Ermi is from the hilly area of Shandong. The common wild vegetables in my hometown mainly include: old woman (dandelion), bitter vegetable, shepherd's purse, wild mint, wild chrysanthemum bud, noodle dish, horseweed, white wormwood and tremella.

1. The mother-in-law (dandelion)

Dandelion, whether wild or cultivated artificially, is a nutritious special vegetables. The edible part of fresh dandelion is about 84%, and every 1g, the edible part contains 4.8g of protein, 1.9g of fat, 5.g of sugar, 2.1g of crude fiber, 216.mg of calcium, 93.mg of phosphorus, 1.2mg of iron, 7.35mg of carotene, 1.3mg of vitamin B, 2.39mg of vitamin C and 47.mg of vitamin C. Dandelion is not only nutritious, but also has high medicinal value. Therefore, it is not an ordinary special vegetables, but a precious diet vegetable

2. Bitter vegetables < P > prevent anemia, relieve summer heat and protect health. Clearing away heat and toxic materials, killing bacteria and diminishing inflammation, preventing and treating cancer.

3. Capsella bursa-pastoris

Capsella bursa-pastoris has high medicinal value. Capsella bursa-pastoris is sweet and has the effects of harmonizing spleen, promoting diuresis, stopping bleeding and improving eyesight. It can be used for treating dysentery, edema, gonorrhea, chyluria, hematemesis, hematochezia, metrorrhagia, menorrhagia, conjunctival congestion, and pain. Thiophenone contained in it has anticancer effect

4. Mint < P > The young and tender stem tip can be used as food, and the whole grass can be used as medicine to treat common cold, fever, sore throat, headache, red eye pain, itchy skin with rubella, measles, etc. Besides, it is also effective for carbuncle, gangrene, scabies, ringworm and lacquer sore < P >. Put it in dry flour to soak the flour evenly, add the stirred egg liquid, stir well again, add oil to the wok, heat it, add the chrysanthemum buds soaked with the egg liquid, juice it golden, take it out of the pan, and it is ready to eat, crisp and delicious.

1. Ground food (shepherd's purse)

Actually, when I was a child, I didn't touch this food at all. Later, my father took me to grandma's garden to pick this dish for filling spring rolls. Then I tried to eat spring rolls. I didn't know if I ate them. I fell in love with the series as soon as I ate them. Later, I will ask my grandmother to make dumplings with this stuffing. Then high school starts early, and sometimes if you want to eat, you will go to a place that specializes in buying jiaozi to eat dumplings stuffed with shepherd's purse. It is a unique flavor, but it is very attractive.

2. Little Wild Garlic

This is what I learned when I was ten years old and my family went back to my hometown to go to the grave together in Tomb-Sweeping Day. At that time, my aunt also came back from Jiangsu, and then she was a Tujia. When I saw these little wild garlic, I said I could soak in wine and serve it as a kind of snacks. Then I pulled it together and experienced the fun of pulling grass. Later, I ate it, and it was really better than that in kind of garlic.

3. Plantago

Forgive me for treating it as a roadside weed for so many years. No one has ever eaten it in front of me, so I have no idea that it is edible. Until one time, an old woman was pulling it out. I went over curiously and asked my grandmother why she pulled it out. She said it was edible. Haven't you eaten it? Wow, I thought I was knowledgeable then.

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when I was a child, I lived in the countryside, and I often dug wild vegetables in the hills. It was not until I graduated from college and went to work that I gradually lost touch with the countryside. Seeing this topic, I vaguely remembered the wild vegetables I ate as a child.

at that time, we loved to eat wild vegetables, not their fragrance, but to fill our stomachs. We have many sisters, our family is difficult, and we are nervous about food, so we go to dig wild vegetables on the hillside of Yewa. According to our local name, I will list the wild vegetables I ate as a child. I know the scientific names, some of which I don't know, and I don't know if my words are correct. Anyway, the pronunciation is correct.

