Pteridium aquilinum, also known as Gaotou dish or Ruyi dish. It belongs to the family Eichhornia, a perennial herb; Flowers first, leaves later. Distributed in the vast area where there are mountains and forests in China. According to botanists, ferns existed in the Paleozoic Permian more than 200 million years ago, which shows that they have a long history, so some people have praised Pteridium aquilinum as the ancient king of mountain vegetables. According to the cloud in Lu Ji's Book of Songs, ferns were used as sacrifices in the Zhou and Qin Dynasties. Nowadays, bracken is not only a wild vegetable that mountain people like to eat, but also a delicious vegetable for city people. According to the analysis, every100g of bracken contains 86g of water, protein1.6g, carotene1.68mg, ascorbic acid 35mg, fat 0.4g, cellulose1.3g and carbohydrate10g. The dishes made of bracken are delicious, fragrant, refreshing and unique in flavor, which is a delicacy on the table. cku^,

Pteridium aquilinum not only has a high nutritional value, but also can be used as medicine. Li Shizhen's evaluation of Pteridium aquilinum is: "Eliminating heat, benefiting waterways, making people sleep, and supplementing the deficiency of five internal organs". Chinese medicine believes that bracken is sweet, slightly bitter and cold. It has the effects of clearing away heat, promoting diuresis, smoothing soup, benefiting qi and nourishing yin. It is mainly used to treat high fever, dizziness, muscle and bone pain, intestinal wind-heat toxicity, dysuria, women's damp-heat leukorrhagia, constipation or habitual constipation. Modern research has proved that bracken has the functions of lowering blood pressure, clearing fire and strengthening stomach.

Natural Antibiotic —— Portulaca oleracea

Portulaca oleracea L. is a kind of excellent wild vegetable which has been recorded in ancient books and contributed to human beings. It is Julia, with red stems, yellow flowers, white roots and black seeds, so it is also called five elements grass. Because it can be eaten fresh or dry, it can be used as grass or grain, and it has a good medical effect. Therefore, Chinese folks also call it "longevity dish" and "longevity dish". Modern scientific research has proved that Portulaca oleracea contains a large amount of norepinephrine and a large amount of potassium salt, and is rich in nutrients such as dihydroxyethylamine, malic acid, glucose, calcium, phosphorus, iron, carotene, vitamin B and vitamin C. Eating Portulaca oleracea regularly can not only supplement the body's nutrition, but also have no worries about raising cholesterol. It is really a good natural vegetable medicine.

Portulaca oleracea L. is not only edible as a vegetable, but also has high medical value because it is tender and juicy, cold and sour, and has the functions of clearing away heat and promoting diuresis, stopping dysentery and diminishing inflammation, and detoxifying and treating sores. Pharmacological experiments have proved that it has a strong inhibitory effect on many bacteria such as Shigella dysenteriae, Escherichia coli and Staphylococcus aureus, and has the reputation of "natural antibiotics". In summer and autumn, the diseases treated with it are enteritis, dysentery, hematuria, urethritis, eczema, dermatitis, leucorrhea with reddish discharge, various carbuncle swelling, furuncle, breast pain, hemorrhoid bleeding, poisonous snake dumpling injury and tuberculosis.

Thin vegetable-a good vegetable in early spring

Cabbage is a perennial herb of Typha. Another name is Pusun, Pucao and so on. Its shape and characteristics, the poem "Yong Pu", are vividly described: "When you leave the water, you will get a pu, and the water will disperse into beads. It's autumn, and it's spring. The first sprout is carved, and the dusk is painted with pepper. The sad hall sings, so I enjoy the golden body and thin vegetables in the wild beside the river, the pond and the shallow beach.

Thin dishes are called "anti-golden dishes". There was a touching legend: At the end of the Southern Song Dynasty, Liang Hongyu ate thin dishes alone by the lake, which was tender, sweet, crisp and fragrant. Immediately, he ordered his men to dig instead of grain, and finally defeated the thin dishes of the nomads from the army. The history of eating them in China is also very long. In The Book of Songs, there is a saying: "What is the difference?" Wei bamboo shoots and pu. " There is also a narrative in "Zhou Li": "The fact of adding beans ...", which means the Pu Cai and meat sauce on the plate. Now people eat Typha latifolia. It is to take the tender rhizome of cattail, peel and soak it, and eat it the next day. Can be fried, stewed, can be used as stuffing, can also be stewed meat, soup, meat and vegetables are suitable. According to nutritional analysis, the whole plant of Typha latifolia contains a lot of vitamins B 1, B2 and C, etc. It has the effects of dispelling rheumatism and inducing resuscitation. Indications: dysuria, mammary abscess, etc.

