In the past few days, the outside temperature has risen rapidly, and the daytime temperature has even reached 18 degrees Celsius. This is not surprising, because the Beginning of Spring is coming, everything begins to grow, and everything is thriving. Every year At this time, some wild vegetables have become good ingredients for people to eat as a gift, especially around the beginning of spring. The leaves of wild vegetables are young and tender, the taste is bursting, and they are green and organic, making them a rare delicacy. The following wild vegetables are the best time to harvest them.

1. Broad cabbage

This kind of wild vegetable is most commonly found in wheat fields. Its leaves are almost close to the ground. The leaf shape is similar to shepherd's purse, but the leaves are soft and have no thorns on the leaf edges. They can be uprooted or Excavate it, wash it with clean water, and serve it with noodles until every leaf is dipped in flour, and then put it in a steamer to steam. It can also be made into steamed buns, which taste unique.

2. Shepherd's purse

This kind of wild vegetable is currently very recognized by everyone. Shepherd's purse belongs to the Brassicaceae family and belongs to the genus Shepherd's Purse. It has an upright stem, basal leaves clustered in clusters, close to the ground, and has a rosette shape. The leaves are pinnately split, with notched or serrated edges. They are most commonly found in fields, roadsides, and gardens. After they grow, their thin green stems are dotted with small white flowers. Their young leaves are mainly eaten, that is, before they bloom. It can be fried with scrambled eggs or used as dumpling filling. It is rich in nutrients and has medicinal effects. It is known as a "diet dish" among the people.

3. Noodle dish

Noodle dish is mainly a folk name because it looks like noodles. In fact, its scientific name is Maihouping. It belongs to the Caryophyllaceae family and its leaves look like willow leaves. Slender and drooping, with thick mesophylls, it is also called incense grass, wheat pitcher, oil pitcher, etc. in some places. It is rich in vitamins, minerals and other nutrients. One way to eat it is to mix it with noodles and steam it, and another way to eat it is to Cold noodle dishes need to be blanched before eating, otherwise they will have a bitter taste.

4. Ground fungus

At first glance, this wild vegetable looks like a gray film, so it is also called lichen. It is a combination of fungi and algae, with a dark green color. , commonly found on moist grasslands, often eaten as soups and fried eggs. It is fresh and fragrant, rich in nutrients, and delicious. It will definitely make you have endless aftertaste. Moreover, the fungus has a mild nature and taste, and has the effect of nourishing and replenishing qi.

Remember to wash it several times before eating, otherwise it will be different if you eat sand.

5. Dandelion

Dandelion is also called Huang Hua Di Ding, Mother-in-law Ding, etc. It is very easy to identify. The roots are conical, wrinkled, and the edges of the leaves sometimes have wavy teeth. The veins are often reddish-purple and are commonly found on hillside grasslands, roadsides, fields, and riverbanks. The leaves other than the heart leaves can be cut with a sickle for consumption. It can be eaten raw, stir-fried, or made into soup. It has medicinal effects.

6. Wild garlic

Wild garlic is also called thieves garlic, wild garlic, wild garlic, etc. It smells like onions, looks like a single-headed garlic, and has nearly spherical bulbs. The base is sheath-shaped and the stem is clasped. It is commonly found on hillsides and in grass. The young stems and leaves are picked for consumption from February to April, which is good for strengthening muscles and bones. It has good nutritional value especially for growing children and the elderly who are deficient in calcium.

To sum up, the arrival of the beginning of spring heralds the arrival of spring. Hurry up and seize this opportunity to look for traces of these seasonal wild vegetables. These are rare delicacies gifted by nature. They are not only fresh and delicious, but also good for you. There are great benefits to the body.