First, shepherd's purse
This is also a wild vegetable with a wide audience, also known as Dimi dish, ginger horn dish and so on. Generally, this kind of food grows in fields, fields, hillsides and streams. March and April are the best time to eat shepherd's purse, which is also the most tender at this time. It can be used to wrap jiaozi or scrambled eggs. It tastes sweet and tender.
To tell the truth, shepherd's purse is really hard to identify, and many people will confuse it with weeds. The tip of the leaf of shepherd's purse is pinnate, and the top of the leaf is triangular. In addition, shepherd's purse will not flow out of juice after it is broken, and it smells fresh and not pungent when placed under the nose. The most direct identification is that the flower of shepherd's purse is white, very small.
Second, bracken
Pteridium aquilinum is a kind of wild vegetable from snacks to big ones, which can be divided into mountain fern and water fern. As the name implies, one kind of Pteridium aquilinum grows on the mountain, and the other kind grows by the river. Pteridium aquilinum is added with leading vegetables and cat claw vegetables. Every spring is the time when bracken grows. At this time, bracken is crisp and tender, and my hand is broken with a gentle pinch. It is really unique for frying bacon. I can cook three bowls of rice.
Pteridium aquilinum is actually the tender leaves of ferns when they are still curled and unrolled. The whole outside is wrapped with a layer of fluff, which is purple-red. The tender leaves above are wrapped very tightly like a small fist, and the bare poles with fluff below are still very easy to recognize.
Third, water celery
Oenanthe javanica is the originator of the domestic celery we eat now. Its celery flavor is stronger. In my hometown, it is generally called wild celery or Shuiying. Oenanthe javanica generally grows in shallow water areas or on the banks of rivers, and most of them grow together in batches. My family usually uses it to fry dried incense, which tastes very crisp and tender and tastes very fresh.
Oenanthe javanica is very easy to identify. Its shape is similar to that of ordinary celery, but it is much smaller than ordinary celery, with dense leaves and small leaves. If you are not sure, you can pinch the leaves and smell it. There is a very strong celery fragrance.
Iv. purslane
Portulaca oleracea is very common in rural fields, even at home, which is also called longevity grass and five elements grass. Its growing season is usually in spring and summer, and summer is usually the most vigorous time for its growth. My grandmother often makes it into cold salad or scrambled eggs, which tastes crisp, sour and very appetizing.
Portulaca oleracea is also very easy to recognize. It has no fluff all over, and is generally laid flat on the ground. It has many branches, which are cylindrical, light green or dark red. The leaves and petioles are very thick, which is a little succulent. The flowers are yellow and small.