Thanks for the invitation. What wild vegetables did you eat when you were a child?

Born in the countryside, the countryside is a paradise for wild vegetables. All kinds of wild vegetables can be found in the countryside, and they once became a unique feature of the countryside. These wild vegetables were often eaten when we were children.

1. Purslane is a wild vegetable with extremely strong survival ability. It is resistant to both drought and waterlogging. It grows in colorful gardens, farmland, and roadsides. It is the most common field weed. When I was a child, I would often pick it with my friends.

Then take it home and cook it in boiling water. It tastes like spinach.

2. Gray vegetables are what we often call gray vegetables. The young leaves and stems of gray vegetables must be collected, otherwise they will not be eaten when they grow old. There are many ways to eat gray vegetables. You can mix them with corn flour.

The steamed buns made in it are good for health, delicious, tender and nutritious. Gray vegetables can prevent anemia and promote the growth and development of children. It must have health care functions for middle-aged and elderly people who are deficient in calcium.

3. Malantou There are two kinds of Malantou: red stem and green stem. Both are edible. The red stem Malantou is better for medicinal purposes. It often grows on hillsides, beside fields, roadsides, and all over the country. It is a relatively common species.

As a wild vegetable, malantou has many nutrients.

4. Wild garlic. Wild garlic grows on hillsides, in grass and wasteland. The root is a white ball. The whole plant is edible. It tastes a bit like leeks. When I was a child, I often fried it with eggs. In terms of health care, traditional Chinese medicine believes that wild garlic has

It has a warming and tonic effect, can strengthen the spleen and appetizer, aid digestion, relieve greasiness, and promote appetite. No wonder I ate more of it when I was a child. This kind of wild garlic is now rare.

There were no herbicides at that time, and wild vegetables could grow freely wherever there was soil and water.

Unlike now, wild vegetables are becoming more and more precious.

Cress: Generally, in places with ditches beside ponds and vegetable fields, large areas of cress will grow in spring. Cress is divided into red stalks and white stalks. Generally, the cress growing on dry soil is red stalk, which has a stronger fragrance.

When I was a child, I heard from adults that there were leeches in the cress beside the paddy field, so I was very careful when picking it for fear of being entangled by leeches. When I picked it home, I had to cut open the thick stems and carefully check whether there were any leeches hidden inside.

At that time, the dishes were very simple and meat was rarely eaten. Basically, water cress was stir-fried with a few bean drumsticks, a small piece of lard and chili pepper. My brother didn’t like the smell of water cress, so I ate the most and the most every time.

fragrant.

If my brother likes something to eat, my sister and I have to let it go. At that time, I was very grateful that my brother didn't like to eat cress.

Small bamboo shoots: Small bamboo shoots gradually appear in the spring breeze, especially after a spring rain. They pop out of the ground for you to pick. You can harvest a basket every time, and only one third is left after peeling.

, pickle it if you can’t finish it.

Small bamboo shoots cannot be fried directly. They need to be blanched before frying, otherwise they will have a bitter taste. Small bamboo shoots are very refreshing whether they are stir-fried or stir-fried with meat. Stir-fried bacon is especially good. It is full of bacon aroma and gravy. It is the favorite of strong rural men.

Appetizers.

Small bamboo shoots are hairy and should not be eaten in large quantities.

Bracken: Bracken is a wild vegetable in early spring. When the small bamboo shoots come out, it is old.

When I was a child, I particularly liked the tender and thick texture of bracken. Bracken can also be divided into red stems and green stems. The taste of bracken varies from place to place, and some have a bitter taste.

The bracken in the mountains behind the old house where we live is both strong and delicious. It has a sweet taste when you taste it carefully. At that time, I didn’t know how to pickle bracken. Every time I went up the mountain, I picked a big handful and could eat it. I was not greedy.

many.

Bracken also needs to be blanched before frying. In addition to stir-frying, bracken is great for stir-frying meat and bacon.

It is now reported online that bracken contains a carcinogenic component called "protofernin". I don't know whether it is scientific or not. In the past two years, fewer and fewer people are eating it.

Purslane: Purslane has become one of the most popular wild vegetables among modern people because of its rich nutrition, powerful effects and no side effects.

Purslane has a strong vitality, and the seeds will grow as soon as they fall to the ground. Summer is the season when purslane grows most vigorously, and it is also the best time to pick.

At that time, my family knew very little about cold vegetables and almost never ate cold vegetables. Therefore, every time the purslane I picked home was sun-dried into pickles, stored in ceramic jars, and steamed with pork belly during the Chinese New Year.

It's so fragrant, it makes me drool when I smell it.

Ground vegetables: The ground vegetables only come out when it rains heavily. Every time I go to pick the ground, I get covered in mud, and I often get scolded by the adults.

The ground is particularly difficult to clean due to the amount of mud on it. In addition, I am afraid of being scolded by the adults, so I seldom pick it.

At that time, the ground vegetables at home were usually used to make soup. If possible, I would break 2 eggs into it and add a little pepper to warm the stomach in the cold spring.

Peach oil: I don’t know if peach oil is considered a wild vegetable, which is what people call peach blossom tears now. The peach oil picked from peach trees will expand once soaked in water. Sometimes you can eat a peach oil from a peach tree.

For meals, peach oil itself has no taste, but with a spoonful of lard and a few chopped green onions, it tastes different.

In short, when I was a child, there were a lot of wild vegetables, but I didn’t eat much. Because of the lack of knowledge about wild vegetables, I often ignored some high-value wild vegetables around me and regarded them as weeds, missing out on their nutrition.