The method of keeping fresh in the shade removes the inedible parts of the collected wild vegetables, washes them with clear water, lays them flat on a net rack made of gauze or fine iron wire, and leaves them 30-40 cm away from the ground, then dries them in the shade and naturally dries them. This method is widely used, such as auricularia auricula and day lily. It is also possible to dry wild vegetables in the sun, but some green wild vegetables become lighter in color and the visual effect is not good. The blanching preservation method will control the moisture content of the washed wild vegetables, boil them in water or steam them in a steamer until they change color, which is similar to drying them in the shade and drying them in the sun. Although this method is troublesome, it has a long storage time and pure taste and color. For example, this method is used for the preservation of Artemisia ordosica buds. Quick-frozen preservation method: put the washed and dried wild vegetables into standard food bags, freeze at -40℃ for 30 minutes, and then store at-65438 08℃. Wild vegetables are both vegetables and medicines, which have high medicinal value, and have good curative effects on hypertension, coronary heart disease, diabetes and cancer, and can prevent many diseases. This is unmatched by ordinary cultivated vegetables.