Hawthorn is not only delicious, but also rich in nutrition. Besides chlorophyll, protein, carbohydrate and crude fiber, it is also rich in vitamin C and trace elements such as calcium, zinc and iron, which have good effects on softening blood vessels, regulating endocrine, helping digestion, controlling weight and prolonging life.

Hawthorn has the special taste and smell of wild vegetables, and it has a fresh feeling after eating.

Shanmucha can be made into stir-fried dishes and salad dishes with seasoning, which is more suitable for making stuffed buns, jiaozi, wonton and other fillings. It has a variety of eating methods, green color, delicious taste and excellent taste, and is also a delicious food that local people like.

Extended data:

morphological character

Perennial herb, 60- 100 cm tall. Roots are stout, lignified, light brown to grayish brown. Several stems are born from the root neck, bifurcated or trifurcated, spreading, and the old stems are often reddish purple. Leaf blade nearly leathery, slightly thick, oblong, 4-8 cm long and 5- 15 mm wide.

Calyx bell-shaped or funnel-shaped, 2-3 mm long, calyx teeth ovate-triangular, slightly acute, veins green, reaching the tip of teeth, white margin, membranous, ciliate; Petals are pink, obovate-oblong, truncated or slightly concave at the top, longer than calyx 1 times; Stamens are longer than petals; Ovary obovoid, style long and linear, protruding. Capsule ovoid, slightly longer than persistent calyx, 4-lobed at the top.

The seeds are nearly kidney-shaped, long 1.2- 1.5 mm, grayish brown, squashed on both sides, with strip-shaped protrusions, and small short verrucous protrusions on the spine. The flowering period is June-September, and the fruiting period is August 8- 10/October.

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