Without involucre; Umbrella spokes are different in length and spread upright; Calyx teeth are linear-lanceolate, petals are white, obovate, and have long and inflexed uvula; Style base conical, erect or parted on both sides. The fruit is nearly ovoid or cylindrical and oblong with four edges, and its side edges are convex compared with the rear edge and middle edge, showing a cork shape. The flowering period is from June to July, and the fruiting period is from August to September.
2, shepherd's purse, in the field, you can often see small shepherd's purse flowers. Annual or biennial herbs, 30 ~ 40 cm high, slender straight roots, white, straight down, branched and erect stems. Rooted leaves are clustered, pinnately parted, sparsely entire, and the upper lobes are triangular;
Cauline leaves are oblong or linear-lanceolate, the top is nearly linear, the base is ear-shaped, the edge is notched or serrated, or nearly entire, there are single or branched villi on both sides of the leaves, and long white eyelashes are sparsely distributed on the edge.
3. Portulaca oleracea, also known as Equisetum, Equisetum, Polygonum Multiflori and Gracilaria lemaneiformis: generally reddish brown with thick leaves, like an inverted egg. It can be eaten in many ways, such as frying, cold salad, blanching and filling. Such as garlic mixed with ponytail, ponytail scrambled eggs, ponytail buns, ponytail porridge and so on.
4. Platycodon grandiflorum, alias Bao Hua, Campanula campanula and Mulberry Flower, is a perennial herb with a stem height of 20 ~ 120 cm, usually hairless, occasionally short hair, no branching and few upper branches.
All leaves are whorled, some are whorled to all alternate, sessile or with extremely short stalks, the leaves are ovoid, ovoid to lanceolate, the leaves are ovoid or ovoid-lanceolate, and the flowers are dark blue or deep purple, which can be used as ornamental flowers; It is often pickled into kimchi in the northeast of China and used to make kimchi in the Korean Peninsula. The local folk song "Ballad of Orange Stalk" describes this plant.
5, bracken, also known as bracken and bibimbap, is more common in wild vegetables. 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 rich flavor. When the leaves of bracken are curly, it means that they are fresh and tender, and the leaves will stretch out when they are old.