According to the eating method, it is divided into:

One is snacks. We dig and eat this kind now, mainly because we should be greedy, like the snacks that children buy now, they are delicious. Some of our local foods that we also ate as children mainly include: Kupang, Spicy, Gelao (Dandelion), Donkey Tits, Cats, Elm Money, Ladle (Wild Strawberry), Chicken Legs, Wild Luffa and Wild Garlic. This kind is mainly eaten by children, but generally not by adults.

the second is the mass class. There are a lot of this kind, so we take it home after shoveling, clean it, boil it in boiling water, and then mix some sesame oil and salt for the next meal. We eat: alfalfa, vetch, chicory, butterfly, dry land, soft ground and hemp chicory.

I haven't eaten these wild vegetables for a long time. In some vegetable markets, some old women dug them up and bought them, such as chicory, soft ground, dried corn and wild strawberries. When I see them, I will buy some for home. The children say they are delicious, and some of them have never eaten them again.

Many wild vegetables are effective for diseases, such as chicory, which is effective for high blood pressure. Patients with high blood pressure will go to the mountains to dig and take it home in a whole bag to eat slowly.

Wild vegetables are childhood memories and a deep homesickness.

I was born in Guizhou Province, southwest of China, and grew up in the mountains. When I was growing up in the 199s, I used to eat wild vegetables, not because I loved them, but because there was nothing to eat at home at that time, I often cooked wild vegetables to make a living. The wild vegetables I often ate included wild bracken, cocklebur root, water celery, bamboo shoots and so on. Here I would like to introduce some common wild vegetables to you.

Cynanchum auriculatum, also called Houttuynia cordata, is one of the common wild vegetables in our mountains. Especially in winter and spring, the underground grass roots are tender and crisp. We will dig and eat, cold, stir-fry, and make peppers dipped in water, which is also one of the condiments in our county rice noodle shop.

Oenanthe javanica, which mainly grows in paddy fields and streams, is tender in winter and spring. Its stems and leaves are edible, and it has a special flavor. The stems are good for frying shredded pork, and the leaves can be used for cold salad. Most of the time, we just stir-fry the dried peppers, which is very fragrant.

wild onion, we also complain about garlic here, which is evergreen all the year round, and the roots below are relatively thick in summer. It is more fragrant and bitter than the Chinese onion, and it is usually used for cooking or dipping in water, which is very appetizing.

Pteridium aquilinum, the tender bud of ferns, grows in spring and summer, and is one of the more popular wild vegetables in our mountains. Fried bacon with bracken has become the most popular way to eat. Pteridium can also be dried, pickled and so on.

In rural areas, the most important thing is wild vegetables. If you want to say how many kinds there are, you can't count them. It can be said that they are everywhere. It's no exaggeration to use the word "a dime a dozen" to describe them. As long as you know, you can make them into delicious food and serve them on your own table. For example, the root of the ear

The root of the ear is a kind of smelly herb, so some people call it Houttuynia cordata. Some people "shut it out" because of its bad smell, which is definitely a kind of loss. < P > Cold-mixed ear root is the most sought-after next meal on the table of Sichuan people. This season is the craziest growth period of ear root and the best season for the birth of food.

the root of broken ear is not only a delicious food, but also has a good reputation in medicine. It has the functions of clearing away heat and toxic materials, resolving phlegm, expelling pus and eliminating carbuncle, diuresis, detumescence and stranguria. It can also be used to treat princess fever, asthma and cough, lung abscess and pus vomiting, throat moth, dysentery, malaria, edema, carbuncle, eczema, proctoptosis and other diseases.

There is also Qingming Grass

Don't underestimate such an inconspicuous grass. Look at its green appearance, it is a kind that people like. What people like best is to mix it with glutinous rice balls to make Baba, and the soft rice balls can smell the faint fragrance in their hands, which is the breath of spring.

I am a grass-roots person in Jianghan Plain, Hubei Province. I miss the local customs and know a little about local wild vegetables. Here are some unique delicacies that you often see.

1. Oenanthe javanica

Oenanthe javanica belongs to the genus Oenanthe in Umbelliferae. Perennial aquatic perennial herb, Oenanthe javanica alias Shuiying, Niucao and Chukui, belongs to one of the Eight Immortals of Water. The content of flavonoids, selenium and dietary fiber in Oenanthe javanica is high, but the content of sucrose is low, which belongs to a high-quality health-care vegetable. Recommended recipe: stir-fried lily with cress.

