After the vernal equinox, it is the time when bloom is warm in spring, and it is also the season when wild vegetables come on the market one after another. When I was a child, I was short of living materials. After eating sauerkraut and radish all winter, I was most looking forward to the early arrival of spring, expecting to eat delicious wild vegetables as soon as possible. The first wave of wild vegetables is the most delicious food in my memory, perhaps because they have the breath of spring and a unique taste of spring.
After growing up and working, although I am far away from the countryside, I still pick some wild vegetables after the ancestor worship in Tomb-Sweeping Day every year. How many kinds of wild vegetables have you eaten? What is the deepest memory?
1, shepherd's purse
Shepherd's shepherd's purse should be one of the earliest wild vegetables eaten in spring in memory. Shepherd's shepherd's purse is widely distributed in fields all over the country. There are many ways to eat shepherd's purse, which can be fried and mixed, and can also be served with jiaozi and pancakes. When I was a child, my mother often made shepherd's purse pancakes, and the freshly baked shepherd's purse pancakes were very good.
Special function:
Shepherd's purse has the effects of invigorating spleen, nourishing liver, clearing eyes, inducing diuresis and stopping bleeding.
2, bracken
Pteridium aquilinum is also called monkey leg in many places, which is also a unique delicacy in early spring. Pteridium aquilinum grows rapidly, so its feeding period is very short. The best eating length is when it grows to about 10 cm, when the tender branches and leaves are not fully spread. There are many ways to eat it, which can be fried, wrapped in jiaozi or dipped in sauce. It is tender, crisp and refreshing, and very delicious.
Special efficacy: Pteridium aquilinum has the functions of clearing away heat and toxic materials, moistening lung, activating collaterals and killing insects.
3. Artemisia annua
Artemisia ordosica is a perennial herb belonging to Artemisia of Compositae. The best feeding time of Artemisia ordosica is from the end of March to the beginning of April, that is, around Tomb-Sweeping Day. At this time, Artemisia ordosica has just begun to turn green. Its eating methods are generally pancakes and steamed rice. The newly grown young leaves have a unique fragrance of Artemisia ordosica. Just steamed rice of Artemisia ordosica, put some minced garlic on it, and then pour the cooked cooking oil. This is the taste of spring.
Special efficacy: Artemisia annua has the functions of clearing away liver and toxic materials, clearing away heat and dampness, and also has certain effects on arthritis and rheumatism.
4. Dandelion
Dandelion also has a place called Popo Ding. I believe there must be many friends who have eaten it. The first crop of dandelion just grown in spring tastes the most delicious. Dandelion can be eaten in many ways, such as pancakes, cold salad, stir-frying, dipping in sauce, soup and porridge. It can be eaten in almost any way you can think of. If you pick enough, you can also make dumplings. Dandelion tastes a little bitter, but it is still within a relatively acceptable range.
Special efficacy: Dandelion is also called diuretic grass, which has high medicinal value, diuretic, cholagogic, heat-clearing and detoxicating, and anti-inflammatory effects.
5. Garlic
Garlic is a kind of wild vegetable dug up in childhood. Its leaves, stems and roots are edible, and its taste is similar to that of garlic, but it is not as spicy as garlic. The garlic in early spring seems to be more delicious than other times, and there are many ways to eat it. It can be used for stir-frying and raw mixed vegetables, and can also be made into pancakes. When I was a child, I dug a basket of garlic with my friends, and my mother fried a plate with eggs when I came home. At this time, I could eat more rice.
Special efficacy: Garlic has a certain effect on children's spleen and stomach deficiency, food accumulation and abdominal pain.
6. Grey vegetables
Gray vegetables are eaten a little later. Generally, they can be eaten from April until June. There are also many ways to eat gray vegetables, which can be fried, stuffed and steamed. When I was a child, my mother often boiled them with boiling water and then poured them into hot oil to eat them cold. Gray vegetables grow rapidly. April and May are busy farming seasons. After working in the fields, adults will pick some young branches of gray vegetables.
Special effects:
Grifola frondosa has the effects of lowering blood pressure, relieving pain, eliminating dampness and killing insects, and can also prevent anemia in children, which is also helpful for calcium deficiency in middle-aged and elderly people.
