Shepherd's purse Shepherd's purse, also known as local cuisine, is rich in flavor and is called "licorice in the dish". Light taste, suitable for blanching, cooking, making soup and stuffing. Tomb-Sweeping Day shepherd's purse is the best. Don't miss it!

2. purslane

Portulaca oleracea is tender and can be squeezed out of water. Pick a few and blanch them. Cold salad tastes good, and many of them can be dried and preserved. Steamed bread smells best ~

3. Ququ cuisine

When the spring breeze blows, Qu Cai grows with the wind. In the past, it was good to eat hard food in spring after winter. I still miss the taste of bitter vegetables.

4.dandelion

Dandelion is not only a kind of wild vegetable, but also a kind of medicinal material, which has the function of clearing away heat and fire. You can eat it cold, stir-fry, or soak it in hot tea.

5. Malantou

In a spring rain, Malantou appeared in the ground, and the tender Malantou was pinched back and rubbed with dry incense. Once you get used to the smell, you won't forget it in the future.

6.bracken

At this time, the leaves of bracken are still curly and the taste is the most tender. In a few days, the bracken leaves will stretch and get old.

7. Ear root

I spent time tending the yard, but I found the root of my broken ear. They grow very fast and will occupy the living space of other plants. Dig and wash the roots. Cold and spicy taste is the best.

8.water celery

By the river in my hometown, there is a large area of water celery, which will break when it is tender in spring. You can fry it cold, but pay attention to the distinction and don't pick the wrong one.

9.gray cabbage

"Gray strips and gray strips are mixed together. Why didn't you quit when you picked them?" Gray bars refer to gray vegetables. Picking tender grey vegetable heads in April and boiling them can enhance physical strength.

10

Plantain is beneficial to promoting fluid production and diuresis. Suitable for cooling water or cooking soup. It can also be used to wrap jiaozi. But it is not recommended for people who are physically weak to eat more.

1 1.

Goose intestines stretch like springs, so they are also called cramp dishes. The scientific name is Star, cold dishes, stir-fried dishes and vegetable soup are all very good.

12. Wild onion

The wild onions in spring are tender and fragrant. Scrambled eggs, fried meat and fried dried beans are not fragrant.

13. Duck feet

Duck feet smell like celery, and the leaves on them are three and a half pieces, which are a bit like duck feet, so they are called duck feet.

14. Orychophragmus violaceus

Zhuge Cai, also known as February orchid, should come to an end now, and it will be old if it is later. I picked the tender branches and went back to stir-fry the buns. jiaozi was delicious.

15. Surface color

Cotton vegetables are easy to identify, with white hairs on the leaves and a velvet feeling. Yellow flowers can also be eaten with flowers, rubbed into balls, or beaten into green balls with green juice.

16. motherwort

Motherwort is a very good herb, a folk treasure of women, which has the effect of enriching blood and benefiting qi. Motherwort can be fried and boiled, with pig blood and pig liver.

17. Ground vegetables

After the spring rain, there is something like fungus+laver in the grass, which is the ground dish. Take it back fresh, soak it clean, stir-fry small fresh meat, and it tastes smooth and more fragrant than fungus.

17. Thorn bud

Thorn bud is also called thorn bud, which is different from Toona sinensis bud. This is the terminal bud of Aralia elata, which is widely distributed in Northeast China. Also eat in spring, scrambled eggs can be wrapped in egg liquid and fried.

18. Toona sinensis bud

Toona sinensis has sprouted and can be served in three or five days at the earliest. The fragrance of scrambled eggs with Toona sinensis will linger for a long time every year. I wonder how much is a catty of Toona sinensis buds this year?

19. Grounding ring

Dihuan, also known as Potatoes, mainly eats the white snail-like rhizome below, which can be marinated in cold sauce.

20. Amaranthus spinosus

Wild amaranth has fewer leaves and smaller leaves because of its thorns. Generally, only tree roots are used to make soup, which tastes delicious and mellow.

