In April, the spring is bright, the wind is harmonious, and it does not live up to the "most beautiful April day on earth". At this time, it is the time when wild vegetables "grow wildly", while doing a good job of epidemic prevention measures to go to the suburbs, you can also "take" a handful of wild vegetables home, enjoy the gifts of nature, and taste the taste of spring. What wild vegetables can be "cooked" in April?
vegetable
Artemisia quinoa
Artemisia quinoa, also known as Artemisia annua, Artemisia reed, Mugwort, Mud Artemisia, Artemisia sylvestris buds, ancient name Artemisia annua, is a perennial herb of the genus Artemisia asteraceae, generally growing on grass beaches on the shores of lakes, or in wet woodlands and wastelands. The stems and leaves of Quinoa are sparse and slender, the stems and underground rhizomes have a fragrant smell, the texture is crisp and sweet, it can be used as vegetables or pickled pickles, and the common way to eat is to use quinoa stalks to fry bacon. Quinoa has a peculiar aroma, just like coriander, those who like it feel fragrant, and those who don't like it feel smelly.
Water celery
In many ponds, rivers, or wet swamps, you can see a plant that resembles celery, which is often called "wild celery". April is the most tender, and its nutrition catches up with spinach, and stir-fried bacon is a must. Wild celery is also called water celery, cress, etc.
Houttuynia cordata
Houttuynia cordata, also known as folded ear root, is a wild vegetable that many places love to eat, although it has more seasons, but in April, it is the time when it grows at its most luxuriant, many people love and hate it, like to eat every day, do not like to eat, smell the taste and shake their heads. It can diuretic and anti-inflammatory, is a "natural anti-inflammatory drug", many people are used to eat cold mix, especially refreshing to relieve hunger.