Sonchus sonchifolius is a common wild vegetable in rural areas, and there are many aliases in rural areas, such as weasel grass, patrinia, ixeris sonchifolia, Ixeris sonchifolia, Ixeris sonchifolia and Yaner. This kind of wild vegetable can not only be eaten, but also be made into traditional Chinese medicine and even fried into tea. Pull up fresh and tender bitter vegetables by the roots, soak them in water overnight, stir-fry them with water during the day or dry them continuously for several days until the water evaporates.

2. Artemisia annua

Artemisia annua is a kind of medicinal material. Since artemisinin was discovered, its value has doubled, and it is occasionally used to make tea in rural areas. When the leaves of Artemisia annua are in full bloom in autumn, cut off the ground, pick out the old stems, dry them in the dark, and cut them into sections to make tea. Artemisia annua L. tastes slightly bitter and spicy, which can effectively relieve summer heat and reduce deficiency heat.

3. Gynostemma pentaphyllum

Gynostemma pentaphyllum is one of the traditional Chinese medicines, which has the reputation of "Southern Ginseng", so it can be eaten and has great medicinal value. Gynostemma pentaphyllum has the functions of clearing away fire and toxic materials, resolving phlegm and relieving cough. Newly picked Gynostemma pentaphyllum can be directly soaked in a cup to make tea without frying. With Ganoderma lucidum, it can even lower blood fat, blood pressure and blood sugar, and it also has a certain effect on clearing liver and reducing fire.

4.dandelion

Dandelion is rare in cities, but common in urban-rural fringe and rural areas. Picked dandelion leaves, washed with running water, exposed to the sun for many days to make tea, only need a few leaves when drinking. It takes about six minutes to cook dandelion leaves with strong fire, so it is impossible to soak them in warm water only.

5. Schizonepeta tenuifolia

Fresh Schizonepeta tenuifolia can make tea. In some areas, Schizonepeta tenuifolia can be eaten directly after washing. Just put one or two symmetrical Schizonepeta tenuifolia leaves at the bottom of the cup and wash them away with warm water at 40-50 degrees.