2 1. Green Amaranth

Wild green amaranth with plump leaves is also suitable for cold salad or soup. The following strips are also good, and the taste is lighter than that of domestic red amaranth.

22. water shield

Water shield is aquatic, a bit like a small water lily. The lotus leaves of water shield are picked, and cooking and soup are delicious. Since ancient times, there has been a delicious soup of water shield and perch. The water shield curls in the soup like fresh green tea, so it is also called "Biluochun" in the soup.

23. Chicken head rice (Euryale ferox)

Chicken head rice, scientific name Gordon Euryale, is an aquatic plant in the south of the Yangtze River. Its seeds are peeled off and there are white jade particles inside. You can cook porridge, stew and stir fry. It tastes sweet, because peeling is too time-consuming and expensive.

24. Gouqi Tou

Lycium barbarum bud is a tonic in spring. The wild Lycium barbarum in front of and behind the house can pinch two or three crops in a spring, and cooking, egg soup and lean broth are very nourishing.

25. alfalfa head

In April, the first alfalfa was cut and fried, which was very refreshing.

26. Walnut flower

It's delicious to pick the flowers from the walnut tree and fry them. Chopped flowers can also be stuffed with jiaozi and steamed stuffed buns, which are delicious.

27. mugwort

In April, Artemisia is fresh. Pick it back and remove the leaves. Stir-fried Artemisia selengensis stems are particularly refreshing. Artemisia selengensis has a strong fragrance and can also be stuffed into jiaozi.

28. Artemisia annua

At this time, Artemisia annua also came out, so it is not bad to pick it and rub it to make a green ball.

29.distress

Put Artemisia argyi, Artemisia annua and Artemisia argyi together, you can distinguish them more clearly. Artemisia argyi can generally be cooked with eggs and has a unique taste.

30. chrysanthemum brain

Chrysanthemum brain is a common wild vegetable along the Yangtze River in China, belonging to Compositae, but it is not our common chrysanthemum. Don't eat chrysanthemum by mistake, pick the tender buds of chrysanthemum brain, stir-fry and cool tune are delicious.

3 1. Vaccinium bracteatum leaves

Picking the leaves of Vaccinium bracteatum, mashing them to get juice, soaking glutinous rice in the juice to cook black Vaccinium bracteatum, dipping in sugar, or adding sausage and ham are all the most delicious.

32. Elm leaves

The leaves of elm are rolled down, washed and wrapped in flour or egg liquid, steamed or fried, and you can eat elm, which costs more than one year ~

33. Hibiscus

Hibiscus, the budding bud, is good after picking, washing scrambled eggs and making soup. It smells sweet and is a pleasure to eat.

34. Yellow crane grass

The leaves are oil green, a bit like a bigger dandelion, with small yellow flowers, which are tender before they bloom. You can remove the cold water or stir fry it.

35. Wild water chestnut

The wild water chestnut in rural ponds is flooded, and the fruit of water chestnut can only be produced in spring and summer. You can eat water chestnut vines in spring, and the tender vines are peeled and fried, which is delicious.

36. Willow buds

The flowering willow buds are very fragrant. Mix them with egg batter, stir-fry them, or steam them out.

37. Rumex/Wild Spinach

It tastes sour and is often used for seasoning and dipping.

38. Bamboo shoots

Bamboo shoots refer to the wild bamboo shoots of Yanghe and Xianghe in the southwest of China, which are very precious, and they are very delicious when fried in cold sauce.

39. Wild fungi

After the spring rain, the wood on the mountain will grow agaric, and the growing environment of wild agaric is more natural and richer in taste, which is not necessarily a good taste that money can buy.

Imperata rhizome

Spring is the season to harvest cogongrass rhizome. Just take the white rhizome, wash it at home and boil water to drink. Very sweet.

4 1. Wild peas

The wild peas that haven't blossomed in spring, pinch off the terminal buds and stir-fry with cold salad, which tastes good.

