2, mugwort. The green color of the green dumplings is mixed into the glutinous rice flour with the juice of mugwort, which has the effect of warming the menstruation, removing dampness, dispersing cold, stopping bleeding, anti-inflammatory, calming asthma, relieving coughs, stabilizing the fetus, and anti-allergy. Nowadays, some stores make green dumplings with wheat grass, some with mugwort juice, and some with other green leafy vegetable juice and glutinous rice flour pounded and then filled with bean paste. The traditional way is usually made with green wormwood, and the green dumplings made have a light fragrance of wormwood.
3, sage. Sage is also known as Qingming Vegetable, its young stems and leaves can be eaten, is a spring wild vegetables, but people still like to use it to make green dumplings. In Zhejiang Lishui area, people will not blossom Qingmingcai boiled and drained, placed in a cool place to be moldy, this time the "moldy dry Qingmingcai" with a special flavor, with which to do the green dumplings are very fragrant, but also very chewy. In Hubei, Chongqing, Hunan and other places, people are also good with Qingming vegetables to make food, usually blanched and chopped, add glutinous rice flour, rice flour and other raw materials, made into the shape of a round cake, with the local language called "Qingming Po".
4, wheat green. Wheat green is a plant similar to wheat, it is not tall, no fruit, but the juice is thick liquid, emitting a wisp of fragrance. But wheat green is not good to buy, mostly wheat green juice.
5, Malan head. Malan head was originally wild planted on the side of the road, the field, in all parts of the country are distributed, because Malan head can be used and unique flavor, rich in nutrients, won the public's favorite, especially in the Ching Ming Festival and Cold Food Festival, many places still retained the habit of eating cold food, so the Malan head is the spring of the seasonal fresh vegetables.