In the past, it was more because of the lack of economic conditions that we needed to dig wild vegetables to satisfy our hunger. But in recent years, our living conditions have improved and we have returned to the pursuit of wild vegetables.
In fact, many spring wild vegetables not only taste fresh and refreshing, but also have the same origin of medicine and food and have certain edible value. In this issue, I recommend Lu Xiao's "Eight Treasures of Shan Ye" to everyone, whether rich or poor. Fresh and tender nutrition, don't be soft when you meet it. Wild vegetables are not only simple and tender, but also a gift from nature. If you miss them, you will have to wait for a year.
1, broken ear root (houttuynia cordata)
The root of Cynanchum auriculatum is not only a wild vegetable, but also a medicinal material. It is also called Houttuynia cordata Thunb. The leaves of fresh plants are like sweet potato leaves, which have an unpleasant but unique fishy smell, hence the name Houttuynia cordata Thunb.
Houttuynia cordata, which can be bought in the ordinary market, generally has only white slender roots. Mainly cold sauce to eat. Add some cold sauce and pepper to stir, which can not only relieve summer heat and boredom, but also have a unique flavor. Many people have different opinions about its taste.
If Houttuynia cordata is to be used as medicine, it is necessary to dry the leaves and roots together and chop them up to make tea, which has a good edible effect on relieving cough, clearing away lung heat and resolving phlegm.
2. Three-leaf celery (duck feet)
When someone hears the word celery, they think it is a kind of celery. In fact, it is right or wrong. This three-leaf celery grows in crevices or wet rocks, and its leaves are somewhat similar to celery. At the same time, three leaves are combined into one, so it is called three-leaf celery. In some rural areas, it will be called "duck feet".
The way the older generation eats clover celery is generally fried meat. Now people who know how to eat people will also use it to make cold dishes and taste the unique fragrance of three-leaf celery. According to the older generation, this kind of three-leaf celery also has quite good functions of stabilizing the middle, stabilizing the middle and suppressing blood, so it is very popular with the older generation in some rural areas.
3. shepherd's purse
Shepherd's purse Shepherd's purse can be regarded as "the taste of spring", with tender and crisp leaves and rich nutrition. Contains a variety of macro-and micronutrients, protein, crude fiber, carbohydrates, etc., which can enhance intestinal peristalsis and help prevent and treat three high and cardiovascular diseases.
Shepherd's purse has a strong eating cycle, just like Malantou and Toona sinensis mentioned below. It is not good to taste it after spring or time, so friends who know how to eat will process the shepherd's purse that can be bought or picked now, and then put it in the refrigerator.
Preservation method of shepherd's purse: wash the freshly bought or picked shepherd's purse with light salt water, blanch it in boiling water 10~ 15 seconds, take out cold water, squeeze out water, make jiaozi, wrap it with plastic wrap and seal it, and then put it in the refrigerator for freezing preservation. It won't be bad for months.
4, bracken
You can't see bracken in food stalls, but you can definitely see it in salad shops, because bracken is one of the salad dishes.
Fresh bracken is known as "longevity dish", "fruit delicacy" and "king of wild vegetables" among the people. Some places are called cat's paws and leading vegetables, which are rich in vitamins, protein, fat and minerals. The most prominent feature is its appearance, curly leaves, deep purple stems, crisp and delicious taste, smooth as mucus, and quite good after eating.
5. Toona sinensis
When it comes to wild vegetables in spring, we have to mention this kind of Toona sinensis, which is deeply loved by people in the north and south. Toona sinensis is called "the vegetable on the tree" because it grows on trees and has a unique way of germination. It has high nutritional value. After entering the spring, fresh and delicious Toona sinensis buds will begin to appear on the tender buds of Toona sinensis trees. Smell the smell of Toona sinensis, and your mouth will be greedy.
After all, the delicate flavor of Toona sinensis can't be eaten after spring. The high price of Toona sinensis this year highlights the "golden price" of Toona sinensis. Some first-tier cities sell nearly 100 yuan a catty, and local deer also cost 40 to 50 yuan. If you can plant a few Toona sinensis trees in front of your house and sell them for a spring, I believe you can make a lot of money!
The delicious eating method of Toona sinensis is as simple as possible, which can highlight the freshness of Toona sinensis, such as Toona sinensis scrambled eggs and Tofu with Toona sinensis. Every dish is an excellent Toona sinensis dish.
However, it should be noted that although Toona sinensis is delicious, it also contains a lot of nitrite and nitrate, which is easy to cause cancer. You should blanch it before cooking, so it tastes healthier.
6. Malantou
There is a folk saying that "I don't know the freshness of spring without eating Malantou" left by my ancestors, which fully highlights the freshness and refreshing of Malantou. Other folk names include chicken intestines, chrysanthemums and loach skewers. It has high edible and medicinal value, and has the functions of clearing away heat and toxic materials, diminishing inflammation, resisting bacteria and relaxing bowels.
To taste Malantou, you should choose the most tender stems and leaves of the plant head, simply wash them, blanch them and taste them in cold sauce. You can taste the unique fragrance of Malantou, faint chrysanthemum fragrance, chew slowly, and leave fragrance on your lips and teeth.
And southerners are very particular about eating Malantou. "Before the Ming Dynasty, Malantou was a treasure, and after the Ming Dynasty, Malantou was grass." The best time to taste Malantou is before Tomb-Sweeping Day. After Tomb-Sweeping Day, Malan got old, and his leaves tasted like old chrysanthemum leaves and herbs, so he could only feed them to cattle and sheep.
7, white ghost ignition
I believe that friends who listen to this name for the first time 1 will think: what the hell?
To tell the truth, I have only heard of this wild vegetable in my daughter-in-law's hometown. Hakka people will know this dish better. Its characteristic is that flowers hang down in groups like lanterns, glow at night and disappear at dawn, so glistening ghosts are lit, and some places are also called "ghost lanterns".
This wild vegetable has certain medicinal value, which can relieve cough and pain, and clear away heat and toxic materials. According to my daughter-in-law, when I was a child, whenever I caught a cold and coughed, I would give some money to the old people in the village to help me choose, and use it to boil water for the children to bathe and decoct water, which is quite good.
8. Saxifraga (Portulaca oleracea)
The roadside of the field is covered with flowers and plants, including the mouse ear vegetable, which is the purslane we are familiar with.
Friends who grew up in the countryside are familiar with Portulaca oleracea. In the past, Portulaca oleracea was used to feed pigs as pig feed or pull weeds, but in recent years, Portulaca oleracea has sold well in the market and many people have tasted it.
Portulaca oleracea is characterized by sour taste, but it is very appetizing, with high edible value and medicinal value. If it is sold in the vegetable market, you might as well buy some and try it.