42. konjac

Southern students should be familiar with Damo taro. Digging one can be eaten for a long time, and cooking it is delicious. You can also stew meat and grind it into konjac powder to make konjac tofu and dessert.

43. salsola

The fragrant salsola is tender in spring, boiled with garlic and cold, and you can also make tea to drink.

44. broom

When I was a child, I planted broom seedlings on the edge of the field. When spring is still tender green, I can pick the leaves, wrap them in batter, fry them or steam them.

45. Qin Laoshan Mountain

The wild celery in the northern mountainous area is delicious and the most tender in spring.

46. Four-leaf alfalfa

Four-leaf clover, a classic wild vegetable in Taihu Lake, looks a bit like a four-leaf clover, but it is actually bigger and suitable for cooking.

47. Seaweed

There are thorns on the edge of leaves, so pick them early, or the thorns will harden when you get old. Spinach is suitable for blanching, cooling or cooking.

48. Cai Fei

Also known as Sanqi, it used to be wild, but now many people transplant it to their homes and can pick it up at any time to cool down. When mosquitoes bite in summer, you can pinch the leaves to get juice and rub it on the itchy place to stop itching.

49. Huangguaxiang

It looks like the bracken in front, but it's actually different. This is a rare wild vegetable. Huangguaxiang, also known as Cantonese cuisine, is named after its taste like cucumber.

Urtica vegetables

Nettle leaves can irritate the skin, but in some places, nettle is a good condiment, which can be used for cold soaking, soup to remove odor and porridge.

5 1. Wild mint

Wild mint, some of which are mint, has different varieties from place to place, but all of them have the fragrance of mint, so they can be picked to make fish dishes to remove fishy smell.

52. Patchouli

There are different names in different places. In the central region, it is called "Fei Da", which is a kind of vanilla and is often used as a seasoning for cold dishes and fish dishes in summer.

53. Dongfeng cuisine

Also known as red cabbage, the back of the leaves is red. It is said to have medicinal effects, and it is a kind of wild vegetable that exists in all seasons.

54. Bamboo shoots with small leaves

Small-leaf bamboo shoots, which are common in mountainous areas in the south of the Yangtze River, are fresh, tender and sweet, and only delicious in early spring.

55. Calligonum

I prefer fruit, which is especially sweet, but some people can't get used to it, so they can boil sugar water to drink.

56.white apricot

Most of the south, can be cold salad, stir-fry, the following article.

57. Acid cylinder rod

Sour mouth can be used for cooking and soup, and roots can be used as medicine.

hawthorn

A kind of wild vegetable in the north, which germinates in spring, can be used for stir-frying, jiaozi and steamed stuffed buns.

59. Hericium erinaceus

Hericium erinaceus, one of the famous wild vegetables in Northeast China, is similar to the bracken in front, but there is a lot of fluff on its stem.

60. Cat's paw vegetables

It is more common in Northeast China and as famous as Hericium erinaceus.

6 1. palm flower

Palm trees bloom from April to May. Cut the Palme d 'Or flowers. You can stir-fry to make soup, dry it and preserve it.

62. kapok

Take off kapok, thread it with needle and thread, and hang it in a ventilated and cool place to dry. You can take it out at any time to make tea and boil water, which has the function of removing moisture.

63. wisteria

Remove the stem of wisteria, just fry the flower or egg liquid.

64. Flower of Li Tang

Pick the buds of pear flowers, blanch them to drain, and stir-fry them cold or stir-fry. It's delicious.

65.banana flower

Shredded banana, cold salad or stir-fry, are the special dishes in southwest China.

66. Sophora japonica

In areas with high temperatures, Sophora japonica has blossomed. Picking fragrant Sophora japonica flowers, frying Sophora japonica cakes with egg liquid, or making Sophora japonica steamed bread and Sophora japonica rolls are all good, all of which smell of spring ~