bud, mixed it with corn flour or flour, steamed it in a pot and dipped it in garlic paste. It tastes great!
5. dandelion. Dandelion is not only beautiful but also nutritious. It is rich in potassium, iron, calcium, protein, vitamin A, vitamin C, vitamin B 1, B2, B6 and so on, and has good medicinal value.
Every year, my mother always picks some dried ones and saves them for soaking in water. Spring buds can be cold salad, scrambled eggs or soup, all of which are delicious.
6. Bitter vegetables. Unlike the previous kinds of wild vegetables, bitter vegetables are not delicious. But it has good medicinal value for clearing away heat and cooling blood, sterilizing and diminishing inflammation. Mother digs some every year, washes them and dries them, and saves them for soaking in water.
7. Small wild garlic. Small wild garlic is also a kind of wild vegetable that I am very keen to dig every spring. Its growing environment is different from all kinds of wild vegetables in the past, and it grows on the hillside with difficult conditions. Its thin leaves, in the yellow weeds on the hillside, or drilling out from under the stone, have a magical attraction to me.
Small wild garlic can be scrambled eggs, baked cakes and used as seasoning.
8. Artemisia annua. A wild vegetable in early spring, which grows mostly on hillsides and roadsides. Artemisia ordosica has high medicinal value, which can clear away heat, promote diuresis, protect liver, diminish inflammation and sterilize, and has certain effects of lowering blood pressure, reducing blood lipid and resisting arteriosclerosis.
In spring here, many people go to the wild to dig mugwort leaves, wash them and soak them in water for health care. If the eggs are tender, you can also scramble them.
Friends after 70 and 80, do you still remember these wild vegetables? What other wild vegetables do you like?