The first kind of elm leaves. Not much is known about the edible elm leaves now. In the eyes of the older generation, the elm tree is a treasure.
The leaves can also be eaten. I heard the elders in the village mention it, but I haven’t had the chance to eat them. I don’t know if they taste good.
Yuqian is the most familiar to everyone. It is slightly sweet when eaten raw, and can also be eaten cold or steamed.
The bark of the elm tree is also edible, and the films used in opera are treated with water from elm bark shavings.
The second type of toon leaves: It is well known that toon leaves are edible, and they are also one of the spring limited delicacies.
Because of the strong seasonality, it can only be eaten in spring. When it is expensive, supermarkets can sell it for 70 to 81 pounds.
Just for this delicious taste, the toon tree in my hometown would be stripped bare.
Toon and eggs are the best partners. Wouldn’t it be delicious to have a plate of scrambled eggs with toon or fried toon fish?
The third type of Zanthoxylum bungeanum leaves Zanthoxylum bungeanum leaves are the leaves of the Zanthoxylum bungeanum tree. Eating its young leaves brings with it a little aroma of Zanthoxylum bungeanum.
The best time to pick is spring and summer. The leaves with buds are blanched and served cold.
If you can’t pick fresh Zanthoxylum bungeanum leaves, you can buy canned Zanthoxylum bungeanum leaves in supermarkets, so you can still try them freshly.
The fourth type of wolfberry leaves: Lycium barbarum is a common medicinal material. Both the fruits and leaves are edible and have very high medicinal value.
There are many dishes that can be made with wolfberry leaves, such as cold wolfberry leaves, lean meat soup with wolfberry leaves, duck blood soup with wolfberry leaves, and scrambled eggs with wolfberry leaves.
The fifth type of mulberry leaves: Mulberry trees are a common plant. The leaves raise silkworms and mulberries are very delicious fruits.
Mulberry leaf is also a traditional Chinese medicine, which has the effects of clearing the lungs and moisturizing, clearing the liver and improving eyesight.
If there are mulberry trees around you, you can collect mulberry leaves to make tea in autumn and winter.
The young mulberry leaves collected can be eaten cold or can be wrapped in batter and fried. They taste good.
The sixth type of willow buds. The buds of the willow tree in spring are also edible. They are said to taste pretty good.
I was lucky enough to meet an aunt who picked willow sprouts. The aunt said that the willow sprouts were delicious, and the cold stir-fried willow sprout buns were delicious.
I was excited, so I picked some. The ones I made were bitter and astringent.
It was not until later that I realized that the processing method was wrong. The willow buds must be blanched first and then soaked in cold water for a few days before eating.
The seventh kind of locust tree leaves: Du Fu has a poem "Leng Tao of Locust Locust Leaves", which is about a delicacy made with locust leaves.
Interested friends can go and have a look, and you can also try to make it yourself.
Nowadays, few people eat the leaves of Sophora japonica, but the flowers of Sophora japonica are still very popular.
When the Sophora japonica flowers bloom in May, they always gather some.
Eat them freshly picked, they are sweet.
If you want to make stuffing for steamed stuffed buns or use in stir-fry, pick the unopened or half-opened flower bones, which will have less sweetness and better texture.
The eighth kind of poplar leaves. I heard from my father that poplar leaves can be eaten. He said that he ate them once when he was a child.
At that time, there was not enough food to eat, so I would eat all kinds of wild vegetables and leaves.
It eats poplar trees that have this kind of inflorescence, like a caterpillar.
, the taste of this flower is not bad.
My father said that the leaves of poplar trees are not delicious. After blanching, they are soaked in water for several days and the water has to be changed in the middle. Even so, they still taste a bit astringent.
These eight kinds of leaves can only be eaten in spring, so they are not considered spring-specific delicacies.