Su Shi, a writer and gourmet in the Song Dynasty, once wrote by the Yangtze River: "The duck prophet is warm in spring, the mandarin fish is fatter than the peach blossom water, and the reed buds on the ground are short, just as the puffer fish wants to go up"! Spring has already arrived quietly, and it is also the season when Artemisia is full of short reed buds. During the ten-year fishing ban in the Yangtze River, mandarin fish and puffer fish were not allowed to eat, but wild vegetables such as Artemisia selengensis and reed buds were also delicious. Of course, these two kinds of wild vegetables may not be available in some places, so don't worry. There are many kinds of wild vegetables. I'll show you 16 pictures of different wild vegetables and how to eat them. If you have a chance to see them, please cherish them.

Artemisia selengensis It is a perennial herb of Artemisia in Compositae. Its plants have their own fragrance. Just eat its tender stems and leaves, and some only eat its tender stems. It is also sold in Jiangsu, Shanghai and other cities.

It can be planted by itself or propagated by plants or rhizomes. The main way to eat is frying, which is used to fry meat, especially bacon.

Artemisia capillaris has a particular way of eating. The so-called "wormwood in March, wormwood in April, firewood in May and June". The main eating season of Artemisia capillaris is is February and March every year, and it will be eaten in April at most. After that, Artemisia capillaris will be old and have a heavy taste, which is not suitable for eating.

But Artemisia capillaris still delicious in spring, because its tender stems and leaves are covered with white cotton wool, also called Artemisia capillaris. The main way to eat Artemisia capillaris is is blanching, cold salad or frying, or frying meat.

Pteridium aquilinum is a perennial herb. Its plants wither in autumn and winter and germinate in spring. Its tender buds are curled like fists, dark green or purple, tender and crisp. It tastes a little bitter. Friends who are not used to bitterness can soak for a few days after blanching, and change the water during the period, without bitterness.

There are two main ways to eat bracken: hot and cold salad and deep frying. Fried meat and bacon are very fragrant, crisp and especially delicious. You can also blanch or bake it in the sun to make dried bracken, which is also very popular, and the pickled bracken is also delicious.

Noodles like to grow in crops, especially in wheat fields. Their plants are tall and have many branches, and the stems and leaves that can be picked are tender. But the best noodle dish is before the long stem, with thicker leaves and more crisp taste.

Noodles like to grow in wheat fields, and their flowers have something like bottles, so they are also called wheat bottle grass. Their way of eating is mainly fried and cold, and they can also make soup, egg soup, especially noodles.

Shepherd's purse Shepherd's purse is a kind of millet and a very popular wild vegetable. The leaves of shepherd's purse are incomplete and have many deep cracks. It likes to grow in crops, roadsides, ridges and other places, and it is also one of the very common wild vegetables in spring.

Its eating method is mainly used for frying, or cold salad after boiling, especially scrambled eggs. Chop some shepherd's purse, then mix it with eggs, fry it in hot pot, and add edible salt. And it tastes delicious.

Toona sinensis bud is a young bud of a small tree or shrub. The new shoots are bright red in color. The buds can be picked when they grow to about 10 cm, not too late, otherwise they will tend to be lignified and very old.

Toona sinensis buds also have seasonal restrictions, which can only be eaten in spring, and there are tender leaves of Toona sinensis in summer, but they are too old to eat overnight. The way to eat Toona sinensis buds is also very simple. Can be fried, can be fried bacon, can be fried meat, can be scrambled eggs, can also be boiled cold. It tastes delicious.

Wild peas are easy to identify, and its stems and leaves are named after peas. Some researchers believe that peas are obtained by improving wild pea varieties. Its leaves are dark green, crisp and tender.

The way of eating wild peas is also used for cooking, or cooking soup, noodles and egg soup, but in some places wild peas can't be picked, so pay attention.

Spine bud and ginseng belong to Araliaceae, and their nutritional value is also very rich, so some people compare it with ginseng. Because it grows on trees, it is called "ginseng on trees"!

