In rural areas, what wild vegetables can be eaten in summer?

What are the specific methods?

Spring blossoms and autumn fruits are the laws of nature for many plants.

Rural people all know that in summer, many wild vegetables, such as shepherd's purse, bitter dish, ququya, fenugreek, noodle vegetables, wheatgrass, etc., have already bloomed and set seeds and cannot be eaten. At this time, in the fields of northern rural areas

There are several varieties of wild vegetables to choose from: 1. Broom seedlings Broom seedlings are also called kochia. It doesn’t matter whether they are old or young. They are eaten by pinching the young leaves. Naturally, they can be eaten in spring and summer. Especially when there is a lot of rain, the young shoots will grow

Get it quickly, take a handful from the fields and bring it home, blanch it in water and mix it with minced garlic, etc. It is a good summer dish.

It has heat-clearing, detoxifying and diuretic effects.

When the broom seedlings grow, they are good materials for making brooms.

2. Wild garlic In the summer, it is a good time to dig up small wild garlic. Wash it and stir-fry meat with wild garlic directly. Or when the soup is about to be cooked, sprinkle a little wild garlic segment at the end to enhance the flavor. It is very good.

There used to be many rural areas, but these years it's hard to find them.

I went hiking last year and suddenly saw a few trees, which made me very excited.

Wild garlic has the effects of relieving yang and dissipating stagnation, reducing swelling and relieving pain, and most importantly it is an appetizer. It is a wild vegetable that rural people prefer.

3. Wild amaranth Wild amaranth is also eaten by pinching the young leaves, so it can be eaten in spring and summer.

Wild amaranth is rich in iron and calcium (more than spinach), but does not contain oxalic acid, which is easier for the body to absorb and has no astringent taste. It is a delicious wild vegetable.

When I was a child in the countryside, my mother would pluck the young leaves of wild amaranth and blanch them in cold water, then mix them with minced garlic and other ingredients.

Sometimes the young leaves of wild amaranth are also used to make pimple soup.

4. Purslane Purslane is an authentic summer wild vegetable, most commonly found in small farm vegetable gardens.

Purslane has the effects of clearing away heat and promoting dampness, detoxifying and reducing swelling. It is often eaten in rural areas by blanching it in water and serving it cold.

5. Sweet potato leaves Sweet potato leaves are not vegetables, but they are rich in nutrients and have become a well-known health food ingredient. I would also classify them as wild vegetables.

In summer, just pinch the tender tips of the sweet potato leaves and fry them at home, or pinch the tender sweet potato leaves, steam them with some flour, and eat them with garlic sauce. Both are great.

6. Wild fungi In summer, there is a lot of rain, which is also a good season for picking up wild fungi.

When Axi was a child, every morning after a rain in the summer, she and her friends would go to the woods to pick mushrooms, go home and dry them, and save them for the Chinese New Year to stew mushrooms with chickens.

Nature's gifts are always so generous, but now in rural areas, due to the use of herbicides and pesticides, we no longer dare to dig and eat wild vegetables as we please.