Good rain knows the season, when spring comes. Sneak into the night with the wind, moisten things silently. Du Fu, a famous poet in the Tang Dynasty, vividly described the scene of the revival of everything in spring. As if we were in it, we felt a spring breeze blowing against our faces, bathed in the sunshine and rain in spring, and all kinds of wild vegetables hula out of the ground, quietly jointing and even growing into an incredible piece overnight, which made us have to admire the selfless gift of nature and the tenacity and miracle of life.
In spring, in addition to enjoying flowers, picking wild vegetables in the suburbs has become a favorite entertainment for many city people. It is not only the joy of picking a bumper harvest, but also all kinds of delicious surprises cooked by yourself, especially for some foodies, which is a kind of satisfaction that is difficult to express in words. From February to April in early spring, all kinds of wild vegetables appear one after another, making spring look a bit wild. Mountain fern, wild mushroom, wild onion, Artemisia annua, bamboo shoots, shepherd's purse, dandelion, etc. They are either exposed in the fields of Shan Ye or hidden in a corner, waiting for you to find and pick them.
Pick wild vegetables early. March is the freshest and most tender time for wild vegetables. While the dew is still on them, the breath of spring is the strongest, so enjoy the game in this spring. If you miss it, you will have to wait for next year. The following Xiaoya recommended 12 kinds of common wild vegetables and their practices, which are delicious and appetizing. How many kinds of wild vegetables can you know? What is your family's practice?
Acid lever
The popular name of sour glutinous rice stalk in rural areas is Polygonum cuspidatum. It is a perennial shrub herb of Polygonaceae, and its height exceeds1m. I like growing up beside the ridge ditch with water and moisture. It has the effects of clearing away heat and toxic materials, relieving cough and resolving phlegm. It is said that the origin of the name Polygonum cuspidatum is because its stem is similar to the pattern of a tiger. In fact, the stems of Polygonum cuspidatum are covered with rose red spots, which are more vivid and beautiful than the stripes of tigers, especially the young stems that have just grown up are thicker and more obvious.
The sour cassava juice is sour. In the past, it was everywhere in the countryside. Children often eat its tender stems as fruit. Nowadays, rural people prefer pickled cassava. Picking fresh and tender sour glutinous rice stalks, blanching, cutting into sections, drying in the sun until semi-dry, adding salt, sugar and Chili powder, and mixing well to serve. Sweet, sour and refreshing, with unique flavor.
Qingming grass
Qingming grass, named after being eaten around Tomb-Sweeping Day, is the most common grass in rural fields. It belongs to the genus Panicum in Compositae, and its scientific name is GnRH. Small yellow flowers, slender leaves, with a layer of white fluff on the back and stem, feel very soft. Qingming grass is a plant with the same origin of medicine and food, which has the effects of resolving phlegm and relieving cough, expelling wind, removing dampness and detoxifying.
When picking Qingming grass, it must be tender before flowering. Generally, the plant type is short at this time, about 10 cm tall. The main way to eat Qingming grass is to remove the bitterness with alkaline water, then blanch and chop it up and mix it with glutinous rice flour. Some places will add some japonica rice powder to make green balls or Baba. Eating green meatballs is very popular in Shanghai, Jiangsu and Zhejiang provinces, especially around Tomb-Sweeping Day. When green meatballs are steamed with bean paste or egg yolk stuffing, they are delicious and waxy. People in Hunan like to make round Baba and fry it. It's waxy outside, especially fragrant.
worried
Wormwood is a panicum miliaceum of Compositae, which has a special fragrance. The leaves are green, and the bottom of the leaves is slightly white and fluffy. They like to grow on low hills and often grow in pieces. Artemisinin-free, it has the functions of killing viruses, killing insects, clearing away lung heat and resolving phlegm. Especially in spring, bacteria begin to multiply in large numbers, which is easy to be infected. Many places have the custom of eating Artemisia in spring. The newly grown wormwood is less than 10 cm, and it is almost born on the ground. At this time, wormwood is extremely fresh and tender, which is the best time to pick it.
