As the saying goes, "Eating wild vegetables in spring is an elixir". Friends who are tired of eating big fish and big meat vegetables in greenhouses, come, Xiaomei will teach you these 120 kinds of wild vegetables, which is well-known. After learning more, let's go for an outing with baskets.
1. asparagus
Reed buds are not asparagus, but new buds of reed in early spring. Some people want to know: hey, is this food still edible?
Su Shi, a great writer, once said: "Artemisia sphaerocephala has short reed buds all over the ground, which is the time when the puffer fish wants to go up." Wild vegetables that can rival puffer fish and enter Su Dongpo's eyes must taste the same.
Peel off all the skins of asparagus buds, as long as the fresh stems are inside, cut off the blanched water and fry with the meat pepper. It is nutritious and delicious.
2. Artemisia selengensis
Artemisia selengensis, a perennial herb in Compositae, has four tender stems and leaves, which can be used as vegetables or pickled pickles. Similar to wormwood, it can be used as a substitute for wormwood. Like Folium Artemisiae Argyi, it smells fragrant, and the whole herb is used as medicine, which has the effects of stopping bleeding, diminishing inflammation, relieving cough and resolving phlegm.
Artemisia selengensis only takes tender stems, and after blanching, it is fried with dried fragrant stems and shredded peppers, which is appetizing and nutritious.
3. shepherd's purse
Shepherd's purse shepherd's purse is tender and fragrant. Wash and chop it up to make jiaozi and steamed buns. Shepherd's purse Shepherd's purse is known as the king of high calcium in wild vegetables. Since ancient times, it has the reputation of protecting grass and has the effect of lowering blood fat and blood pressure.
▲ shepherd's purse meat stuffing
Folding ear root
The roots of broken ears are also called houttuynia cordata in some places. Seeing the white houttuynia cordata above, do friends who love to eat broken ears drool?
The most classic way to break one's ears is cold salad, and friends who love to eat can kill a big plate by themselves.
5. Ferns
March to May is the best time to dig. The earlier the bracken is picked, the better the taste. Let's take advantage of the good time in spring and go up the mountain to pick ferns.
When the bracken is picked back, take off the "little fist" on it and blanch it for cold salad, or add some pepper and garlic leaves to fry it without meat, which is better than meat (everyone is drooling).
6.bracken
This is the bud of a different kind of fern. I've seen it before when I was working in Guangdong, but I haven't tasted it myself. I wonder how it tastes. Friends who have tasted it will tell me.
7. Toona sinensis
Toona sinensis bud, the most classic way should be Toona sinensis bud scrambled eggs.
But before scrambled eggs or cold salad, be sure to blanch them first.
8. Alfalfa
The main edible part is the bud head of alfalfa, which is fresh and nutritious. It is said that its protein content is five times that of Chinese cabbage.
9. Nostoc commune
Also known as local dishes, Lei Gong shit.
Soup or cold salad is particularly delicious, but it is a bit difficult to clean.
10. Oenanthe javanica
A wild vegetable growing by the water is very similar to celery.
Take out the leaves, just stick them together, cut them into pieces and fry them with bacon. It tastes very fragrant and sweet.
dandelion
Also called daughter-in-law It tastes a little bitter and needs to be blanched. Spring is a time of freshness and tenderness.
plantain
It has certain medicinal value. When you eat wild vegetables, you must dig them when they are fresh in early spring, and they will grow old with a foil.
13. Bamboo shoots
Mushrooms grow very fast, so you must dig them out before they grow too high, or you will get old.
14. Bambusa bambusa
This kind of bamboo shoot is the bud of Phyllostachys pubescens. We call it Bambusa here. I don't know what it is called.
15. Small bamboo shoots
This is another kind of small bamboo shoot bud, I don't know what it is called.
16. Wild onion
Also known as Hu, it often appears with broken ears.
17. Wild garlic
It looks like a wild onion, but the leaves are still a little different.
