Spring, the season of revival and vitality of all things, is full of beauty and hope, which corresponds to the phrase "the plan of the year lies in spring". Spring is also the season of wild vegetables growing in large quantities, and many friends will choose to take a spring tour in the spring to dig up wild vegetables in the countryside. Wild vegetables, with their less pollution and unique flavor, have really attracted the taste buds of many people.
1. Cabbage
It is native to the mainland and grows mainly on hillsides, fields and roadsides. Our country has had the habit of collecting and eating wild cabbage since ancient times, and we can also see records about eating cabbage in many ancient books. Spring cabbage is the most delicious and can be used to scramble eggs, boil soup or make dumpling fillings, all of which are delicious.
Cabbage
2. Dandelion
Dandelion, also known as mother-in-law dingcai, is a wild vegetable that can be used both medicinally and foodily. Dandelions have a slightly bitter taste, so blanch water before eating them, which can improve the taste and remove some ingredients that are not conducive to digestion. Blanched dandelions can be eaten cold, or stir-fried, boiled porridge, and dumpling filling, and the taste is relatively refreshing.
Wild vegetable dandelion
3. Toon
"Before the rain Tsubaki buds are tender as silk, after the rain Tsubaki buds are woody", every year before and after the Qingming Dynasty, it is a good time to eat toon, and the toon before the rain festival is the most tender, and the listing time of toon can be said to be very short. The smell of toon is very special, a bit of garlic-like spicy taste, and a little floral. Before cooking with toon, be sure to blanch it, so as to maintain the color of the toon and remove the nitrates and nitrites contained in it.
Chinese toon
4. Noodle dish
The scientific name of the noodle dish is wheat bottle grass, which is a plant that combines edible, medicinal and ornamental value. Noodles can be blanched and eaten cold, or can be used to make dumpling filling or bun filling. Its leaves are slender, similar to noodles, and the taste is also very delicious.
Noodle dish
5. Purslane
Purslane, which grows on the ground, has small, rounded leaves and a red rhizome. Purslane tastes slippery and has a sour taste, and many people are not used to the more impulsive taste. The leaves of purslane are soft and can be used as a soup or stew.
Portulaca oleracea
6. Bitter vegetables
Bitters, the young leaves of the Asteraceae plant Kudzu, are slightly bitter to eat. Bitter vegetables are often used for small stir-fry or cold mixing, and its leaves are thicker and tender and tendonless to eat. When mixing bitter vegetables cold, you can add a little sugar, vinegar, soy sauce and sesame oil, which can reduce the bitter taste of the bitter vegetables themselves.
Bitter vegetables
7. Houttuynia cordata
Houttuynia cordata, also known as folded ear root and stinky vegetables, is mainly produced in the southern part of the mainland. Its leaves have a strong fishy smell after being crushed, hence the name "Houttuynia cordata". The most common way to eat houttuynia is to mix it cold, if you can accept the fishy smell, you can directly mix it cold after washing it, or boil it with water to reduce its fishy smell.
Houttuynia cordata
8. Platycodon
The orange stem is not the orange stem, it has nothing to do with the orange. The more common practice of platycodon is to be pickled and eaten as pickles. In the Korean Peninsula, people also often use orange stalks to make kimchi. After pickling, the orange stalk can remove the bitter taste by more than half, and it is crunchy to eat.
Platycodon
9. Lettuce
Lettuce, also known as horseshoe vegetables, belongs to aquatic wild vegetables. Legend has it that during the Qing Dynasty, when the Qianlong Emperor went down to Jiangnan, every time he went to the Hangzhou area, he would eat it with lettuce spoon. Lettuce itself has no special taste, the taste is smooth and tender, and it will taste better when used to spice soup.
Lettuce
10. Artemisia annua
Artemisia annua, a perennial herb of the genus Artemisia in the Asteraceae family, grows mainly near water and is also a relatively common wild vegetable species. Fresh artemisia annua has a delicious taste, and is especially delicious for stir-frying meat.
Artemisia annua
11. Qingming cuisine
Qingming vegetables, belonging to the Asteraceae family, are named because they are often picked around the Qingming Festival. The seedlings and young stems and leaves of Qingming vegetables can be eaten, whether it is used to make dough cakes, cold mixes or small stir-fry, they are very delicious.
Qingming dish
12. Malantou
Marantou, also known as Tanabe chrysanthemum, grows mainly in fields and hillsides, and is divided into red stems and green stems. After picking, the maran head can be eaten freshly, or dried into dry vegetables, and the cooking methods are more diversified, frying, boiling, and cold mixing.
Maran head
13. Alfalfa
Alfalfa, a perennial herb, is said to have been brought to the Central Plains by Zhang Qian from the Western Regions during the Western Han Dynasty. Throughout the year, the spring alfalfa is the most tender and has the best taste. Once spring has passed, the alfalfa flowers and become old and can only be used for pasture. Tender alfalfa leaves have a fresh flavor when eaten.
lucerne
14. Wormwood
Wild wormwood, a wild all-natural plant, has a fragrant smell on its leaves and stems. Folk also have the saying that wormwood can attract hundreds of blessings, so people will hang wormwood on the door during the Dragon Boat Festival, which means to ward off evil spirits and nafu. Wormwood is used more often in the production of green dough. In March and April, wormwood is the most tender in March and April, and after this time, the taste of wormwood begins to get older.
