“Three or two branches of peach blossoms outside the bamboo are ducks’ prophets of the warmth of the spring river.” In fact, ducks are not the only ones who feel the warmth of spring first. There are also various wild vegetables all over the mountains and plains, all of which happily grow from the soft soil. Come out of the hole.

As the old saying goes: "Eating wild vegetables in spring is as good as elixir." Friends who are tired of eating big fish, big meat, and greenhouse vegetables, come here, Xiaomei will teach you these 120 kinds of wild vegetables, picture title Bingmao. Now that we have gained some knowledge, let’s pick up the basket and go for an outing.

1. Reed shoots

Asparagus shoots are not asparagus, but the new shoots of the herbaceous plant reed in early spring. Some people are confused: Hey, can this kind of thing be eaten?

The great writer Su Shi once said: "When the grass sprouts are all over the ground and the reed buds are short, it is the time when the pufferfish is about to come." Those wild vegetables that can compete with the delicious pufferfish can catch the eye of the great foodie Su Dongpo. , the taste must be the same.

Peel all the outer skin of the asparagus sprouts, and only cut off the tender stems inside, blanch them in water and stir-fry them with meat and pepper. It is nutritious, delicious and goes well with rice.

2. Artemisia

Artemisia is a perennial herb of the Asteraceae family. Its four tender stems and leaves are used as vegetables or pickles. It is very similar to mugwort and can be used as a substitute for mugwort. Like mugwort leaves, it has a refreshing fragrance, and the whole plant is used as medicine, with the effects of stopping bleeding, anti-inflammatory, antitussive, and resolving phlegm.

Only the young stems of Artemisia louen are taken, blanched and stir-fried with dried fragrant shreds and chili shreds, which is appetizing and nutritious.

3. Shepherd's purse

Shepherd's purse is fresh and fragrant. Washed and chopped, it is perfect for making dumplings and steamed buns. Shepherd's purse is known as the king of high calcium among wild vegetables. It has been known as a health-protecting herb since ancient times and has the effect of lowering blood lipids and blood pressure.

▲Shepherd’s purse stuffing

4. Zheergen

Zheergen is also called Houttuynia cordata in some places. You can see the white and tender ones above. Houttuynia cordata, is it so greedy that friends who love to eat the root of the fungus are drooling?

The most classic way to make Zheergen is cold salad. Friends who love to eat can finish a large plate alone.

5. Fern

March to May every year is the best time to pick, and the earlier the fern is picked, the better it tastes. Everyone, hurry up and take advantage of the good time in spring to go up the mountain to pick ferns.

Pick the fern, pick off the "little fists" on it, blanch it and use it for cold dressing, or add some spicy garlic leaves and fry it. No need to add meat, it is more delicious than meat (personal experience, oops) ,Drooling).

6. Bracken

This is a different kind of fern bud. I have seen it before when I was working in Guangdong, but I have never tasted it myself. I don’t know how it tastes. So, anyone who has tried it can tell me.

7. Toon

The most classic way to make toon buds is to stir-fry eggs with toon buds.

However, you must blanch the eggs before scrambled or cold.

8. Alfalfa

The main edible part is the young sprouts of alfalfa. It tastes fresh and tender and is rich in nutrients. It is said that its protein content is 5 times that of cabbage.

9. Difungus

Also called Dipicai, Thunder Gong Shi.

It tastes great in soups or salads, but it’s a bit difficult to clean.

10. Water celery

A wild vegetable that grows near water, very similar to celery.

Remove the leaves, keep only the stems, cut into sections, and stir-fry with the bacon. The taste is very fragrant and sweet.

11. Dandelion

Also called mother-in-law dandelion, it tastes a bit bitter and needs to be blanched. Spring is when it is fresh and tender.

12. Plantain

It has certain medicinal value. When eating it as a wild vegetable, you must dig it in early spring when it is still fresh and tender, and wait for it to grow into flower blades. It's time to get old.

13. Bamboo shoots

Bamboo shoots grow very fast after the rain. You must dig them up and eat them before they grow too high, otherwise they will get old.

14. Ban Bamboo Shoots

This kind of bamboo shoots are the buds of spotted bamboo. It's called Bamboo here, but I don't know what it's called over there.

15. Small bamboo shoots

This is also the shoot bud of another small bamboo. I don’t know its specific name.

16. Wild onion

Also called shallot, it often appears together with the root of the ear.

17. Wild garlic

It looks very similar to wild onions, but the leaves are somewhat different.

18. Thorny buds

They are very similar to Chinese toon, but the thorny buds grow on a kind of thorny branches.

19. Wolfberry leaves, 20. Wolfberry juice

If you are lucky, you can find wild wolfberry in the wild. Not only the fruits can be eaten, but the tender leaves can also be used. Let’s make some soup. Wolfberry lean meat soup is a very famous Cantonese dish.

21. Mugwort, 22. Mugwort

This type of mugwort is often used for moxibustion; the Mugwort on the right is often used when it is young. Cook wild vegetables.