18. Thorn buds
It is similar to Toona sinensis, but the buds grow on a thorny branch.
19. Lycium barbarum leaves, 20. Lycium barbarum juice
If you are lucky, you can find wild Lycium barbarum in the wild. Not only can the fruit be eaten, but the young leaves can also be used to make soup. Lycium barbarum lean broth is a very famous Cantonese dish.
2 1. Artemisia argyi, 22. Artemisia tenuifolia
This wormwood is often used for moxibustion; Artemisia tenuifolia on the right is often used as a wild vegetable.
23. chicory, 24. Chicory
Purple sweet potato belongs to Cirsium, Campanulaceae and Ixeris of Compositae. Although similar, they are completely different.
25. Hu Cai
Crotalaria of Compositae.
26. wild amaranth, 27. Amaranth spinosa
The difference is that the branches of Amaranthus spinosa have spikes. In the era of material shortage, both of them were edible wild vegetables, and later they were mainly used to feed pigs, but now pigs don't eat them.
28. Wild peas
Pinch its tender tip, the more tender the better.
29. rodents
Also known as Qingming cuisine, it is the main ingredient of Qingming Baba.
30. Ququ cuisine
It looks like bitter vegetables, but it is thicker than the leaves of bitter vegetables.
3 1. Wild leek
Since there are wild onions and garlic, there must be wild leeks.
32. tea, 33 mulberry leaf
Fresh tea can be eaten and cooked, which is a unique practice of some ethnic minorities in Yunnan; Mulberry leaves can be fed not only to silkworms, but also to people.
34. Stichopus japonicus
Also known as thorn vegetable.
35. Artemisia scoparia
The common compositae plants in Shandong are very similar to Artemisia capillaris.
36. cogongrass rhizome
Children's childhood snacks are often used by adults to boil water.
37.thorn bar
Bamboo shoots of Rosaceae plants can be eaten after peeling, crisp and sweet.
38. Wild Lily
Lily is used for both medicine and food, so we must distinguish the varieties.
39. Camellia, 40. camellia
Luoshenhua, also called hearts K, is a good blood tonic for women. Can be used as scented tea, floral wine and floral sauce.
Camellia is very precious and is a national protected plant, but it is currently cultivated artificially in Guangdong and Guangxi.
4 1. Title
The new inflorescence of Broussonetia papyrifera was wrapped in flour and steamed.
42. broom, 43. salsola collina
On the left is a broom, which can be eaten when you are young and used as a broom when you are old; On the right is Salsola salsola, with slender leaves like pig hair.
44.goose intestines
I ate it when I was a child, but I stopped eating it when I grew up, because it tasted bad.
45. Celastrus orbiculatus, 46 years old. Polygonum cuspidatum
Young shoots of Cyclobalanopsis glauca in early spring, after blanching, stir-fried peppers for a super meal; Polygonum cuspidatum is an invasive plant in some places, and its tender buds taste a little sour.
47. Bloody vegetables, 48. Grey vegetables
Blood-stained vegetables are also called purple cabbage. Grifola frondosa can eliminate dampness, relieve itching and treat vitiligo.
49. Malantou, 50. Malantou with green stem
Malantou is mainly eaten with red stems and green stems. It is said that red stalks are better than green stalks.
5 1. Leymus chinensis
Also called noodles.
52. Lady Enforcers
A plant of cactus, its flowers can be made into dry goods, and the soup is very sweet.
53. Fei Cai, 54 years old. Chlorophytum peony
Also known as panax notoginseng, it is a succulent plant of Sedum genus, which is said to be good for cardiovascular and cerebrovascular diseases. Paeonia suffruticosa is both ornamental and edible.
55. Cat fern, 56 years old. Pit.
The cat fern on the left, also called Osmunda japonica, is a kind of pteridophyte.
On the right, the denuded and tender stems and leaves are edible and rich in vitamins and carotene.
