Artemisia selengensis Turcz. is a perennial herb of Artemisia in Compositae. Its plants have their own fragrance. As long as they eat its tender stems and leaves, some only eat its tender stems. It is also sold in Jiangsu, Shanghai and other cities.
It can be planted by itself, and it can be propagated by plants or rhizomes. The main method of eating is frying, which is used to fry meat, especially fried bacon.
There is a particular way to eat Artemisia capillaris. The so-called "Artemisia capillaris in March and Artemisia capillaris in April, and it will be used as firewood in May and June". The main eating season of Artemisia capillaris is February and March every year, and it will be eaten in April at most. After that, Artemisia capillaris will be old and has a strong taste, which is not suitable for eating.
However, Artemisia capillaris is still delicious in spring, because its tender stems and leaves are covered with white cotton wool, which is also called Artemisia capillaris. The main way to eat Artemisia capillaris is blanched cold salad or fried, or fried meat.
Pteridium aquilinum is a perennial herb. Its plants wither in autumn and winter, and sprout in spring. Its tender buds curl up like fists, and the colors are dark green or purplish red, tender and crisp. It tastes a little bitter. Friends who are not used to bitter taste can soak it for a few days after blanching, and change the water during the period, so there is no bitterness.
There are two main ways to eat bracken: blanching cold salad and frying. Fried meat and bacon are very fragrant, crisp and especially delicious. It can also be blanched in the sun or baked to make dried bracken, which is also very popular, and pickled bracken is also delicious.
Noodles like to grow in crop fields, especially in wheat fields. Their plants are tall, with many branches and more tender stems and leaves that can be picked. But the best noodle dishes are still before the long stems, with thicker leaves and crisper taste.
Noodles like to grow in wheat fields, and their flowers have something like a bottle, so they are also called wheat bottle grass. Their eating methods are mainly fried and cold, and they can also cook soup and egg soup, especially noodles.
Shepherd's shepherd's purse is a kind of panicum miliaceum, and it is also a very popular wild vegetable. Shepherd's shepherd's purse has incomplete leaves and many deep cracks. It likes to grow in crops, roadsides, ridges and so on, 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 blanching, especially for scrambled eggs. Chop some shepherd's purse, then mix it with eggs, fry it in hot pot, add edible salt, etc., and it tastes very fragrant.
Toona sinensis bud is a kind of tender bud of small trees or shrubs. The newly-grown tender bud is bright red in color. It can be picked when the tender bud grows to about 10 cm, not too late, otherwise it will tend to be lignified and very old.
Toona sinensis buds also have seasonal restrictions, so they can only be eaten in spring, and there are tender leaves of Toona sinensis in summer, but they are very old as soon as they grow, and they can't be eaten overnight. The way to eat Toona sinensis buds is also very simple. It can be fried, fried with bacon, fried with meat and scrambled with eggs, or it can be blanched and cold-mixed. It tastes very fragrant.
Wild peas are easy to identify, and its stems and leaves are named after peas. Some researchers believe that peas are obtained by improving varieties of wild peas. Its leaves are dark green, crisp and tender.
The way of eating wild peas is also used for frying, or cooking soup, noodles and egg soup, but wild peas can't be picked in some places, so pay attention.
Thorn 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 way to eat the tender buds is mainly used for frying, scrambled eggs, fried bacon, blanched cold salad, boiled white water, and pickled. There are many ways to eat them, which are very crisp.
Many people know that pepper is a condiment in our daily life, but few people know that the tender buds of pepper are also very delicious. It grows on Zanthoxylum bungeanum, and it 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, which is actually good for barbecue. The pepper buds after barbecue or frying are particularly crisp, delicious and delicious.
The flower spike of Broussonetia papyrifera, an alien invasive species, grows on Broussonetia papyrifera, which is very long and hairy in appearance. Broussonetia papyrifera has a particularly strong reproductive ability, flourishing leaves and many flowers.
Picking the ear of Broussonetia papyrifera, cleaning it, then draining the water, wrapping it in flour, frying it, steaming it, it tastes very good and delicious.
In the past, people were reluctant to eat walnut spikes, because the price of walnuts was very expensive, but fortunately, after many years of planting, walnuts have become very popular and the price is not expensive.
However, its flower spike is very expensive, and it is a very good wild vegetable. Its eating method is similar to that of Broussonetia papyrifera flower spike, and it can also be eaten with steamed flour and dipped in sauce, or fried with flour, which tastes very fragrant.
Dandelion is a perennial herb, its rhizome goes deep into the ground, its meat quality is strong, and its branches are strong, and the longer it is, the bigger its rhizome will be. Dandelion has many seeds, so it often grows in pieces and is convenient to collect.
Dandelion is mainly used for blanching cold salad, or boiling soup, sliced pork soup, boiled egg soup and boiled noodles. It can also be used for frying, chopping scrambled eggs, or soaking in water after blanching and drying. Dandelion is also one of the most famous herb tea.
Ulmus pumila is a kind of wild vegetable on the elm tree, named after its appearance like ancient copper coins. It is also one of the very famous wild vegetables. It is very abundant on the elm tree in spring, and it is very convenient to pick. A tree can pick dozens of kilograms.
There are many ways to eat elm money, which can be steamed with flour, eaten directly after steaming or dipped in sauce, eaten as a nest head, or fried in water and so on.
Acid cylinder rod is also a very common thing, it is the tender stem of Polygonum cuspidatum, and it also grows in pieces. When picking, it can be picked with a gentle break and a bang.
Sour tube stems taste slightly sour, which can be eaten directly, cold after blanching, or fried, especially for pickling into sauerkraut, which is more classic.
Small-root garlic is named because its rhizome is like a miniature version of garlic, and its perennial roots grow bigger and bigger every year, which can be picked. It can continue to grow after picking, and it exists in many crops.
Small root garlic is very fragrant, which can be used for cold salad or frying, so it can be used as seasoning, barbecue and so on. It tastes better than garlic and scallion. If you see it, don't miss it.
Bamboo shoots are tender shoots of bamboo. Because they have just grown and have not been lignified, their taste is very crisp. There are many kinds of bamboo shoots and they are easy to pick. Bitter bamboo shoots, water bamboo shoots, big bamboo shoots, tube 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 cook lean broth, bacon soup, or chicken soup, etc. They can also be fried after cooking, dried and cooked after blanching, or made into sour bamboo shoots, which are also very delicious. Bitter bamboo shoots can be eaten raw.
Reed bud is the tender bud of reed, also called reed core. The newly grown reed bud is like thin bamboo shoots, also called asparagus or reed tip, and it is also a very delicious wild vegetable. The ancients often used two kinds of wild vegetables, Artemisia selengensis and reed buds, in 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, which is the time when puffer fish wants to serve".
Reed bud is also very precious, its picking period is very short, generally only about 10 day, picking is not easy, and it is hard to see in the market. Its eating method is mainly used for frying, scrambled eggs, etc., and it can also be used for cooking soup, which is very delicious and can also be used for soaking sauerkraut.