Yellow quail cabbage (Youngia japonica) Asteraceae chicory yellow quail cabbage genus

Annual or biennial herb. Growing on slopes, roadsides, forest margins and wilderness. Stems erect, leaves basal, oblanceolate, fiddle-pinnatifid. Lobes with sinuate teeth, petioles slightly winged. Heads stalked, arranged in corymbs, panicles, and cymose; involucres cylindrical, outer involucral bracts much smaller than inner, inflorescence buttresses flat; all ligulate flowers, corollas yellow.

Alias: Hairy Lianlian, Wild Mustard Fujian, Yellow Flowering Branch Herb, Wild Green Vegetable, Returning Sun Grass

Eating

1. Wash the edible parts, soak in salt water for a day and night, remove the bitter taste, then stir-fried or boiled, or can be used to boil water, cut into pieces and dipped in seasoning to eat.

2. The flower buds with stalks picked, cut into pickles pickled, can also be fried and eaten.