2. Wild rape

Wild rape is a cultivated plant, sometimes it escapes as a wild weed, which can occur in a large number in the field when summer harvest is used, endangering crops such as wheat and rape. They usually grow in fields, rivers, roadsides, lakes, hillsides, jungles and other humid places. Recommended recipe: stir-fried rape.

3. Swertia japonica

It is produced in all parts of China. Born in vegetable garden, farmland and roadside, it is a common weed in the field. Widely distributed in temperate and tropical regions of the world. Recommended recipe: horsetooth noodle.

4. Dandelion

Dandelion is known as one of the Eight donkey kong with the functions of "clearing away heat and toxic materials and resisting infection" in the field of traditional Chinese medicine. Its medical value and nutritional value are highly affirmed and evaluated. Recommended recipe: cold dandelion.

5, broken ear root

The leaves are like buckwheat but bigger than buckwheat, and the stems are purplish red. It grows in wet places, because its leaves have fishy smell, and it is also called Houttuynia cordata. Has the effects of clearing away heat, detoxicating and promoting diuresis. The tender-diameter roots are edible, and they are often used as vegetables or condiments in many areas of southwest China. Recommended recipe: fried bacon with broken ears.

6. Shepherd's wort

Shepherd's wort, a scientific name, is a kind of wild vegetable that many people like. Its tender leaves and fresh roots have a unique fragrance. Delicious, used for frying, mixing or stuffing in cooking. Recommended recipe: jiaozi.

7. Alfalfa

Alfalfa, commonly known as honeysuckle, is a perennial flowering plant with high nutritional value, which has the effects of clearing the spleen and stomach, benefiting the small intestine and lowering bladder stones. Recommended recipe: steamed alfalfa buns.

8. Garlic

Garlic is a Liliaceae plant, which is distributed all over China. It has the effects of warming the middle warmer, dispelling cold, eliminating grain and killing insects. Commonly used for spleen and stomach deficiency cold, vomiting and diarrhea, abdominal pain, poisonous insect bite, food retention. Recommended recipe: garlic cake.

9. Nostoc commune

The real name of Nostoc commune is Nostoc commune. Nostoc commune is a kind of nitrogen-fixing cyanobacteria, and what we usually see is its protophyte, which is wrapped by glue outside and twisted by algae filaments inside. Recommended recipe: stir-fried Nostoc commune with vegetables.

1. Artemisia ordosica

is a biennial herb of Artemisia ordosica, a compositae plant, with a height of 5-15cm, a single main root, a narrow spindle shape, a slightly lignified lower part of the stem, obvious longitudinal edges, many branches, and white-like puberulent stems and branches. Recommended recipe: Steamed Artemisia.

11. Wild Zizania latifolia

Zizania latifolia, also known as Gaogua, is a perennial aquatic herb. Zizania latifolia is known as one of the "Three Good" in Xintai White Zhuangzi, Shandong Province, which has been passed down since ancient times. Most of them grow in the area of rivers and lakes and are suitable for fresh water. Recommended recipe: fried pork slices with water bamboo.

Wild vegetables are found in many areas of our country, only because we haven't discovered and utilized them. There are many wild vegetables like this, so I won't list them one by one. That's all for now, I hope you like it!

I'm from the north, and I've seen many kinds of wild vegetables.

1. Bitter vegetables

The most common way to eat them is cold salad. Pick up the dug bitter vegetables, wash them, blanch them, put them in a cold water basin, and wash them several times when eating them (diabetics don't have to wash them) to remove the bitterness.

2. Small garlic

We call it small garlic here, which is also called wild garlic. Small garlic can be fried and pickled. The most common one here is pickled. Small garlic is washed, chopped and salted, and mixed with hot oil. It is very delicious when eating noodles.

3. Grifola frondosa

Grifola frondosa, also known as Chenopodium album, also known as wild Grifola frondosa, Polygonum multiflorum and so on, belongs to panicum miliaceum of Chenopodiaceae. Mainly born in the field, on the edge of the ground, beside the road, in front of the house and behind the house. Grifola frondosa seedlings and tender stems and leaves are edible, delicious, tender and nutritious. Eating gray vegetables can prevent anemia, promote children's growth and development, and also have certain health care functions for middle-aged and elderly people with calcium deficiency.