7. Amaranth
Amaranth usually grows in the fields. The best feeding time of amaranth is from April to July, which is longer than that of gray vegetables. Amaranth is usually eaten by stir-frying, cold salad (after boiling water) and making dumplings. Amaranth is rich in nutrition, mainly including vitamin K, calcium, iron and other nutrients. There is an old saying? June amaranth, when eggs, July amaranth, gold is not changed? It can be seen that the nutritional value of amaranth is not as delicious as that in the field, although it is planted artificially now.
Special effects:
Amaranth has the effects of strengthening bones, improving eyesight, clearing away heat and relaxing bowels.
9. Purslane
Portulaca oleracea, yes, you are not mistaken, that is, Portulaca oleracea belonging to Helianthaceae, which has strong vitality. What I remember most about Portulaca oleracea is what my mother said when I was pulling weeds with my mother as a child? Unplugged purslane can only be removed by turning its roots upside down and basking in the sun, otherwise it will grow. The eating method of Portulaca oleracea is generally porridge or mixed vegetables. Portulaca oleracea tastes a little sour. You can try less for the first time if you haven't eaten it.
Special effects:
The whole plant of Portulaca oleracea L. has a medicinal effect, which has a certain effect on dysentery and enteritis, and can also prevent cardiovascular diseases such as increased cholesterol.
10, Oenanthe javanica
Oenanthe javanica generally grows in the place where the spring water flows, and the feeding time can be from spring to summer. The eating methods are also very rich, such as stir-frying, cold salad, steamed rice, jiaozi, steamed buns, etc. Oenanthe javanica has a unique fragrance, and people who like it may particularly like it, but people who don't like it may not smell it at all. On childhood holidays, they carry baskets with their friends, roll up their trousers and step barefoot in the cool spring water to pick Oenanthe javanica, which is not only
Special effects:
Oenanthe javanica has the effects of clearing away heat and toxic materials, moistening lung and eliminating dampness, and has a certain auxiliary effect on hypertension, cold and fever, and urinary tract infection.
1 1 Toona sinensis
Toona sinensis has recently surpassed cherries and become a new means to show off its wealth. The price of the first wave of Toona sinensis in spring is as high as that of 200 yuan per catty. It is estimated that the only one who can afford it is mine at home. I don't know if there are several Toona sinensis trees at home when I get married in the future. In April of my childhood, Toona sinensis was the most anticipated game. Break off a few tender buds and go home to make a plate of Toona sinensis scrambled eggs. Delicious!
Special effects:
Toona sinensis is rich in nutrients, including calcium, phosphorus, potassium and sodium, and has the function of tonifying kidney and consolidating essence and qi.
12, thorn shoots
Thorny buds are also a rare delicacy in early spring, which is generally only available in some parts of Northeast China. It looks a little like Toona sinensis, but it is more crisp and juicy than Toona sinensis, and it doesn't have the unique taste of Toona sinensis. Therefore, it is more popular than Toona sinensis in areas with prickly buds. The first wave of thorn buds in spring is also very expensive, and the use methods are generally dipping sauce, stir-frying and making buns.
Special effects:
The thorn bud has the function of invigorating qi and calming the nerves, and has a certain auxiliary effect on the treatment of neurasthenia, rheumatism and hepatitis.
13, Yuqian
There are many people who may know about Yu Qian, but not many who have eaten it. Liu Shaotang, a famous modern writer, once wrote an essay "Yu Qian Fan". I believe many friends have learned this text when they were at school. The eating season of Yu Qian was from March to April. In the 1950s and 1970s when there was war and material shortage, Yu Qian Fan was a delicious food in spring, and even the newly picked Yu Qian could not help but grab a handful of it and put it in his mouth and bite it.
Special effects:
Yu Qian has the effects of invigorating spleen, calming nerves, clearing away heart fire and reducing fire.
14, Robinia pseudoacacia flower
Every time Robinia pseudoacacia flowers come to bloom, clusters of white Sophora japonica flowers are covered with branches, and the air is filled with a faint and elegant fragrance, which is refreshing. Sophora japonica tastes fragrant and sweet, rich in vitamins and various minerals. The delicacies made from Sophora japonica flowers are: Sophora japonica tofu, fried Sophora japonica cake, Sophora japonica cabbage, steamed Sophora japonica and so on.