Malantou, a good medicine for wild vegetables

In spring, Malantou broke ground in the roadside wilderness, bringing people the breath of spring and decorating our dining table, bringing nutrition and health. Ceng Yun, Li Shizhen, Ming Dynasty: "Malan, there are many wet places in Huze. In February, the seedlings have red stems and white roots, and the long leaves have carved teeth. Southerners often dry them to make vegetables and steamed buns." It can be seen that people have been eating Malan for a long time

Malan is a good vegetable on the dining table, not only because it is delicious, but also because it is rich in nutrients. Besides protein, eggs, fat and carbohydrates, it also contains rich inorganic salts and vitamins, and its content of various nutrients is higher than that of tomatoes. Every100g of Malan contains 45mg of calcium, 69mg of phosphorus, 6.2mg of iron and 513mg of potassium, all of which are higher than spinach, and Malan has lower oxalic acid content and better absorption of calcium and iron than spinach. In addition, the content of vitamin A is equal to that of carrot, and the content of vitamin C is similar to the average value of citrus fruits. 5i? 5o

Malan is a good vegetable and can be used as medicine. According to Chinese medicine, Malan is pungent and cool, and has the effects of clearing away heat and toxic materials, cooling blood to stop bleeding, and inducing diuresis to reduce swelling. It can be used to treat sore throat, carbuncle, swelling, furuncle and stranguria. Fresh food is quite effective for sore throat, acute pharyngitis and tonsillitis. Decoction with water can prevent upper respiratory infection, acute conjunctivitis, stomatitis, periodontitis, mastitis and nosebleed, fundus hemorrhage caused by hypertension or eyeball pain caused by glaucoma. In recent years, Malantou has also been effective in treating hepatitis A and bacillary dysentery.

A good blood tonic-amaranth;

Amaranth is a kind of wild vegetable with small green and white flowers, commonly known as "human grass". It is wild all over the north and south of China in spring and summer, and the tender leaves germinated in spring are better for eating. Amaranth grows faster, and every time after the spring rain, or in front of the house, or at the roadside, delicate seedlings are born in dribs and drabs. At this time, the tender leaves are picked, the fragrance is tender and smooth, and the food is moist, which can be described as the best delicacies in spring.

Amaranth is rich in nutrients and contains more amino acids. Amaranth is high in protein, fat, calcium and phosphorus, and red amaranth contains more iron than spinach. According to the introduction of modern medicine, amaranth is one of the best vegetables for anemia patients, infants after operation and fracture patients because it contains more iron and calcium. Especially for anemia patients, it is more suitable for eating. Because the iron and calcium in amaranth have no worry about oxalic acid, its utilization rate is high and there are no side effects, which is beneficial to blood synthesis and regeneration.

Amaranth also has high medicinal value, and is known as "blood-nourishing dish" and "longevity dish" for improving eyesight, eliminating pathogenic factors, inducing resuscitation, benefiting the large and small intestine, clearing away heat and toxic materials, astringing and stopping bleeding, resisting bacteria and stopping dysentery, diminishing inflammation and relieving swelling, and can be used for treating acute enteritis, bacillary dysentery, typhoid fever, tonsillitis, urinary tract infection, constipation, schistosomiasis, filariasis, goiter and uterine cancer.

Amaranth can be eaten for a long time, but it should not be eaten too much at one time, otherwise it will easily cause daily dermatitis. People with indigestion, full abdomen, bowel sounds and thin stools should eat less or not for the time being.

The First Food of Spring Vegetables-Leek`

Leek, also known as leek, was called longevity leek and super corner grass in ancient times, and some people called it "the first food of spring vegetables".

