1, spinach Also known as Persian cuisine, red root cuisine, parrot cuisine and so on. It belongs to broomcorn millet belonging to Spinach of Chenopodiaceae. The height of the plant can reach 1 m, the root is conical, reddish, less white, the leaves are halberd-shaped to oval, bright green, whole or with a few toothed lobes.

2. water spinach. Water spinach is also a green leafy vegetable. Its shape is similar to that of most vegetables, but its trunk is hollow and its taste is crisp, tender and sweet. Many people like to eat water spinach very much. Generally, it is best to eat in summer and autumn, and it has the effects of clearing away heat and toxic materials, moistening skin and beautifying face.

3. Chrysanthemum. The morphological characteristics of Artemisia selengensis are similar to those of coriander, and it also has a unique taste. Usually, many people like to eat Artemisia selengensis, and they usually plant Artemisia selengensis from February to May. Artemisia argyi grows fast, and fresh and mature Artemisia argyi can be harvested in one month.

4. Celery, belonging to Umbelliferae, has many varieties. Planting in China has a long history and a large area, and it is one of the vegetables that people in China often eat. Similar to coriander, it can be paired with other foods, but celery tastes crisp and tender.

5. lettuce. The common name of leaf lettuce, also known as goose feather lettuce, mashed lettuce and lettuce, belongs to the genus Lettuce in Compositae. It is an annual or biennial herb crop with long obovate leaves and dense cabbage shape, which can be eaten raw, crisp and slightly sweet.