4. Herba Portulacae

I haven't eaten it before, but I heard from the old man that it can be used to treat diseases. It has the effects of clearing away heat and promoting diuresis, detoxifying and reducing swelling, diminishing inflammation, quenching thirst, inducing diuresis, preventing dysentery and enteritis.

5 broom seedlings

broom seedlings can be eaten when they are tender, and they can be eaten with cold water.

6. Motherly-in-law

7. Artemisia annua seedlings

We call it Artemisia annua buds, which can be steamed and eaten. It is also a medicinal material, and its specific function is not clear.

8. Sophora japonica

There are many ways to eat Sophora japonica, which can be steamed with mixed noodles, wrapped in jiaozi, pancakes and so on. It is very popular.

9. Yuqian

1. Xiangchun

Xiangchun scrambled eggs are very delicious.

my answer this time is valuable for collection. As a post-7 s generation, when I was a child, my family was difficult and I ate a lot of wild vegetables. Wild vegetables are found all over the country, among which the wild vegetables in Xuzhou are the most distinctive.

1. Plantago asiatica, also known as Brassica napus,

Plantago asiatica Xuzhou is called pig's ear, which has the functions of

clearing away heat and diuresis, cooling blood and detoxifying. It has effects on bladder heat, dysuria, hematuria and sore throat. Plantaginis seeds can be taken from tender seedlings in spring and summer, and they can be mixed with cold dishes and fried with heat.

2. Taraxacum mongolicum

Taraxacum mongolicum is called "old woman" in Xuzhou.

It has the functions of clearing away heat and toxic materials, eliminating carbuncle and resolving hard mass, and inducing diuresis. Dandelion can pick up tender seedlings, stir-fry, cold salad and steamed vegetables.

3. Wild garlic

Wild garlic is usually found on Jiuli Mountain, but not on the flat land. Scrambled eggs with wild garlic are delicious. Eating wild garlic often is good for lowering blood sugar.

4. Grey vegetables

Grey vegetables are called grey vegetables in Xuzhou.

Cabbage has effects on anti-cancer, clearing away heat and reducing weight, and has obvious inhibitory effects on influenza and Japanese encephalitis. We usually use garlic, sesame oil, pepper and salt to eat cold after scalding with boiling water.

6. Equisetum chinense

Equisetum chinense, called Equisetum chinense in Xuzhou, has the functions of clearing away heat and toxic materials, cooling blood to stop bleeding, reducing blood sugar concentration and keeping blood sugar constant. Horse teeth can be stirred or fried.

7. Amaranth

Amaranth grows a lot in Xuzhou, both cultivated and wild. Amaranth, also known as longevity vegetable, has the functions of clearing away heat and toxic materials, astringing and stopping bleeding, sterilizing and removing dysentery, and has therapeutic effects on bacterial dysentery, typhoid fever, constipation, flat conductor inflammation, urinary tract infection and enteritis. We usually use amaranth to make soup, cold and stir-fry.

8. Sophora japonica flower

Sophora japonica flower, called Sophora japonica flower in Xuzhou, can treat large intestine bleeding and women's bloody collapse. We usually use it to fry meatballs or steam them with flour.

9. Day lily

Day lily, also called day lily, has the function of milking. We usually stir-fry it cold.

1. Yuqian

Yuqian is a tender fruit that grows on elm trees. Xuzhou people like to eat it steamed or raw as fruit.

Coordinate the rural areas of Jilin Province. When I was a child, I went to dig wild vegetables on Sundays, eat or feed ducks and geese. Wild vegetables accompanied my childhood to make me hungry, and also brought joy to my spare time in study.

1. Dandelion (like a woman): Dip some egg sauce and potato sauce to clear away heat and detoxify. It's delicious.

2, Allium macrostemon (small root garlic, small head garlic, brain melon): it is a perfect match with the old woman.

3. shepherd's purse: it has a slightly spicy feeling. I don't like it, but my parents still like it.

4, Xiaoyeqin: It's the best to wrap jiaozi after frying in water.

5, buttercup (duck's paw) was a child.