Fern, a wild vegetable, is also known as fern, deer fern, fist dish, cat's paw, leading dish, fern moss and so on, so as long as these names are above, they all refer to fern. Pteridium aquilinum is cold in nature, sweet in taste and slightly bitter. Eating Pteridium aquilinum has the effects of sterilization and clearing fire, invigorating spleen and qi, and clearing away heat and toxic materials.

Pteridium aquilinum is usually eaten fresh or dried as a dried vegetable, and is often cooked with eggs and meat ingredients. However, whether it is eaten fresh or dried, it is necessary to blanch it in order to remove the stickiness and earthy smell of bracken.

2. watercress

Watercress, also known as watercress, watercress, Guangdong mustard, watercress, watercress and aquatic wasabi, has different names in different places. Watercress is cold, sweet and slightly bitter, and its eating and cooking methods are flexible and diverse. It can be fried, cold, soup, stuffing, pickled and dried, etc., and the taste is delicious. Watercress is usually eaten with beef, lean pork and red dates.

3. Oenanthe javanica

Oenanthe javanica, also known as medicinal celery, wild coriander, Chukui, Shuiying, Puqin and Xiangqin, has different names in different regions. Oenanthe javanica is cool, sweet and bitter. Because it contains volatile substances, the aroma of Oenanthe javanica is rich, and eating Oenanthe javanica can help to stimulate appetite and help digestion. The common eating methods are stir-frying, making soup, cold salad or as stuffing for various fillings. Often eaten with tomatoes, red dates, beef and other ingredients. However, in cooking, you have to blanch the water.

4. Purslane

Portulaca oleracea L., also known as Cynanchum komarovii, Cynanchum komarovii, Longevity, Amaranthus pengsi, Amaranthus thousand petals, Equisetum komarovii, etc., has always enjoyed the reputation of "natural antibiotics". Portulaca oleracea should be blanched in the cooking process to remove odor. Edible methods can be fried, cold, or used as stuffing and dried to make dried vegetables. The ingredients that are often paired with purslane are eggs, chicken and lean meat.

5, mint

Mint, also known as Rendancao, Su Mint, Fish Vanilla, Night Breathing Fragrant, etc. There are many ways to eat mint, a wild vegetable. Its main edible parts are its leaves and stems. It can be squeezed into mint juice, used as a cooking seasoning or spice for other foods, and also used for making tea and drinking sparkling wine. Usually paired with ingredients are lemon, chicken and dark plum.

6. Perilla frutescens

Perilla frutescens, also known as red perilla, fragrant perilla, black perilla, green perilla, wild perilla and white perilla, has the characteristics of warm nature and pungent taste. Perilla frutescens is rich in nutrients, the most abundant of which are vitamins C and B2 and carotene. Perilla usually needs to be blanched before cooking. It can be cold, fried, stewed, pickled and made into soup. Usually paired with crab, duck, ginger and garlic.

7. Pogostemon

Pogostemon fragrans, also known as cat's tail incense, mint with big leaves, Daphne odora incense, fennel, water hemp leaves and so on. Because Pogostemon fragrans is rich in volatile oil, long-term consumption is helpful to digestion. The edible methods of Pogostemon rugosa are cold salad, stir-fried food and as an invagination auxiliary material, all of which are very delicious, but they also need to be blanched during cooking. Usually accompanied by rice and fish.

8. Bitter vegetables

Bitter vegetables, also known as sowthistle, sonchus sonchifolius and so on, have the characteristics of cold and bitter taste, and are rich in carotene, vitamin C, potassium salt, calcium salt and other nutrients. Bitter vegetables are usually eaten raw, fried and cold, and it is best to blanch them in advance to remove bitterness, which makes them taste better. It is usually accompanied by pork and liver.

9. Yu Qian

Ulmus pumila L., also known as Ulmus pumila L., Ulmus pumila L., Ulmus pumila L., Ulmus pumila L. and Ulmus pumila L., is rich in nicotinic acid, calcium, phosphorus and other minerals. Long-term consumption will help to stimulate appetite. Yucca is most suitable for raw food. Eating Yucca raw is particularly refreshing and has a fresh, crisp and sweet aesthetic feeling. In addition to raw food, there are many ways to eat elm money, and the food and dishes are delicious. For example, the steamed corn bread made of elm money and corn flour is soft and sweet to eat. Rice porridge or millet porridge made of elm money tastes even more fragrant and smooth; You can also make all kinds of stuffing with eggs, shrimps and lean meat, which tastes delicious and refreshing.

10, Chrysanthemum indicum

Wild chrysanthemum, also known as wild chrysanthemum and wild Huang Ju, has the characteristics of slight cold and bitter taste. Wild chrysanthemum is usually eaten as stuffing, soup, cold salad or fried food and dried vegetables. However, the bitterness of the wild chrysanthemum is very heavy, so it is necessary to blanch the wild chrysanthemum for a few minutes before soaking it in clear water for about 1 hour to better remove its bitterness.