In the early spring, when the wind was chilly and all kinds of vegetables were depressed, the folk custom of "testing the spring plate with yellow leeks" had long existed. Leek can be used as both main ingredient and ingredient. As a main ingredient, it can be fried alone or cold after blanching, and it is green and tender. As an ingredient, it can be combined with many animal raw materials and is suitable for cooking methods such as frying, frying and frying. As a seasoning, the fragrance is overflowing. In pasta, it can be used as the stuffing of buns, dumplings, wonton and other pastry snacks. Leek moss, crisp and tender, can be fried alone, cold or combined with it. Leek flowers can be pickled. Leek can be used as a main ingredient, as an ingredient, or as a filling for water stuffing and spring rolls. Leek has become a good vegetarian vegetable for ordinary families. It is not only tender and delicious, but also rich in nutrition and has high therapeutic value. It is rich in provitamin A, protein, fat, sugar, calcium, phosphorus, iron, vitamin C, cellulose, volatile oil and sulfide. The ancient Chinese medicine book "Materia Medica" says that leek is "the warmest and beneficial". "Notes on Materia Medica Classics" states that "when you are born, you will be pungent and promote blood circulation; when you are ripe, you will be sweet and tonify the middle energizer, benefit the liver, disperse stagnation and guide stasis." Therefore, eating more leeks can not only cure traumatic injury, choking and nausea, snoring and vomiting blood, hypochondriac pain and other symptoms, but also nourish liver and kidney, warm waist and knees, and promote yang. Medical scientists highly recommend it as a good diet for those suffering from impotence, leukorrhagia, polyuria, low back pain and leg weakness. In addition, leek contains a lot of provitamin A, which has the functions of moistening lung, caring skin, preventing and treating cold and liquid blindness. Rich in volatile oil and sulfide, it has the benefits of stimulating appetite and killing bacteria. In folk dietotherapy, chives are often used to stir-fry shrimp meat to treat male sexual dysfunction; Or pound fresh leek juice and take it with warm boiled water to treat gastroenteritis; Or swallow a large number of strips of boiled leeks, which can prevent constipation and treat metal foreign bodies by mistake. But those with deficiency-heat and indigestion should eat less.

In the past, wild vegetables were food for the poor, but now, wild vegetables have been eaten openly. Not to mention that these wild vegetables are free from chemical fertilizers and pesticides because they are wild. More importantly, many wild vegetables are rich in nutrition and have medicinal functions.

Ground vegetables are called magic herbs and are "natural treasures". In the spring of March or a little earlier, clusters of ground vegetables are arched in the wild. Picking it back while it is tender can make a variety of delicious foods. Cold dishes: put the washed dishes in boiling water, put a little vermicelli, and mix with proper amount of salt, monosodium glutamate and sesame oil, which is cool and refreshing, with good color, smell and taste.

Jiaozi: jiaozi, a local dish, is the best in the jiaozi family. Eating jiaozi, a local dish, has become a custom in the south every year around Qingming Festival. Chop up the washed vegetables, add a little scrambled eggs and shrimps, and make the jiaozi with three fresh fillings, which is fragrant but not greasy. SsR-

Boiled eggs with ground vegetables: choose some ground vegetables with flowers, put them in cold water and cook them with eggs. After cooking, eat eggs and drink water to clear your heart and improve your eyesight.

Local dishes are not only delicious, but also beneficial to people's health. The vegetables in the book contain protein, calcium, iron, phosphorus and other elements, as well as vitamin A and vitamin C. It can be used for preventing and treating internal bleeding, calculus of secretory system, nephritis, edema, gastropathy, dysentery, enteritis, etc.

Ulmus pumila is the fruit of elm. When spring is warm in bloom, elm branches will grow clusters of tender green fruits like copper coins, so people call it Ulmus pumila. ? Liuyuan Forum-Liuyuan Forum is so cool ~!

Yucai is also a good food on the table. Farmers in the north can eat many tricks when they eat elm money.

Yu Qian Tang: Wash Yu Qian, remove impurities, and boil in water. Stir in the egg white and sprinkle with a little sesame oil and monosodium glutamate. Put it in a bowl, white and green, very pleasing to the eye, fragrant, smooth and delicious. Elm cake: mix the washed elm with flour, sugar or salt, make it into a cake, and steam it in a steamer 15 minutes. Sweet and glutinous. zr"

YuQian Soup: Mix YuQian with corn flour or wheat flour and salt, and add water to make a paste. After the water in the pot is boiled, slowly pour it into the pot, stir it in one direction with chopsticks while pouring, and stop eating when the water is boiled again.

Ulmus pumila contains protein, carbohydrates, phosphorus, calcium, iron and vitamin A, etc.

Please pay attention when picking wild vegetables: first, not all wild vegetables can be eaten, even the edible wild vegetables have seasonal restrictions, and some wild vegetables are poisonous. Therefore, you must carefully identify when picking, and don't eat if you are not sure. Second, go to the vast mountains or fields to pick wild vegetables. Wild vegetables near urban factories and beside wastewater ditches are easy to be polluted, so don't pick and eat them.