Big pictures of 66 kinds of wild vegetables, all the wild vegetables you want here, so that you can easily identify all kinds of wild vegetables. In recent days, many of us here are picking wild vegetables, which are used to dry and preserve stews to eat. We have also picked wild purslane these days to come back and eat it cold, and we have also dried some and saved it for cooking. In fact, there are many varieties of wild vegetables, and today I will take you to know 66 different wild vegetable pictures and eating methods.
1. Knotweed
Knotweed is a wild vegetable marketed in the summer, and the taste of knotweed is sour, so it is also called sour barrel. There are many small spots on the pole of knotweed. It can be peeled and eaten as a dish, or used to stew soup, or can be made into an iced drink.
Knotweed
2. Purslane
Purslane is the wild vegetable that is now on the market in large quantities, and the leaves of purslane are emerald green and the rods are purple-brown. Fresh purslane blanched water cold mix, stir-fried to eat. Purslane can also be blanched in water and dried for preservation. Sun-dried purslane has a special aroma and is used to stir-fry vegetables, which is very good.
Portulaca oleracea
3. Large leaf parsley
Large-leaf celery is a kind of wild celery, a wild vegetable that grows in places such as the northeast. The leaves of the large-leaf parsley are relatively wide and the smell is very fragrant, which can be used for stir-frying vegetables or stir-frying meat.
Large leaf parsley
4. Soap corner tip
Soap horn tip is a relatively rare wild vegetable, is a wild vegetable that grows in Yunnan and other places. The soap horn tip can be eaten with stir-fry or cold mix.
Soap horn tip
5. Wild bitter vegetables
Wild bitter vegetable is a relatively common wild vegetable, wild bitter vegetable taste is bitter, so it is called wild bitter vegetable. Wild bitters are a very good wild vegetable, and eating them in moderation is good for our bodies. Wild bitter vegetables can be blanched in water and then served cold or stir-fried. Blanching water removes the bitter taste of bitter vegetables.
Wild bitters
6. Mountain cabbage
The leaves of mountain cabbage are emerald green, long and wide. Mountain cabbage is a wild vegetable that grows in the mountains. Mountain cabbage is also a wild vegetable that can be used medicinally and foodily. Mountain cabbage can be eaten for stir-fry or cold mix.
Mountain cabbage
7. Hawthorn
Hawthorn is a very good wild vegetable, the leaves of hawthorn are emerald green and slender, containing a lot of nutrients that are beneficial to our human body. Hawthorn can be eaten cold or stir-fried, or it can be made into a bun.
Hawthorn
8. Houttuynia cordata
The leaves of Houttuynia cordata are dark green on the front and purple on the reverse. Houttuynia cordata can be washed and eaten directly, and it is also one of the few wild vegetables that can be eaten raw directly. Houttuynia cordata is grown both wild and artificial.
Houttuynia cordata
9. Grey cabbage
The leaves of gray cabbage are emerald green, the leaves are small, and there are some small white-gray dots on the surface of the leaves, so it is named gray gray cabbage. Blanched ash vegetables are blanched or stir-fried to eat, and the taste is quite good.
Gray cabbage
10. Locust flowers
Acacia flower Oh is a wild vegetable that grows on a tree, and is the flower of an acacia tree with a white color. The acacia flowers can be stir-fried or fried with eggs to make pancakes. Eat the locust flowers and steam them with some flour. The taste of the locust flowers is slightly sweet and refreshing, which is very good.
Locust flowers
11. Construct the spike
It is also a wild vegetable that grows on trees and is the flower of trees. There are not many people who have eaten the tassel, and the spike is generally steamed with flour.
Spike formation
12. Wild celery
Wild celery is a wild vegetable by the long water' edge, so it is also called water celery. Wild celery smells very fragrant and can be used for stir-fry or scrambled eggs.
Wild celery
13. Dandelion
Dandelion is a kind of wild vegetable with a long rural vegetable field, and dandelion is a wild vegetable that is used for medicinal and food purposes. Dandelion blanched water is mixed coldly, boiling porridge, soaking water to drink are very good.
dandelion
14. Yu Qian
Elm money is a wild vegetable on a tree and is the fruit of an elm tree. Elm money is emerald green, and elm money is a very good wild vegetable. Yu Qian is steamed with flour and eaten, and can also be made into nest heads or pancakes to eat.
