Shepherd's purse, also called local dish, is so fragrant that it is called "licorice in the dish" Light taste, suitable for blanching, cooking, making soup and stuffing. Shepherd's purse is the best in Qingming Festival. Don't miss it!

2. purslane

Portulaca oleracea is tender and can be squeezed out of water. Pick a few and blanch them in cold water. They are delicious. Many of them can also be dried and preserved. Steamed buns are the most fragrant ~

3. Ququ cuisine

. As soon as the spring breeze blows, Qu Qu sees the wind and grows. It was nice to have bitter vegetables in winter and spring. I still miss the taste of bitter herbs.

4.dandelion

Dandelion is not only a wild vegetable, but also a medicinal material. It has the function of clearing away heat and fire. It can be cooled, fried, or soaked in hot tea.

5. Malantou

In a spring rain, Malan's head appeared underground. The tender Malan head was pinched back, rubbed and mixed with fragrant dried fruit. Once you get used to this smell, you will never forget it.

6.bracken

At this time, the fern leaves are still curly and the taste is the most tender. In a few days, the fern leaves will spread out and get old.

7. ear root

I took time to clean the yard, but I found the myrtle. They grow very fast and will occupy the living space of other plants. Dig and wash the roots. Cold and spicy tastes the best.

8.water celery

There is a large area of cress by the river in my hometown. Cut it when it's tender in spring. You can fry it cold, but pay attention to the distinction. Don't make the wrong choice.

9. Grey cabbage

"Grey stripes are made of grey stripes. How can you quit your old age after picking them?" Gray bars refer to gray vegetables. Picking tender grey vegetable heads in April and cooking them thoroughly can enhance physical strength.

10. Plantago

Plantain can promote fluid production and diuresis, and is suitable for blanching or soup making. Jiaozi can also be included, but it is not recommended for people with weak constitution to eat more.

1 1.

Goose grass pulls like a spring, so it is also called cramp dish. Its scientific name is Stellaria. Cold salad, stir-fry and vegetable soup are all good.

12. Wild onion

Spring mountains are tender and fragrant. Scrambled eggs, fried meat, fried dried beans. Don't use the fragrant ones.

13. Duck feet

Duck feet smell like celery, and there are three and a half leaves at the top, which are a bit like duck feet, so they are called duck feet.

14. Orychophragmus violaceus

Zhuge Cai, also known as February Orchid, should be finished soon now, and will be old in the future. Pick the tender branches, go back and fry them, and make jiaozi delicious.

15. Cotton vegetable

Cotton vegetables are easy to identify. The leaves have white fur and a velvety feeling. Yellow flowers with flowers can also be eaten. You can rub it into balls, or you can use green juice to make green balls.

16. motherwort

Motherwort is a very good herb, a treasure of folk women, and has the effect of enriching blood and invigorating qi. Motherwort can stir-fry and make soup, and it is also a good match with pig blood and liver.

17. groundsel

After the spring rain, there is something similar to fungus and laver in the grass, that is, Senecio scandens. Take advantage of the fresh harvest, soak clean and stir-fry small fresh meat, which tastes smoother and more fragrant than fungus.

17. thorn shoots

Spiny bud is also called spiny old bud, which is different from Toona sinensis bud. This is the terminal bud of Liaodong _ wood, which is widely distributed in the northeast. Also eat in spring. Scrambled eggs can be scrambled with egg liquid.

18. Toona sinensis bud

Toona sinensis has sprouted and can be served in three or five days at the earliest. The smell of scrambled eggs with Toona sinensis has a long aftertaste every year. I wonder how much is a catty of Toona sinensis buds this year?

19. Geosphere

Dihuan, also known as Baota cuisine, mainly eats the white snail-like rhizome below, which can be cold or pickled.

20. Amaranthus spinosus

Wild amaranth, because of its spiny leaves, leaves are few and small. Generally, only its roots are used to make soup, which is delicious and mellow.

2 1. Green Amaranth

Wild green amaranth with plump leaves is also suitable for cold salad or soup. The following strips are also good, which tastes lighter than domestic red amaranth.

22. water shield

Water shield is aquatic, a bit like a small water lily. Pick the lotus leaves of water shield, stir-fry and make soup, which is very delicious. There has been a delicious dish of water shield soup since ancient times. The water shield curls in the soup like fresh green tea, so it is also called Tang Biluochun.

23. Chicken's head rice

Chicken's head rice, scientific name Euryale ferox, is a kind of aqua.

24. Gouqi Tou

The flowers of walnut trees are delicious when picked and fried. Chopped, you can also wrap jiaozi and steamed buns, which are delicious. April 20 10-April 2010, the leaves of Artemisia selengensis were removed and the stems of Artemisia selengensis were fried, which was particularly refreshing. Artemisia selengensis has a strong fragrance and can also be stuffed into jiaozi.

25. alfalfa head

At this time, Artemisia annua has come out. It's not bad to take it down and rub the juice to make a green ball.

26. Walnut flower

Put Artemisia annua, Artemisia annua and Artemisia argyi together, you can distinguish them more clearly. Artemisia argyi can usually be cooked with eggs, and its taste is quite unique.

