The wild vegetables that can be eaten in rural areas include:

1. Shepherd's purse.

Shepherd's purse is the most common wild vegetable in rural areas. It not only has a unique and delicious taste, but is also rich in nutrients and is deeply loved by people. There are many ways to cook shepherd's purse, the most common ones are making stuffings, stir-frying or making soups. After eating, your mouth will be filled with a fragrant aroma, which is evocative. Moreover, the medicinal value of shepherd's purse is also very high. You can check the information for details.

2. Dandelion.

Dandelion is also called mother-in-law. It can be stir-fried, eaten raw, eaten cold, made into tea, and used as stuffing. The root can also be used to make soup. It has a refreshing and slightly bitter taste, but dandelion still has many functions. .

3. Malan.

Malan, also known as Malan head, has two types: red stems and green stems, and there is also a kind that looks all fluffy and not tasty. Malan is small and inconspicuous on the roadside, but as a wild vegetable, it can be blanched and eaten cold, or fried.

4. Amaranth.

Amaranth is commonly known as big leafy vegetable. Regular consumption of amaranth can enhance physical fitness. Amaranth is rich in protein, fat, sugar and a variety of vitamins and minerals. The protein contained in amaranth can be fully absorbed by the human body than milk. The carotene contained in amaranth is higher than that of solanaceous fruits, which can It provides rich nutrients to the human body, which is beneficial to physical fitness and improves the body's immunity. It is known as the "longevity dish".

5. Bitter herbs.

Bitter cabbage, also known as bitter endive, contains protein and multiple vitamins such as potassium, calcium, magnesium, phosphorus, sodium, and iron. Its young leaves can be eaten. It has a slightly bitter taste when eaten raw, but the bitterness can be removed by scalding it with boiling water and heating it until cooked. Bitter vegetables can be fried with meat, scrambled eggs, made into soup, or added with some soybean flour to make small tofu. They can also be blanched in boiling water and dipped in noodle sauce.