Elm money
15. Goji berry vegetables
Goji berry vegetables are also called goji berry tips, which are generally picked from the tender tips of goji berries and used to stir-fry vegetables. Eating some goji berries in moderation is good for our body. Goji berry vegetables are used to stir-fry meat, stir-fry or stir-fried pork liver are very good.
Goji berry vegetables
16. Toon
Toon is a wild vegetable on a long tree, toon is a young bud on a toon tree, toon has a special aroma, scrambled eggs with toon or fried tofu, very delicious.
Chinese toon
17. Thorny buds
Thorn buds are also young shoots that grow on small trees, and thorn buds are a valuable wild vegetable. The sprouts are very good for stir-frying or scrambled eggs.
Thorny buds
18. Cabbage
Cabbage is a wild vegetable that grows in the vegetable field, and many people have eaten it. It can be eaten as a bun or as a dumpling.
Cabbage
19. Dates
Jujube is also a wild vegetable that grows on trees, and can be peeled and eaten raw, or it can be used to make soup with pork and drink, and it can also be used to brew wine.
Dates
20. Plantain
Plantain is a wild vegetable that is on the side of the road, and the leaves of plantain are dark green and very wide. Plantain is most suitable for soaking water to drink, and plantain can be blanched and eaten as a dish. Plantain is a medicinal and edible wild vegetable.
plantain
21. Grass head
The grass head has three leaves and is a very tasty wild vegetable. Caotou is a wild vegetable that people in Shanghai, Jiangsu and other places love to eat. Grass heads can be made into sake vanilla heads, stir-fried grass heads, etc.
Grass head
22. Blood skin dish
The leaves of the bloodcover are dark green on the front and purple on the reverse. Blood skin vegetables are best eaten with pork liver. Eating some blood skin vegetables in moderation has some benefits for the body.
Blood skin dish
23. Peppermint
Peppermint is a wild vegetable that many people know. The leaves of mint are emerald green, and the special smell of mint makes people smell very comfortable. Mint can be made into mint cake, mint porridge, mint soup, etc.
mint
24. Wild shoots
Wild shoots are wild shoots. Wild bamboo shoots generally grow in the mountains, and wild bamboo shoots can be used for stir-frying or stir-fried meat, which is very crisp and tender.
Wild shoots
25. Thorny vegetables
The leaves are emerald green and there are many small spines around the leaves. Blanched thorn vegetables and fried vegetables to eat, or cold mix to eat are not good.
Thorny dish
26. Ququ dish
The alias of Ququ is called Lettuce, which is a common wild vegetable. Lettuce is best eaten cold or stir-fried.
Ququ dish
27. Cherylvania
Goose intestine grass is also a wild vegetable, and goose intestine grass is also known as goose intestine. Goose intestines can be eaten with stir-fried vegetables or scrambled with eggs.
Intestinal grass
28. Maran Head
Maran head is a relatively common wild vegetable, and the leaves of maran head are small and tender. Marantou can be used for stir-frying or cold mixing, and can be boiled in soup.
Maran head
29. Tang pear blossom
Tang pear blossom is a wild vegetable on a long tree, just like the flower on the tang pear tree. Tang pear blossom is a very good wild vegetable, tang pear flower scrambled eggs, tang pear flower fried meat, tang pear flower fried pepper and so on.
Tang pear blossoms
30. Hibiscus flower
Hibiscus flowers are also wild vegetables that grow on trees, and hibiscus flowers are also purple pink and can be used for stir-frying or fried to eat.
Hibiscus flowers
31. Duck parsley
Duck parsley is also a very good wild vegetable, duck celery is a kind of wild celery, and the leaves of duck celery are three. Duck parsley can be used for scrambled eggs, scrambled meat to eat, all very good.
Duck parsley
32. Wild peas
Wild peas are a wild vegetable that can be found everywhere in the countryside. Both the tender tip and the fruit of the wild peas can be used for stir-frying. Wild peas are stir-fried in tender blanched water or mixed with cold sauce, and the taste is very good.
Wild peas
33. Wheat bottle grass
The wheat bottle grass is also known as the noodle dish, and the noodle dish is a very good wild vegetable. Noodle dishes can be steamed with flour or stir-fried.
