1. Raw food: Some non-toxic, delicious or sweet and sour wild vegetables can be eaten raw, such as chicory, Polygonum hydropiper, rhubarb in North China, garlic with small roots, etc. After cleaning and disinfection, they can be eaten raw or mixed with seasonings. In this way, vitamins will not be lost or lost very little.

2. Stir-fry, make soup or make stuffing: Wild vegetables that are nontoxic and odorless, such as Kochia scoparia, wild amaranth, shepherd's purse, bean sprouts, cockscomb, turnip, arrowhead, seaweed, revolutionary dishes, bracken, Commelina communis, etc., whose tender stems and leaves can be fried or boiled after cleaning. It can also be used as stuffing, and it tastes good.

3, cool food: some non-toxic and delicious wild vegetables, such as purslane, sea milk grass, celery and Malantou. Wash, scald with boiling water, add seasoning and eat cold. This way of eating can get rid of the bitter taste of all wild vegetables, and the loss of nutrients is not great.

4. Stir-fry after boiling, soaking and juice removal: some bitter wild vegetables, such as Agrimonia pilosa, Potentilla anserina, bitter vegetables and cold dishes, yellow-flowered dragon teeth, Artemisia selengensis, etc., wash the edible parts, first blanch or boil them with boiling water, then soak them in clear water to remove bitterness, juice removal and stir-fry. This way of eating loses more nutrition.