Su Shi, a writer and gourmet in the Song Dynasty, once wrote on the bank of the Yangtze River: "The water in the spring river is warm, the ducks are prophets, the peach blossoms are flowing in the water, the mandarin fish is fat, and the ground is full of wormwood and short reed buds. It is the time when puffer fish are about to come"!

Spring has already quietly arrived, and it is also the time when the fields of artemisia and artemisia are covered with short reed buds.

During the ten-year fishing ban in the Yangtze River, mandarin fish and puffer fish are not available, but wild vegetables such as wormwood and reed sprouts are also very delicious.

Of course, these two kinds of wild vegetables may not be available in places, so don’t worry. There are many types of wild vegetables. We will introduce you to a collection of pictures of 16 different kinds of wild vegetables, as well as how to eat them. If you have the chance to see them, please cherish them.

Artemisia is a perennial herbaceous plant belonging to the genus Artemisia in the Asteraceae family. The plant has its own fragrance. As long as its tender stems and leaves are eaten, some only eat the tender stems. It is also sold in markets in Jiangsu, Shanghai and other places.

You can grow it yourself and propagate it with plants or rhizomes. The main way to eat it is to stir-fry and stir-fry meat, especially fried bacon, which is very fragrant.

There is a particular way to eat Artemisia wormwood. It is said that "Artemisia wormwood is eaten in March and April is used as firewood in May and June." The main eating season of Artemisia wormwood is February and March every year, and it can be eaten up to April.

Artemisia wormwood is also old and has a strong taste, making it unsuitable for consumption.

However, Artemisia wormwood in spring is still very delicious. Because its tender stems and leaves are covered with white cotton wool, it is also called white wormwood. The main ways to eat Artemisia wormwood is to blanch it cold and stir-fry, or stir-fry meat.

Bracken is a perennial herbaceous plant. Its plants wither in autumn and winter, and sprout buds in spring. The buds are curled up like fists. They are dark green or purple in color, tender and crispy. They taste slightly bitter and are not worth eating.

Friends who are used to the bitter taste can blanch it and soak it for a few days, changing the water during the period, and the bitter taste will disappear.

There are two main ways to eat bracken: blanching, cold dressing and frying. Stir-fried meat and fried bacon are very fragrant and crispy, which is especially delicious.

It can also be blanched and then exposed or baked to make dried bracken, which is also very popular. Pickled bracken is also delicious.

Noodles like to grow in crop fields, especially wheat fields. The plants are tall and have many branches, and there are many young stems and leaves that can be picked.

But the best noodle dishes are from before they had long stems, with thicker leaves and a crispier flavor.

Because the noodle dish likes to grow in wheat fields, and its flower has a bottle-like thing, it is also called wheat pitcher. It is mainly eaten by frying, cold salad, soup, egg soup, especially boiled

The noodles are one of a kind.

Shepherd's purse is an annual herbaceous plant, and it is also a very popular wild vegetable. The leaves of shepherd's purse are incomplete and have many deep lobes. It likes to grow in crop fields, roadsides, field ridges, etc. It is also one of the very common wild vegetables in spring.

one.

The main way to eat it is to fry it, or blanch it and then cool it. It is especially good for scrambled eggs. Chop some shepherd's purse, then mix it into the eggs, fry it in a hot pan, add edible salt, etc.

That’s it, it tastes very fragrant.

Toon buds are the buds of a small tree or shrub. The newly grown buds are bright red in color. You can pick them when the buds grow to about 10 centimeters. Do not pick them too late. Otherwise, the branches and leaves will become loose and lignified.

Yes, very old.

Toona buds also have seasonal restrictions and can only be eaten in spring. There are also young leaves of toon in summer, but they are very old as soon as they grow, and they bloom and scatter leaves as soon as they grow, so they cannot be eaten overnight.

The way to eat toon sprouts is also very simple. You can stir-fry, stir-fry bacon, stir-fry meat, or scramble eggs. You can also blanch them and serve them cold. It tastes very fragrant.

Vetch is easy to identify. Its stems and leaves are so named because they resemble peas. Some researchers believe that peas were derived from improved varieties of vetches.

Its leaves are dark green in color, crisp and tender.

Wild peas can also be eaten in stir-fries, soups, noodles, or egg soup. However, wild peas cannot be picked in some places, so be careful.

Thorn buds and ginseng both belong to the Araliaceae family, and their nutritional value is also very rich. Therefore, some people compare it with ginseng. Because it grows on trees, it is called "tree ginseng"!

The main ways to eat thorn sprouts are for frying, scrambled eggs, stir-fried bacon, blanching for cold dressing, boiling in plain water, or pickling. There are many ways to eat them, and they are very crispy.

Many people know that Sichuan peppercorns are a condiment in our daily lives, but few people know that the buds of Sichuan peppercorns are also very delicious.

It grows on the Zanthoxylum bungeanum tree and grows in spring and summer.

There are many ways to eat Sichuan peppercorn sprouts, such as coating them in flour and frying them, or frying them. They are also good for barbecue. After grilling or frying, the Sichuan peppercorn sprouts are particularly crispy, fragrant and delicious.

The flower spikes of the invasive alien species paper mulberry grow on the paper mulberry tree. They are very long and hairy on the outside. The paper mulberry tree has a particularly strong reproductive ability, with lush branches and many flowers.

Pick the flower spikes of paper mulberry, clean them, drain them, wrap them in flour, fry them, and steam them. They taste very good and are delicious.