The eating method of tender buds is mainly used for frying, scrambled eggs, fried bacon, cold boiled water, boiled water and pickled. There are many ways to eat, which is very crisp.

Many people know that pepper is a condiment in our daily life, but few people know that the tender shoots of pepper are also very delicious. It grows on pepper and grows in spring and summer.

There are many ways to eat pepper buds, such as wrapping them in flour and frying them, or frying them. In fact, barbecue is also good. Pepper buds after barbecue or frying are particularly crisp, delicious and delicious.

The flower spike of the alien invasive species Broussonetia papyrifera grows on the Broussonetia papyrifera, and its appearance is very long and hairy. Broussonetia papyrifera has a particularly strong reproductive ability, lush leaves and many flowers.

Pick the ear of the leaf paper, clean it, then drain it, wrap it in flour, fry it and steam it. It tastes good and delicious.

In the past, people were reluctant to eat walnut ears because the price of walnuts was very expensive, but fortunately, after years of planting, walnuts have become very popular and the price is not expensive.

However, its spikes are very expensive and it is a good wild vegetable. It can be eaten in the same way as the flower ear of Guangyeban. It can also be eaten with steamed flour dipped in sauce or fried with flour, which tastes delicious.

Dandelion is a perennial herb, its rhizome goes deep into the ground, its meat is firm, its branches are stout, and the longer it is, the bigger its rhizome will be. Dandelion has many seeds, so it often grows in pieces and is easy to collect.

Dandelion is mainly used for blanching cold salad, or boiling soup, sliced pork soup, boiled egg soup and boiled noodles. Can also be used for cooking, chopping scrambled eggs, or blanching to dry and soaking in water. Dandelion is also one of the most famous herbal teas.

Elm is a kind of wild vegetable on elm, named after its appearance resembling ancient copper coins. It is also one of the most famous wild vegetables. Elms are abundant in spring, so it is convenient to pick them. A tree can pick dozens of kilograms.

There are many ways to eat elm money. You can steam it with flour, eat it directly after steaming, dip it in sauce, eat it as steamed bread, or boil it in water.

Sour jar sticks are also very common things, which are tender stems of Polygonum cuspidatum and grow in pieces. When picking, you can pick it with a flick and a bang.

Sour stem tastes slightly sour and can be eaten directly, chilled and fried, especially pickled sauerkraut, which is a classic.

Small root garlic is named because its rhizome is like a miniature version of garlic, and its ratoon grows bigger and bigger year by year, so it can be picked. It can continue to grow after picking and exists in many crops.

Garlic with small roots is very fragrant. It can be used for cold salad or stir-frying, so it can be used for seasoning, barbecue and so on. Better than garlic and onion. If you see it, don't miss it

Bamboo shoots are the tender buds of bamboo. Because they have just grown and have not been lignified, they taste crisp. There are many kinds of bamboo shoots, which are easy to pick. Bitter bamboo shoots, wild bamboo shoots, big bamboo shoots, barrel bamboo shoots, winter bamboo shoots, spring bamboo shoots and so on are all delicious.

There are many ways to eat bamboo shoots, which can be used to make lean broth, bacon soup, or chicken soup. It can also be cooked, fried, blanched, dried and cooked, or made into sour bamboo shoots, which is also delicious. Bitter bamboo shoots can be eaten raw.

Reed bud is the tender bud of reed, also called reed core. The newly sprouted reed buds are like thin bamboo shoots, also called asparagus or reed tips, and they are also very delicious wild vegetables. The ancients often used two kinds of wild vegetables, Artemisia selengensis and reed buds, when cooking puffer fish (a poisonous fish that needs professional cooking), so Su Dongpo sent out the feeling that "Artemisia selengensis has short reed buds all over the ground, so it is time for puffer fish to serve".

Reed bud is also very precious, its picking period is very short, generally only about 10 day, so it is not easy to pick and it is hard to see in the market. Its eating method is mainly used for frying and scrambled eggs. And it can also be used to make soup, which is very delicious, and it can also be used to soak sauerkraut and the like.