Spring seasonal dishes include chickweed, spinach, leeks, capers, ferns and more.

1, chickweed

Chickweed, also known as cabbage, Shanghai green, is one of the spring seasonal vegetables in the south, chickweed is a young seedling of cabbage, the taste and texture of a more tender, fragrant flavor. Common practice and mushrooms, mushrooms, bamboo shoots together fried.

2, spinach

Spinach can be up to 1 meter high, no powder. Roots conical, reddish, less often white. Stem erect, hollow, fragile and juicy, unbranched or with a few branches. Leaves hastate to ovate, bright green, tender and juicy, slightly glossy, entire or with a few toothlike lobes. Male flowers in globose glomerules, then arranged in interrupted spike-like panicles on upper parts of branches and stems; perianth segments usually 4, filaments filiform, flattened, anthers without appendages.

3, leek

Leek spring food flavor, summer food odor. Chives belong to the lily family perennial root vegetables, adaptable, everywhere in China are cultivated. Many areas in the south can be produced year-round, the northern winter part of the ground although dead, the ground below into dormancy, spring topsoil thaw sprouting growth.

4, shepherd's purse

Shepherd's purse grows on mountain slopes, fields and roadsides. Capsicum belongs to cold-hardy vegetables, like cool and humid climate, seed germination temperature for 20-25 ℃, growth temperature for 12-20 ℃. Temperature below 10 ℃, higher than 22 ℃, slow growth, high humidity, poor quality. Shepherd's purse is not strict on the soil requirements, but the fertile loose soil can make it grow vigorously, leaf fat and tender, good quality. The soil ph requirement is neutral or slightly acidic.

5, fern

Fern, spring is the best time to pick fern, this time the fern turquoise such as washing, beautiful shape and color, the taste of fat and tender, fragrant and refreshing, rich in nutrients.