27. Artemisia argyi

Chrysanthemum brain is a common wild vegetable along the Yangtze River in China. It belongs to Compositae, but it is not our common chrysanthemum. Don't eat chrysanthemums by mistake. Pick the buds of chrysanthemum brain. It's delicious when it's fried and cold.

28. Artemisia annua

Pick the leaves of Vaccinium bracteatum and mash them to get juice. Soak glutinous rice in juice to make black rice. Dip in sugar, or add sausage and ham to eat the best.

29. wormwood

The leaves of elm money are rolled down, washed and wrapped in flour or egg liquid, steamed or fried. You can eat elm money, and you have more than a year's money ~

30. chrysanthemum brain

. Hibiscus flowers, budding buds are picked. After washing, scrambled eggs and boiled soup are very good. Flowers are sweet and fragrant, and it is a pleasure to eat.

3 1. Vaccinium bracteatum leaves

The leaves are oily and green, which is a bit like a larger dandelion. It also has small yellow flowers, which were tender before opening. You can take off the blanching or fry it.

32. Ulmus pumila leaves

Wild water chestnuts are flooding in rural ponds, and water chestnuts will not bear fruit until spring and summer. In spring, you can eat water chestnuts and peel tender vines and fry them. It's delicious.

33. Hibiscus

The willow buds that haven't blossomed are very fragrant. Mix it with egg batter, stir-fry it or steam it.

34. Yellow crane herb

It tastes sour and is often used for seasoning and dipping.

35. wild water chestnut

Bamboo shoots refer to wild bamboo shoots in Yanghe and Xianghe in the southwest of China. They are very precious, and both cold dishes and stir-fried dishes are delicious.

36. willow bud

After the spring rain, the wood on the mountain will grow black fungus. The growth environment of wild auricularia auricula is more natural and the taste is richer. Money doesn't necessarily buy good taste.

37. Rumex/Wild Spinach

Spring is the season to harvest cogongrass rhizome. Just take the white rhizome, wash it at home and boil water to drink. Very sweet, away from the fire.

38. Bamboo shoots

Wild peas that haven't blossomed in spring, pinch off the terminal buds and stir-fry them cold, which tastes good.

39. wild fungus

Southern students should be familiar with grinding taro. Dig one and you can eat it for a long time. It's delicious when cooked. You can also stew meat, grind it into konjac powder, and make konjac tofu and dessert.

40.cogongrass rhizome

Sweet salsola, picked tender in spring, blanched with garlic to clear away heat and relieve summer heat, and you can also make tea to drink.

4 1. Wild pea

A broom seedling planted in the ground when I was a child. When they are still bright green in spring, they can pick their leaves, wrap them in batter, fry them or steam them.

42. konjac

Wild celery in the northern mountainous area of China tastes fragrant and tender in spring.

43. salsola

Four-leaf clover, a classic wild vegetable in Taihu Lake, looks a bit like a four-leaf clover, but it is actually bigger and suitable for cooking.

44. broom

There are thorns on the edge of the leaves. Pick it early, or it will get hard when it gets old. Thorny seaweed is suitable for blanching or stir-frying

45. Laoshan Qin

Also known as Panax notoginseng, it used to be wild. Nowadays, many people transplant it to their homes and can pick it up at any time to fry and cool it. When mosquitoes bite in summer, you can pinch leaves and take juice and apply it to the itchy place to stop itching.

46. four-leaf clover

It looks like the bracken in front, but it's quite different. This is a rare wild vegetable. Huangguaxiang, also known as Cantonese cuisine, is named after its taste like cucumber.

47. seaweed

Nettle leaves can irritate the skin, but in some places, nettle is a good seasoning, which can be used for cold soaking, soup to remove fishy smell and porridge.

48. Fei Cai

Wild mint, some of which are mint, has different varieties from place to place, but all have the fragrance of mint, which can be picked as fish and vegetables to remove the fishy smell.

49. Huangguaxiang

The name varies from place to place. In the central region, it is called "Fei Da", which is a kind of

50.nettle vegetables

A kind of wild vegetable in the north, with tender buds in spring, can be fried or wrapped in jiaozi and steamed buns.

5 1. wild mint

Hericium erinaceus, one of the famous wild vegetables in Northeast China, is a bit like bracken, but its stem has a lot of fluff.

52. Pogostemon cablin

It is very common in Northeast China, and it is as famous as Hericium erinaceus.

53. Dongfeng cuisine

In April-May, 2008, the palm blossoms, and the golden palm flowers are cut. You can stir-fry and make soup, and dry them in the sun for preservation.

54. Xiao Ye bamboo shoots

Pick kapok, thread it with needle and thread and hang it in a ventilated and cool place to dry. You can take it out at any time to make tea and boil water, which has the function of removing moisture.

55. Calligonum

Wisteria can be fried with egg liquid as long as it is spent.

56.white apricot

Pick the buds of pear flowers, blanch them to squeeze out water, and make them cold or stir-fry. It tastes great.

57. Acid cylinder rod

Shredded banana flowers, blanched, cold salad or stir-fried are all special dishes in southwest China.

58.hawthorn

In areas with relatively high temperatures, Sophora japonica has blossomed. Take off the fragrant Sophora japonica, wrap it in egg liquid and fry Sophora japonica cakes, or make Sophora japonica steamed bread and Sophora japonica rolls. It tastes like spring in one bite ~