Hello, longleaf ashwagandha is a wild vegetable, its leaves are soft, flavorful, rich in nutrients, can be eaten. The following is the detailed eating process:

1. Selection: When picking long leaf ashwagandha in the wild, choose the fresh and tender leaves that are growing in the bushes and are not contaminated, and avoid picking the leaves that are insect-infested, necrotic or yellow.

2. Cleaning: put the picked long leaf ashwagandha in water to soak and wash, wash gently rubbed to avoid damage to the leaves, clean, put in a dry place to dry.

3. Cooking: Long-leafed ashwagandha can be cooked into soup, stir-fry or coleslaw. When cooking, you should blanch the leaves first, cook them until they become soft, fish them out and drain them and set aside.

4. Seasoning: Before cooking, you can add an appropriate amount of seasoning according to personal taste, such as salt, soy sauce, vinegar, chili and so on.

5. Eat: After cooking, the long leaf ashwagandha can be added to rice or noodles and eaten, or eaten as a soup dish or coleslaw.

Note:

When picking wild greens, pay attention to your own safety and avoid picking poisonous plants or picking in heavily polluted areas; always wash them when eating and cook them thoroughly to avoid potential health risks.