1, Oenanthe javanica. Oenanthe javanica grows in rivers and paddy fields. It is more crisp and tender than celery, with more edible parts, and its stems can be eaten as vegetables. With a unique fresh aroma, it tastes more sweet. People who love its smell want to eat it every day, and people who don't love it feel pungent when they smell it. This kind of wild aquatic vegetable with high yield is fried with tender stems and petioles, and its taste is delicious.
2. Portulaca oleracea. Fields can be seen everywhere, and a handful of them are common weeds in the field. Tender stems and leaves can be used as vegetables, taste sour, and are also good feed. If the harvest is too late, not only the shoots will become old and the edible value will be poor, but also the emergence of the next branch and the annual output will be affected.
3. Malantou. Malantou, also known as Malan, Red Stewed Vegetable and Chicken Intestine, is a common wild vegetable variety born on the roadside, fields and hillsides, which is distributed in most parts of the country. It has been a habit to eat Malan in spring for a long time. Malantou has two kinds of red stalks and green stalks, both of which are edible, and are very popular among food lovers.
4. Ququ dishes. Qu-qu, scientifically known as Sonchus sonchifolius, has yellow flowers, smaller than dandelion flowers, and is single-layered. It grows in the northern plain of China. This wild vegetable tastes bitter, which is its greatest feature, just like bitter gourd people eat. It can be harvested from spring to autumn and is a common wild vegetable in rural areas. Lettuce for pointed leaves, with tender shoots and leaves as products, has long lanceolate leaves, dark green color, crisp texture and unique flavor. It is the top grade of raw vegetables and is known as phoenix tail.
5. shepherd's purse. Shepherd's shepherd's purse is an annual or biennial herb in Cruciferae from April to June. It is one of the wild vegetables that can be dug in winter. It is a tender shepherd's purse, suitable as a fresh vegetable, rich in vitamin C, rich in dietary fiber and crude fiber, which is beneficial to metabolism.
6. Noodles. Noodles, also called oil bottle vegetables, have just emerged from the ground, with smooth oval leaves, blunt tips and gradually narrowed bases. They are most common in wheat fields or wasteland, and are one of the ten common wild vegetables in rural areas. The edible parts of the wheat bottle grass are tender leaves and young stems, which are sweet and delicious, rich in vitamins, amino acids and various minerals needed by the human body, and rich in nutrition. Noodles in the tender period are tender and juicy, refreshing and tasty, which is one of the many wild vegetables that are deeply loved by the public.
7. Arnebia euchroma. Arnebia euchroma is one of the ten kinds of wild vegetables that can be eaten in rural areas of China. This panicum miliaceum, with thin plants and soft stems and leaves, blooms and bears fruit from April to August, which can be used all year round in rural areas. Camels like to eat, sheep and goats like to eat, and cows eat a little. After the young stems and leaves of plants are chopped, they can be eaten by human beings. Before flowering, the content of crude protein, crude fat and nitrogen-free extract of Arnebia euchroma is quite high.
8. Spinach. Echinococcus japonicus, another name of Cirsium japonicum, is a perennial herb with high quality and one of the ten most common wild vegetables in northern China. Sheep and pigs like to eat it in the tender period, and they can graze it in the early stage, or take it back with roots, remove the soil, cut it raw and feed it to pigs or make silage, and cut the plants before and after flowering, and then sun them for milling and feeding them to pigs in winter and spring. In addition, this species is a nectar source plant in autumn. The tender seedlings of the seaweed are wild vegetables, which can be fried or made into soup.
9. Pepper buds. Zanthoxylum bungeanum bud is the tender bud leaf of Zanthoxylum bungeanum in the germination period, which is bright and bright green, fragrant and delicious. It is a treasure in sprout vegetables. After being fried, cold, fried and shabu-shabu, it tastes fragrant and pleasant, appetizing and refreshing, and has a unique flavor and rich nutrition. It was once listed as a palace tribute for the court nobles to enjoy in the old days.
10, bracken. Pteridium aquilinum is the tender leaf of fern fern, also known as the leading vegetable. It is a well-known kind of wild vegetables. It is rich in amino acids, vitamins, trace elements, including fern, fern glycoside, sterol and other unique nutrients. It is called the king of wild vegetables and is a rare delicacy. Pteridium aquilinum can be eaten fresh, but it is difficult to keep fresh, so its pickled or dried products are common in the market. The dishes it cooks are ruddy in color, soft in texture and strong in fragrance.