The edible method of wormwood is similar to that of Qingming grass, or steamed or fried. Wash wormwood, blanch it with a little edible alkali to keep its green, mash it, knead it with glutinous rice flour, roll it into a round jiaozi, steam it, dip it in sugar, or fill it with black Ganoderma lucidum and red bean paste. Or pressed into round cakes and fried, with a fragrant smell. Most people in Hunan choose to fry it.
edible tender leaves of brakes
Pteridium aquilinum is the tender bud of ferns, also known as bibcock, which is the most common in rural areas and generally grows under the hillside or at the top of the mountain. It is a deciduous herb of Pterisdaceae. When it first emerged from the ground, it was erect and slender, and the new leaves on its head rolled inward like cat's claws, then grew into a trident shape, and after unfolding, it became a lush leaf. The edible part is a fresh and tender stem, about 20 ~ 25 cm high, with reddish brown or turquoise skin and dark brown fuzz. The tender stems contain a lot of crude fiber and high-quality starch.
Pteridium aquilinum has a faint fragrance. Generally, it is washed and boiled to remove the bitter taste inside. Pteridium aquilinum contains sticky mucus that lingers. Add shallots, fermented beans, chopped peppers, etc. Stir fry again, smooth and appetizing. You can also fry with pork belly, fat but not greasy. Some people call it "scraping rapeseed". Salted bracken processed with bracken in Yanling County, Hunan Province is very popular, which not only keeps for a long time, but also has a good flavor.
Plante onion herb
Wild onion is a perennial herb of Liliaceae and Allium, which has the taste of chive, looks like Allium chinense, has a spindle-shaped edge and its root is a white bulb cylinder. Wild onion is called onion in many rural areas, and it is the earliest wild vegetable to convey spring news. Branches and leaves open in February every year, and generally grow under soil slopes and roadsides.
How to eat wild onions is very simple. Remove the roots, cut into pieces, stir with egg liquid, add a little salt and soy sauce and fry until cooked. They have both the flavor of chives and an unclear faint fragrance. Maybe this is the smell of mountains.
shepherd's purse
Shepherd's purse Shepherd's purse is an annual or biennial herb in Cruciferae. Because of its small white flowers, it is also called white cabbage in the north. Shepherd's purse Shepherd's purse can be divided into two types: plate-leaf shepherd's purse and loose-leaf shepherd's purse. Shepherd's purse can be eaten as a tender plant without flowering. Shepherd's shepherd's purse has shallow roots and seeds, which are widely distributed and have high medicinal value. It is diuretic and hemostatic.
There are three common ways to eat shepherd's purse. One is to fry like ordinary vegetables. Second, after blanching, add ginger and garlic powder, soy sauce, sesame oil and Chili powder to eat cold; Thirdly, blanch the shepherd's purse with boiling water, remove oxalic acid and moisture from the shepherd's purse, chop it up and wrap it in minced meat in jiaozi, which is delicious and nutritious.
Bamboo shoots with small leaves
Small-leaf bamboo shoots are tender stems of small bamboos, which will become hard bamboo when they grow up. Xiao Ye bamboo shoots like to grow on the hillside or near the riverbed, and there are many varieties, such as hemp bamboo shoots, arrow bamboo shoots, red shell bamboo shoots and thunder bamboo shoots. It often breaks through the ground overnight, grows faster after the rain clears, and gets old after a few days without picking. Xiao Ye bamboo shoots grow later than other wild vegetables, and generally wait until the end of March to April.
Bamboo shoots with small leaves are rich in crude fiber. Because they are slightly bitter, they should be blanched with boiling water, chopped or torn into small pieces before eating. Fried meat tastes good, especially fried bacon, which has a rural flavor. According to my personal experience, steaming bamboo shoots can not only keep their brittleness, but also sweep away their bitterness. Xiao Ye bamboo shoots can be preserved as sour bamboo shoots for a long time and become a sour and refreshing mass meal.
Water celery
Oenanthe javanica is a perennial herb of Umbelliferae, which is similar to Fucai in appearance, smaller in size and lighter in color. Like moist and fertile soil, it generally grows in low wetlands, shallow swamps, river banks or paddy fields. Oenanthe javanica has a special aroma, mainly eating tender stems, including green stems and red stems. Red stems grown in dry soil have stronger aroma.