Wheat bottle grass
34. Broom dish
Broom vegetables are a kind of plant that can be found everywhere in the countryside, and can be made into a broom when it grows up. It is generally eaten by pinching the young buds of broom vegetables to make dishes, or you can add flour to steam them.
Broom dish
35. Wormwood
Wormwood is a medicinal and edible wild vegetable. The leaves of wormwood are dark green on the front and white on the reverse. After the tender wormwood is beaten into juice, it can be made into green dough or Qingming rice dumplings to eat.
Wormwood
36. Sage grass
Sage grass is a wild vegetable that grows up in the mountains. The young buds of sage grass are beaten into juice and then made into Qingming rice dumplings, and the taste is quite good.
Sage grass
37. Motherwort
Motherwort is a medicinal and edible wild vegetable, motherwort has two kinds of white flowers and purple flowers. Motherwort is a wild vegetable that is very suitable for female friends. Motherwort can be eaten with boiled eggs and tastes a bit bitter.
motherwort
38: Small garlic roots
Small root garlic is a wild vegetable that looks like a garlic sprout. Garlic is best eaten with pork or scrambled eggs, and the taste is very fragrant.
Small root garlic
39. Wild leeks
Wild leek is a wild vegetable that grows in the mountains, and the leaves of wild leeks are wide and emerald green in color. Wild leeks are best eaten with eggs and stir-fried vegetables.
Wild leeks
40. Shallots
Shallot is a wild shallot that grows on sandy soil. Shallots can be used for stir-frying or scrambled eggs, and the taste is very good.
Shallots
41. Yellow quail
The wild vegetable of yellow quail is emerald green with many teeth on the leaves, and yellow quail is a wild vegetable that can be used both medicinally and food. Yellow quail is used to stir-fry vegetables or be eaten in dumplings wrapped with pork.
Yellow quail
42. Bracken
Bracken is a wild vegetable deep in the mountains. Bracken is also a wild vegetable that we go from snacks to big ones. Bracken is blanched in water and mixed cold, or fried meat, the taste is very good. Bracken is also suitable for sun-dried preservation.
bracken
43. Soft vegetables
The nickname for ground soft vegetables is ground vegetables. Ground soft vegetables are wild vegetables on the surface of long land after rain. Soft vegetables can be eaten with scrambled eggs or fried meat. It can also be eaten with pork to make buns.
Ground soft vegetables
44. Perilla
Perilla is a wild vegetable that many people have eaten. The leaves of perilla are dark green on the front and purple on the reverse, and the purple red can be used to cook fish to eat, which has the benefit of removing the fishy taste. After washing, purple potatoes can be used to wrap cooked meat and eat directly.
perilla
45. Willow silk
Willow is a wild vegetable that grows on a tree, and willow is the flower of a willow tree. Stir-fry the willow or use it to make pancakes.
Catkins
46. Peach gum
Peach gum is a colloid secreted on the pole of a peach tree. Peach gum is crystal clear and is a precious wild vegetable. Peach gum and white fungus are boiled together into peach gum soup to eat, very good.
Peach gum
47. Artemisia Li
Artemisia vulgaris is a common wild vegetable here, the stems of wild Artemisia quinoa are purple-red, and the leaves are dark green on the front and white on the reverse. Usually, after removing the leaves, stir-fry the tender rods of quinoa and bacon together, which is very fragrant.
Artemisia
48. Jasmine
Jasmine is a very beautiful ornamental flower, jasmine flower color is white, small and exquisite, very beautiful, the smell is very fragrant. Jasmine can be drunk with tea, or eaten with porridge or soup.
jasmine
49. Lettuce
Lettuce is a wild vegetable that grows on the surface of the water. Lettuce is abundant in Zhejiang and other places. Lettuce can be used for stir-frying or soup.
Lettuce
50. White Su
The leaves of the white su are emerald green, and the white su and the perilla are the same wild vegetables. White su can be stir-fried or boiled in soup.
White Sue
51. Solid stem
The stem is the tender stem of the mustard, and the stem is also chicken head rice, so it can also be called a chicken head stem. The chicken head stem grows as slender as a lotus ribbon, has many small holes, and can be used for stir-frying or stir-frying meat, and the taste is very good.
