1. Purslane

Purslane is also known as purslane, purslane, and five-square grass. It is generally reddish brown and has thick, obovate leaves. It contains protein thionine, riboflavin, ascorbic acid and other nutrients. Since it contains a lot of acidic substances, it will feel slightly sour when you eat it. The whole plant is used for medicinal purposes. It has the effects of clearing away heat and dampness, detoxifying and reducing swelling, reducing inflammation, quenching thirst, and diuresis; the seeds improve eyesight; and can also be used as veterinary drugs and pesticides.

The young stems and leaves can be used as vegetables, have a sour taste, and are also good feed. There are many ways to eat it. After blanching, it can be fried, served cold, or stuffed. Such as garlic mixed with purslane, purslane scrambled eggs, purslane stuffed buns, purslane porridge, etc.

2. Shepherd's purse

Shepherd's purse is also called water chestnut. You can often see dots of shepherd's purse flowers on the edges of fields. The stems and leaves of shepherd's purse are eaten as vegetables. Its therapeutic effects are to cool blood and stop bleeding, tonify deficiency and strengthen the spleen, clear away heat and diuresis.

In spring, pick some young stems and leaves or overwintering buds of shepherd’s purse. After blanching, they can be eaten cold, dipped in sauce, soup, or stir-fried. Shepherd’s purse dumplings and shepherd’s purse wontons are indispensable delicacies on the table in spring. In addition, you can also Make delicious shepherd's purse porridge.

3. Dandelion

Dandelion is also known as mother-in-law. Its pollen contains vitamins and linoleic acid, while its branches and leaves contain choline, amino acids and trace elements. The functions of dandelion are to clear away heat, detoxify, reduce swelling, and be a diuretic. It has antibacterial effects, can stimulate the body's immune function, and achieve choleretic and hepatoprotective effects. Its main ingredients are dandelion, dandelion sterol, dandelion picrin, pectin, inulin, choline, etc., which can prevent and treat lung cancer, gastric cancer, esophageal cancer and various tumors.

After blanching the young stems and leaves of dandelion It can be eaten raw, fried or made into soup. It can be mixed with jellyfish skin and fried shredded pork. It can also be mixed with green tea, licorice, honey, etc. to make a cup of dandelion green tea, which can clear away heat, detoxify and reduce swelling.

4. Amaranth

Amaranth is a wild vegetable with small green and white flowers. It is found wild in the north and south of my country in spring and summer. Amaranth has high medicinal value and is known as "blood-tonifying vegetable" and "longevity vegetable". Amaranth is rich in nutrients, including more amino acids. Amaranth is relatively high in protein, fat, calcium and phosphorus, and red amaranth contains more iron than spinach. According to modern medicine, amaranth is one of the best vegetables for anemia patients, infants after surgery, and fracture patients because it contains more iron and calcium. Especially for patients with anemia, it is more suitable to eat more.

The young stems and leaves of amaranth are wild vegetables and can also be used as livestock feed. For consumption, the young leaves that sprout in spring are the best. Amaranth grows quickly. Every time after the spring rain, either in front of or behind the house, or on the side of the roadside, delicate seedlings will sprout on the ground. At this time, the young leaves are picked and eaten. They are fragrant, tender and moist, making it a delicacy in spring.

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