Oenanthe javanica has a special taste. You can fry it with lobster sauce and pepper, or fry it with other ingredients, especially fat pork. Celery eel is a very delicious dish.
Artemisia selengensis
Artemisia selengensis is a perennial herb of Compositae, also known as Artemisia selengensis, Artemisia argyi and Artemisia selengensis. It grows in wet sparse forests, hillsides, roadsides and wasteland. Only young stems, green stems and red stems are eaten. The green stems are lighter in color. Wild Artemisia selengensis is widely distributed and rich in resources in Yueyang Lake, Hunan Province. Because of the high market price, Artemisia selengensis usually costs more than ten yuan a catty, so it is also cultivated artificially.
The pictures in this article come from the Internet.
Artemisia selengensis has a fresh fragrance and is generally used for frying meat. Fried bacon with Artemisia selengensis is a perfect match. It is washed, cut into small pieces and fried with red pepper. It is a local specialty of Hunan, suitable for heavy makeup and light makeup. This is a popular dish in spring. Besides, cold salad and pickling are also good.
houttuynia cordata
Houttuynia cordata, named after its fishy smell, is a perennial herb with small white flowers, which has antibacterial, antiviral and anti-inflammatory effects. Like wet environment, often born in ponds and ditches. Houttuynia cordata mainly eats young leaves and underground white roots. The once controversial wild vegetables, in fact, eating a proper amount of Houttuynia cordata will not only do no harm to the body, but also help the human body to resist bacteria and inflammation.
Houttuynia cordata Thunb It is mainly eaten cold in ordinary families, and there are many ways to eat it in Sichuan and Guizhou. Sichuanese like to make houttuynia cordata. Roots and beef are strung together and grilled, thus opening up a new world in the food world. In addition, it is worth mentioning the taking rate of Houttuynia cordata Thunb. In Sichuan, hot pot has a high reputation and is very popular because of its soft and delicious taste. When you go to Guizhou, you can also see various ways to eat Houttuynia cordata.
chicory
Gesneriaceae is an annual or biennial herb in Compositae. It is a natural wild vegetable with the same origin of medicine and food. This medicine is called fermented soybean paste. Because of its sweet and bitter taste, Hangzhou people call it "wild bitter vegetable", and its leaves are serpentine. Northerners call it snake seedlings. Chicory has small yellow flowers and grows around fields, roadsides and cottages. Its tender stems and leaves are rich in nutrients such as carotene, VB2 and VC. It has antibacterial, antipyretic, anti-inflammatory and eyesight improving effects.
Chicory has a unique taste, with sweetness in bitterness and fragrance in sweetness. It can be eaten in a variety of ways, such as cold salad, raw food, soup, stir-fry, pickled, and wrapped in jiaozi. In some places, it is also processed into summer drinks, which is a new edible method of wild vegetables. However, eating cold dishes is very common. First, wash chicory quickly, dry it in boiling water and cool it. Add ginger and garlic, salt, chicken essence, sesame oil, sugar, rice vinegar, Chili oil and other ingredients and mix well, spicy and refreshing.
Goose intestines vegetables
Anemone is a biennial or perennial herb of Dianthus, and its scientific name is numerous. It has small white flowers and likes to grow in low humidity places on both sides of rivers or on the edge of shrubs and alluvial sandy land beside ditches. It has the function of expelling wind and detoxifying, and is a kind of wild vegetable with high nutritional value. Most people don't know much about this wild vegetable. When they meet it, they regard it as a common weed.
I didn't realize about goose intestines until last spring. This kind of wild vegetable can be seen everywhere in our scenic belt along the river. It is said that people come to pick them every year and take them home for frying. Last year, a picker told me that this wild vegetable is as fresh and tender as vegetables.
In addition to the above 12 kinds of common wild vegetables, there are wild mushrooms, plantain, dandelion and so on. Because of space reasons, I won't introduce them here. Although wild vegetables are delicious, you must pay attention to careful identification when picking them, and don't confuse them with other weeds. If you are not sure, don't pick them, especially wild mushrooms, and beware of poisonous mushrooms poisoning.