Wormwood
15. Bracken
Bracken, known as cat's claw dish and fist dish in the folk, has a smooth and tender taste, a fresh taste, and is often used to stir-fry shredded meat or make cold mix fern root powder. Before cooking bracken, it is best to blanch it in boiling water, soak it in cool water to remove the odor, and then use it to stir-fry.
bracken
16. Artemisia alba
Artemisia alba, a perennial herb, grows concentrated in soil layers. There is a saying in the rural areas of the mainland, "In March, artemisia in April, and in May and June when firewood is burned", it is said that March and April are good times to eat artemisia, after this period of time, artemisia will become old, and can only be used as firewood.
Artemisia alba
17. Artemisia annua
Artemisia annua, mostly referred to as Artemisia annua, was a court dish in ancient times, so it was also called "emperor's dish". According to the main production area, artemisia is also divided into north and south. Artemisia annua produced in the south, also known as artemisia annua with large leaves, light taste, and is more suitable for cold mixing. Artemisia annua produced in the north, also known as small-leaf artemisia annua, has small leaves and a strong taste, which is suitable for shabu-shabu or small stir-fry.
Artemisia annua
18. Goji berry sprouts
Goji buds, also known as goji berries and beet heads, are the young shoots and young leaves of goji berries. Goji berries in early spring have just grown young seedlings, and the goji buds at this time are the most delicious. Goji buds are slightly bitter to eat, and the aftertaste is slightly sweet, which can be used for cold mixing, hot stir-frying, and soup.
Goji buds
19. Chrysanthemum brain
Chrysanthemum brain, a close relative of wild chrysanthemums, has a small-leaf chrysanthemum brain and a large-leaf chrysanthemum brain, the latter is of better quality. Chrysanthemum brain can be eaten as a soup, stir-fried or as a cold dish. There is a very classic dish called chrysanthemum brain egg soup, which is a good dish on the table in spring and summer.
Chrysanthemum brain
20. Broom dish
The scientific name of broom vegetable is ground skin, its young stems and leaves can be eaten, and old plants can be used to make brooms. Tender broom dishes, perfect for cold mixes. After washing the broom vegetables, blanching them out of the pan, then cutting them into small cubes, adding the seasonings, drizzling with hot oil, and stirring well, it is a delicious dish.
Broom dish
21. Thorny dish
The vitality of thorny vegetables is very tenacious, and the underground part is often larger than the aboveground part, and it can grow in most climatic conditions. The tender seedling part of the thorny vegetable can be used to stir-fry vegetables and can also be used to cook soup. The root part can also be used as feed.
Thorny dish
22. Bitter herbs
Bitter lettuce, also known as polycephalic lettuce, is an annual herb that grows mainly at an altitude of 300 to 2200 meters. Bitter herb is a vegetable and forage crop that can be used as fodder or eaten as a vegetable. Bitter herbs themselves have a bitter taste, which can be reduced by stir-frying and seasoning.
Bitter herbs
23. Mud mustard
Mud mustard, also known as pig's pocket, its buds and seedlings are one of the wild vegetable varieties that people often eat in the spring. The texture of mud mustard is bitter, and when eating, it is best to remove this taste by blanching. In some parts of the mainland, mud mustard is just as important a raw material used to make green dough.
Mud mustard
24, Elm money
Elm money, is the seed of the elm tree, because of its round and thin appearance, somewhat like coins, so it got its name. Yu Qian can be eaten raw, can also be used to cook porridge or fried eggs, and can also be used with flour to make noodles. Yu Qian's taste is sweet and smooth, and among the many wild vegetables, it is relatively delicious.
Elm money
25. Gray cabbage
The scientific name of the gray cabbage is quinoa, which belongs to the quinoa genus of plants in the family Quinoa, and its stems and leaves are edible, whether it is steamed, stir-fried, or cold mixed, it is very delicious. However, we should pay attention to the fact that gray cabbage and mandala seedlings look very similar, do not confuse the two, if you eat the latter by mistake, it is easy to cause poisoning.
Gray cabbage
26. Plantain
Plantain, also known as wheel vegetable, is a wild vegetable of medicinal and food homogeneity, and is also a common raw material in Guangxi herbal tea. In addition to soaking water to drink, plantain can also be used to make soups, fillings, stews or cold mixes. People in the northern part of the mainland also like to eat it with blanched plantain dipping sauce.
plantain
27. Locust flowers
Locust flowers, also known as acacia flowers, generally bloom in April and May of each year, and the flowering period is generally about 10 days to half a month. In addition to being a flower and having ornamental value, locust flowers can also be eaten as wild vegetables. Common practices include steamed locust flowers, locust flower rice, locust flower scrambled eggs and so on.
Locust flowers
28. Wild garlic
Wild garlic, also known as mountain garlic, wild onion, small root vegetables, in the Sichuan region also has the name of onion. Wild garlic has a heavier flavor and can be used as a spice to stir-fry meat or dip sauce.
Wild garlic
29. Ground vegetables
The scientific name of the ground vegetable is ordinary candida algae, the shape looks a bit like the fungus, the taste is soft and smooth, very suitable for making soup, it can also be used to scramble eggs, fried leeks, fried meat, etc., and it is also a different flavor to eat.
Ground vegetables
30. Guanyin dish
Guanyin dish, also known as wild leeks, fairy vegetables, has some similarities with orchid leaves, and tastes very similar to leeks, but after chewing for a while, it will also taste similar to garlic and green onions, sweet and bitter. There are many suitable methods for Guanyin cuisine, and you can refer to the practice similar to leeks.
Guanyin dish
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