1, Toona sinensis bud

Toona sinensis bud is the best among wild vegetables and the only edible leaf in our hometown. Toona sinensis buds are rich in protein, calcium, phosphorus, carotene and vitamins, and the roots, bark and seeds of Toona sinensis trees have medicinal value.

Because Toona sinensis has a unique aromatic smell, it is deeply loved by everyone. Toona sinensis bud can be made into cold Toona sinensis bud, Tofu with Toona sinensis, Toona sinensis scrambled eggs and Toona sinensis porridge. Toona sinensis buds should be fresh and tender, and must be blanched before cooking, because Toona sinensis buds contain nitrite and nitrate, which is not good for human body.

2. Dandelion

Now the value of dandelion is getting higher and higher, and there are small-scale artificial cultivation, but Xiaobian still thinks that wild dandelion is the best. Dandelion is rich in vitamins and minerals, which can strengthen the liver, reduce cholesterol, reduce fire, assist in the treatment of mammary gland hyperplasia, diuresis and improve urinary inflammation.

Dandelion can be made into tea or delicious dishes. The easiest way to eat dandelion is to dip it in soy sauce, and cold salad is also good and delicious. It should be noted that dandelion tea is a cold drink. Usually, people with spleen and stomach deficiency or cold constitution, as well as people who are afraid of cold due to yang deficiency can't drink dandelion tea. If they want to drink it, add Lycium barbarum to neutralize the coolness of dandelion.

3. Grey vegetables

Grey cabbage is a kind of wild vegetable with very high calcium content. People didn't eat it before, so they relied on it to satisfy their hunger. Grey vegetables like to live in a warm and humid environment. Grey cabbage is also a precious medicinal material in China.

It is very good for treating skin itching and has a good effect of eliminating dampness and toxin. The eating method of grey vegetables is also very simple. It is ok to mix cold dishes and stir-fry after water, and it is also good to eat them.

4. Malantou

Malantou is not as tall and stout as other wild vegetables. Malantou is particularly short, but its vitality is very tenacious. It is rich in various nutrients and mineral elements.

Carotene, calcium, iron, phosphorus and potassium, among which amino acids are as many as 17. Malantou also has a variety of ways to eat, such as cold Malantou, Malantou mixed with dried incense, Malantou scrambled eggs, Malantou steamed tofu and so on.

5, five pinch of code

Wucuodian is our local name, also known as Maydian and Wuyedian. According to my data, it is the young leaf bud of Acanthopanax scabra and Acanthopanax Shu of Araliaceae. The picking time of Wucuodian is a little late, and it will only be available from late April to early May. The way to eat it is to cook it first to remove the bitterness, and then it can be eaten in cold salad or fried pork slices. It has a unique taste and is one of the wild vegetables that people here like to eat.

6. Artemisia argyi

Artemisia argyi is a traditional wild vegetable in Tianshui, Weihe River basin, but I haven't seen it anywhere else. Its leaves are divided two or three times and the leaves are very narrow and thin. Generally, we can only dig Artemisia argyi in late April. It is mainly used as cold salad and tastes sweet.