Also called water celery and river celery. It is a perennial herb that grows in swamps or wetlands. Its young stems and petioles are used as vegetables. Water celery grows in low-lying paddy fields and requires little pest control. It is a purely natural, pollution-free green vegetable. It can be used to make sea rice and cress soup, cress dumplings, sea cucumber and cress porridge, etc.

2. Purslane

Also known as purslane, longevity vegetable. Generally reddish brown, the leaves are thick and obovate. It contains nutrients such as protein, thionine, riboflavin, ascorbic acid, and carotene. Purslane is very delicious when served cold with garlic, and the steamed buns are also particularly delicious.

3. Toona buds

Scientific data shows that every 100 grams of Chinese toon contains 9.8 grams of protein, and the contents of calcium, phosphorus, and vitamin C are among the best among vegetables. It also contains fat, crude fiber, iron, carotene, niacin and toonatonin. It has a special aromatic smell and is delicious and enjoyable to eat. It can be eaten cold, stir-fried, pan-fried, or pickled.

4. Platycodon

Also called bright-leaf vegetables, four-leaf vegetables, and monk's hat. What we eat is the root of Platycodon grandiflorum. The young shoots can also be fried and eaten, and they taste good. Platycodon grandiflorum has expectorant, antitussive, analgesic, antipyretic, hypoglycemic, anti-inflammatory, anti-ulcer and antibacterial effects.

5. Shepherd’s purse

One of the most common wild vegetables, its therapeutic effects are cooling blood and stopping bleeding, tonifying deficiency and strengthening the spleen, clearing away heat and diluting water. After blanching the shepherd's purse in spring, it can be eaten cold, dipped in sauce, made into soup, made into dumplings, etc. Simmer a bowl of sea cucumber and shepherd's purse porridge over low heat. It is nutritious and delicious. Sea cucumber can improve human immunity. It is low in fat and high in protein. It is an excellent tonic when paired with millet and shepherd's purse.

Extended information

1, wild vegetables that have been left out for a long time cannot be eaten. It is best to pick and eat wild vegetables now. Wild vegetables that have been stored for a long time are not only not fresh, but also have greatly reduced nutritional content and poor taste.

2. Some wild vegetables need to be soaked, such as yam, mountain garlic, etc. If not soaked, general discomfort may occur after consumption. These wild vegetables must be soaked in clean water for more than two hours to detoxify them before cooking. ?

3. Wild vegetables on trees such as thorn buds, elm money, etc. should not be fried and eaten. This kind of wild vegetables is more suitable for steaming or making sauce. If it is fried and eaten, it will be astringent and difficult to swallow.

Baidu Encyclopedia—Cress

Baidu Encyclopedia—Shepherd's Purse

Baidu Encyclopedia - Purslane

Baidu Encyclopedia—Toona buds

Baidu Encyclopedia - Platycodon grandiflorum

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