Stems
52, honeysuckle
Honeysuckle is available in two colors, white and yellow, so it is called honeysuckle. Honeysuckle comes out in the summer and is best used for making tea. Honeysuckle can also be eaten porridge or boiled in soup.
honeysuckle
53. Wild Amaranth
The color of wild amaranth is emerald green, and the tender wild amaranth can be used for stir-frying, that is, it needs to be blanched before cooking to remove the oxalic acid.
Wild Amaranth
54. Mountain fennel
Dog fennel is also wild fennel, wild fennel is used for scrambled eggs or pancakes, very fragrant. Because the smell of mountain fennel is very fragrant.
Mountain fennel
55, white broccoli
White broccoli is a wild vegetable, not many people have eaten white cauliflower, and those who have not eaten it should not be easily tried. You can eat white cauliflower stir-fry or stir-fry meat.
White broccoli
56. Chrysanthemum brain
Chrysanthemum brain is a pollution-free wild vegetable with emerald green color and very beautiful leaves. Chrysanthemum brain can be used for stir-frying, or boiled soup with eggs, which is very delicious.
Chrysanthemum brain
57. Expensive dishes
Fei cai is called Yang Xin Cai, and the alias of Fei Cai is Jin Bu Chang. It is a medicinal and food dual-purpose wild vegetable, and eating it in moderation is very good for our body. It is very useful for stir-frying or stir-frying with chicken.
Fei cuisine
58. Loose mushroom
Matsuguchi mushroom is a valuable wild mushroom that grows deep in the mountains. It is a very good wild vegetable. Fresh mushrooms can be eaten in stir-fried stews, and the dried mushrooms are very fragrant.
Loose mushrooms
59. Foreign lotus
Yoho is also a wild vegetable that grows deep in the mountains. Yanghe belongs to the wild vegetables of the ginger class, and the taste has the taste of ginger. Yanghe fried meat, Yanghe fried pepper are very good to eat.
Yoho
60. Sativa
It is a common wild vegetable we have here, and the leaves of the head are very slender and can be used for stir-frying. The best way to eat the head is to make it into a pickle and eat it, which is very fragrant.
Sissy
61, taro flowers
Taro flower is the flower of taro, the flower of the taro flower is very slender, the color is purple red, the taro flower pole can be used for stir-frying, stir-fried meat to eat, the taste is very good Oh.
Taro flowers
62. Micro dishes
Micro-vegetable is a kind of wild vegetable deep in the mountains, but also a precious wild vegetable, the leaves of micro-vegetables are rolled up like cat ears. Micro-dishes can be eaten with stir-fry, stir-fried meat or cold mix.
Micro dishes
63. Artemisia annua sprouts
Artemisia versus sprouts are wild vegetables that grow on the northeastern side. It is also a wild vegetable that people in the northeast prefer to eat. Artemisia sprouts can be used for stir-frying or cold mixing, stewed soup.
Artemisia sylvestris buds
64. Cantonese cuisine
The alias of Cantonese cuisine is cucumber flavor, because the smell of Cantonese cuisine is the same as the taste of cucumber. Cantonese cuisine is emerald green in color and can be used for stir-frying or cold mixing, and the stir-fried meat is very delicious.
Cantonese cuisine
65, duckbill dish
Duckbill is also a wild vegetable that grows in the mountains, and the leaves are emerald green and symmetrical on both sides. Duckbill can be eaten with pork stuffing buns, or stir-fried vegetables.
Duckbill dish
66. Sand pine tip
The leaves of the sand pine tip are very slender and emerald green in color. Sand pine tips are the tender tips of sand trees. The sand pine tip can be used for cold mixing or stir-frying.
summary
Many of the above 66 kinds of wild vegetables are medicinal and food wild vegetables, try to eat as little as possible, if you want to eat, it is best to go to the market to buy some wild vegetables to eat. The environment in which wild vegetables are grown will change, so don't take the picture above to pick wild vegetables, so as not to misidentify them. If you have not eaten wild vegetables, try not to try them, so as not to be uncomfortable. I am @ Hubei people swallow more than 66 kinds of wild vegetables, how many have you eaten? You are welcome to leave a comment or follow me, thank you!
Disclaimer: The above wild vegetable pictures and text are for reference only. Don't pick wild vegetables to eat at will, so as not to misidentify and lead to accidental eating, all adverse consequences have nothing to do with the author of this article!