57. Dendrobium
Dendrobium is listed as the first of nine immortals in China, and grows on cliffs. At present, it has been artificially propagated, and even Dendrobium can be raised at home.
58. February orchids, 59. Yellow quail vegetables
In February, orchids produce beautiful purple flowers, and yellow quail dishes produce small yellow flowers.
60. Acanthopanax senticosus
This is a unique wild vegetable in Yunnan-Guizhou area, with small thorns on its branches.
6 1. asparagus
Asparagus has high nutritional value, but few are wild, and they are all cultivated artificially.
62. honeysuckle, 63. jasmine
Spring and summer are good seasons for picking honeysuckle, and jasmine is also a good material for making scented tea.
64. Day lily, 65. day lily
The flowers and buds of day lily are yellow, so it is best to pick them before the buds open. But day lily is inedible, and its flowers and buds are basically orange.
66. Pueraria lobata, 67. Fern root
Pueraria lobata and fern root can be used to extract starch and make Ge Fen or fern root powder, which are also very delicious foods.
68. March bubble
This kind of bubble is also called black bubble, which is sour and sweet.
69. raspberry
Another kind of bubble, bigger.
70. chrysanthemum brain, 7 1. Artemisia annua
Chrysanthemum brain refers to the tender shoot of wild chrysanthemum, and Artemisia scoparia bud refers to the tender shoot of Artemisia scoparia.
72. tea bubble
Pathological tissue of tea tree or camellia oleifera caused by bacterial infection. When the epidermis grows, it tastes sweet.
73. Patchouli
Also known as fennel, it is mainly distributed in southern China.
Artemisia selengensis, 75. Artemisia apiacea
Artemisia selengensis mainly eats stems, while Artemisia annua leaves are finely divided.
76. platycodon grandiflorum
Also known as four-leaf clover, it is tender and sharp when it is young, and its roots are Chinese herbal medicines.
77. Rabbit milk dish
The scientific name is Brahman ginseng, which is mainly distributed in Xinjiang and can be steamed, boiled, fried or made into soup.
78. Solanum nigrum, 79. azalea
On the left is the black fruit of Solanum nigrum, which is edible and a common snack when I was a child. It can be cooked when the leaves are tender.
On the right, azaleas are also called azaleas. Flowers are edible, but don't touch yellow varieties easily.
80. Cactus, 8 1. aloe oil
Some cacti are edible.
Aloe can not only be used as a mask, but also be used for cooking.
82.Polygonatum odoratum
Its tuber is Chinese herbal medicine, and of course it can also be made into soup with meat and bones.
83. Spicy vegetables
Common wild vegetables in Hubei, also called Yexuehong in some places, can be made into pickles, which are very delicious.
84. spinach, 85 aubergine
This wild vegetable, mountain spinach, also made such a contribution during the war?
Alpine eggplant, also called "three-thirds", bears small blue-purple fruits, which are bluer than blueberries, but not as round and oval as blueberries.
86. Langer is 87 years old. Oxalis.
This kind of fruit, also known as lantern fruit or girl fruit, is red and yellow.
Oxalis is also called clover and clover, and its crystal radish root is sour and sweet and can be eaten.
88. Chicory sells vegetables. The snake walked backwards.
Chicory on the left is bitter and pitted. It is used by all herbs and has the same origin as medicine and food.
On the right, the snake walks backwards, also called snake. But young leaves and fruits can be eaten, sour and sweet.
90. Gleditsia sinensis, 9 1. Pepper bud
As the name implies, it is the tender tip and bud of these two plants.
92. bibimbap, 93 hawthorn
Lettuce, a fern; Hawthorn, also known as grasshopper, has the unique taste and smell of wild vegetables, and it has a fresh feeling after eating.
Hericium erinaceus, 95. hibiscus
On the upper left, another edible fern; On the right, you can fry it with eggs.
96. orchids, 97 Wild yam