The trees in the garden were all green and luxuriant, and the crystal morning dew rose in the sunshine.
Spring has filled the earth with hope, all things show a prosperity.
Often fear that the Chill autumn comes, the tree ye er yellow fall a hundred herbs also withered.
Rivers run to the sea to the sea, when can return to the west?
A lazy youth, a lousy age.
However, the "sunflower" in the opening green garden is not known to modern people.
Sunflower is an extremely important vegetable in ancient China, which can be seen in countless classic works in ancient times, showing the popularity and prosperity of sunflower cultivation at that time.
The Book of Songs, the Wind and July: In July, Heng Kui and Ji.
The Tenth Five-Year Military Conscription in the Han Dynasty: Cooking grain for cooking, picking sunflower for soup.
Li Shizhen in the Qing Dynasty said in Compendium of Materia Medica: Sunflower is a common food in ancient times, but it is quite fresh today. There are purple stems and white stems, and white stems are the best. Small flowers with big leaves and purplish yellow flowers, and the smallest one is called duck's foot sunflower.
Kwai, from the ancient Chinese meal in the past, has fallen to the rare "wild sunflower" today, which may be the reason for the selection of the superior and the inferior, or the result of people's more worship of western exotic fruits and vegetables. In short, it is a pity!
Sunflower, also known as wild sunflower, commonly known as winter amaranth, is sweet and cold in taste, clearing away heat and toxic substances, promoting diuresis and promoting lactation.
In the late 1990s, during that winter month, my cousin had been short of milk after giving birth to her little nephew. The baby didn't have enough to eat, and she cried during the day and made trouble at night. The whole family worked very hard.
After several rounds of tossing and turning, grandma asked someone to get a black cow nose and pulled a handful of winter amaranth from the vegetable garden. Slice the cow nose, cook the soup with shredded ginger and salt. After the soup is soft and rotten, throw it into the cut-off winter amaranth and give it to the confinement's cousin while it is hot.
A bowl a day, less than a week, the cousin's milk gradually increased, and the little nephew slowly stopped crying and sleeping. After half a month, the milk secretion was so strong that the baby couldn't eat it, so it had to be squeezed out and dumped.
This is the first time I have seen the magic of winter amaranth.
Little me, I changed the pretence that winter amaranth was served on the table, and at most I perfunctory my mother with only two chopsticks, and I fell in love with it from the bottom of my heart.
The method of winter amaranth, or stir-fried with lard, or set fire to it in the middle of the high uplift (the residue of burning wood), is rinsed in a copper hot pot with soup around it until it is soft, and the entrance is smooth and smooth, similar to another kind of green and soft silkworm dish (auricularia auricula) that is increasingly rare.
When I was a child, every family planted winter amaranth, which can always be eaten in the next spring. When it is tender, the stems and leaves are pinched and eaten together. When it is slightly old, it can only be eaten by choosing leaves.
The winter amaranth can grow to the height of more than half of an adult, and it is covered with purple and white flowers. The wind blows the branches and leaves shaking, and behind the shadowy green, the mother wearing a yellow hat bows her head and hoes the grass.
Going out to work, leaving my hometown, traveling north for many years, and never eating winter amaranth on the table in another city seems to confirm the fact that sunflower has become a "wild sunflower".
Only in the twelfth lunar month of the Spring Festival, when I went home to visit relatives and reunite, my mother served a plate of bright green winter amaranth, and I felt that it was really precious to be able to eat this former "master of all kinds of dishes".
China people are industrious and intelligent people. For the plants, fruits, vegetables, millet, which are closely related to our lives, we can always try our best to study their pharmacological properties, match a reasonable diet, conform to the natural time sequence, have the same origin of medicine and food, and be in harmony with nature.
Comply with the attributes of the four seasons, eat radish in winter and ginger in summer; Adapting to the characteristics of the region, Hunan people eat spicy food and Sichuan people like hemp; However, local people often have local seasonal dishes, and the sweetness and nutrition of local apples are not worse than those of imported red Fuji.
In ancient times, Shennong tasted a hundred herbs and sacrificed his life to try poison. Now, Tu Youyou, who is 80 years old, has been refining artemisinin for decades, and has finally made outstanding contributions to the promotion of world medical development.
Chinese herbal medicines in the motherland are world-famous and worthy of our pride.
But nowadays, the vegetation everywhere on the roadside doesn't talk about children. How many names can adults shout out? It is very sad that some teenagers can't even tell leeks from onions.
How many people in the world can know sunflower today? Did we lose Kwai or did Kwai give up on us?
The treasure and wisdom handed down by our ancestors should be passed down proudly by our descendants.
A plant, a fruit and a vegetable, a meter and a millet have their own significance and value, which is also a part of our profound traditional culture, and Chinese people should cherish it.