The most comprehensive wild vegetable atlas, 56 kinds of wild vegetables, teach you to know different wild vegetables and eating methods. Summer is over and autumn is here. Autumn is the season of harvest. There are also many varieties of wild vegetables in autumn, there are 56 kinds of wild vegetables through my collection today, let me share these 56 kinds of photos and eating methods for everyone, see how many kinds of people have eaten?
1. Perilla
Perilla is now a more common wild vegetable, perilla just like its name, the leaf is dark purple on the reverse and emerald green on the front. The smell of perilla is special and is suitable for making kimchi or boiling fish.
2. Broom dish
The leaves of broom vegetables are slender and turquoise in color. Now the broom dish is elder. Broom dishes are suitable for steaming with flour.
3. Wormwood
Wormwood is mugwort, and the leaves are bluish green on the front and snow white on the reverse. The smell of wormwood is fragrant and can be used to beat into juice, make green dough, and eat steamed buns.
4. Sage grass
The leaves of sage grass are turquoise, and there are many small white hairs on the leaves, and small golden yellow flowers. Sage grass is suitable for making Qingming rice to eat.
5. Motherwort
Motherwort has purple flowers and also small white flowers. Motherwort is a medicinal and edible wild vegetable. Motherwort can be used to boil eggs to eat.
6. Wild garlic
The leaves of wild garlic are emerald green and grow like garlic seedlings. Wild garlic can be used to stir-fry vegetables or stir-fry meat.
7. Wild leeks
Wild leeks are a very good wild vegetable. Wild leek leaves are wider than home-grown leek leaves. Wild leeks can be used to stir-fry scrambled eggs to eat.
8. Yellow quail
The leaves of the yellow quail are bluish green, the leaves are oval, and the flowers bloom yellow. Yellow quail is used for stir-frying or cold mixing.
9. Bracken
The whole top of the bracken has a lot of fluff and the color is dark purple and dark green. Bracken is suitable for blanching water and using it to be cold mixed and fried bacon.
10. Soft dishes
Ground soft vegetables are also called ground vegetables, and the color is dark green. The texture is very soft, like a fungus. Ground soft vegetables can be used to scramble eggs to eat.
11. Alfalfa
The leaves of Alfalfa are emerald green and the leaves are also oval. Alfalfa can be used for stir-frying or cold mixing.
12. Bitter hemp vegetables
The leaves of bitter hemp are long strips and very slender. The taste of bitter hemp is relatively bitter, and it can be used for stir-frying or cold mixing.
13. Hibiscus flower
Hibiscus flowers are lilac in color and have about 4-5 petals. Hibiscus flowers can be used to add flour and fry them to eat.
14. Wild spinach
The leaves of wild spinach are relatively wide and the color is turquoise. Wild spinach can be used to blanch water and be used to eat cold. People who have not eaten wild spinach do not try.
15. Lettuce
Lettuce is a wild vegetable that is now on the market in large quantities. Lettuce is a wild vegetable that people in Jiangsu, Zhejiang, Shanghai and other places love to eat. Lettuce grows on the surface of the water. Lettuce is best used to cook soup with eggs.
16. Huo Xiang
The leaves are pointed and bluish-green in color, and purple-brown. Huo Xiang is a wild vegetable that can be used medicinally and foodily. Huo Xiang can be used to stir-fry vegetables or scrambled eggs.
17. Artemisia annua sprouts
Artemisia annua sprouts are wild vegetables that are marketed in spring. The color of the leaves is bluish green. Artemisia sprouts can be washed and eaten in dipping sauce or blanched in cold water.
18. Wild Amaranth
The leaves of wild amaranth are turquoise and the leaves are relatively broad. Wild amaranth can be used to stir-fry.
19. White broccoli
The leaves of the white broccoli are turquoise, and the small white flowers bloom, hence the name florist. White cauliflower can be blanched and stir-fried.
20. Duckbill
The leaves are bluish green, and the leaves are slender, looking like a duck's mouth. Duckbill can be blanched in cold water.
21. Chrysanthemum brain
The leaves of the chrysanthemum brain are emerald green, and the leaves are surrounded by many faults that are gear-like gaps. Chrysanthemum brain is a very good wild vegetable that can be used to stir-fry vegetables and cook soups to drink.
22. Fei Cuisine
The leaves of the leek are turquoise and bloom yellow flowers. Fei cuisine is called "heart-saving dish". The vegetables can be blanched and mixed, or stir-fried.
23. Loose mushroom
Matsuguchi mushroom is a wild mountain treasure that grows deep in the mountains. The price of Loose Mushroom is more expensive than the button. Loose mushrooms can be used for stir-frying or stewing soups.
24. Ginger
The color of the ginger is dark purple, like an onion. Artichoke ginger is suitable for kimchi or stir-fried meat.
25. Monkey leg dish
Monkey leg vegetables are very similar to bracken, except that there are many small hairs on the stem. Monkey leg vegetables can be used to blanch water and stir-fry meat.
26. Willow silk
Willow is the flower of the willow tree, the color is blue-green, willow can be used to stir-fry vegetables, or add flour to steam.
27. Inchen
Yin Chen is also called Artemisia annua, and the color is snow white. There are many small white hairs on the leaves. Inchen can be used to soak water to drink, or add flour to steam.
28. Thorny vegetables
The flowers of the spiny cabbage are more or less purple. The leaves are bluish green with many small spines around the leaves. Thorn cabbage can be used to stir-fry vegetables.
29. Lettuce
Wattle is a very common wild vegetable. The smell of cabbage is fragrant and the small white flowers bloom. It can be eaten with dumplings or scrambled eggs.
30. Houttuynia cordata
Small white flowers of houttuynia bloom. Houttuynia cordata smells like a fishy smell. Houttuynia cordata can be used to eat it cold.
31. Gray cabbage
The leaves of gray cabbage are relatively large, blue-green in color, and there are many small spots on the leaves. Eat the gray cabbage blanched in cold water.
32. Locust flowers
The flowers of the locust flowers are beige, and the fragrance is particularly fragrant and good. Acacia flowers are the flowers of the acacia tree. Locust flowers can be used to stir-fry vegetables and steamed to eat.
33. Pomegranate flowers
The color of the pomegranate flowers is big red, which is very beautiful. Pomegranate flowers can be used to fry and eat cold.
34. Water celery
The color of water celery is turquoise. The smell of water celery is very fragrant. Water celery can be used to stir-fry meat to eat.
35. Noodle dish
The scientific name of the noodle dish is wheat bottle grass. The color of the noodle dish is turquoise. The leaves are very slender noodles. Noodle dishes are suitable for steaming with flour.
36. Dandelion
Dandelion is a small yellow flower. There are many gears on the leaves. Dandelion is a medicinal and edible wild vegetable, dandelion can be used to soak water to drink.
37, Yu Qian
Elm money is a very good wild vegetable, and the copper coin that looks like it is round, so it is called elm money. Yu qian can be used to make nests, or added and steamed with flour.
38. Wild shoots
Wild shoots are a very good wild vegetable, which is a wild vegetable that grows deep in the mountains or on the side of the road. Wild shoots are very tender and can be eaten in stir-fry or stewed meat.
39. Knotweed
The leaves of knotweed are turquoise and the stems are purple-red. Knotweed has a sour taste and is suitable for drinking or soup.
40. Ququ dish
The alias of Ququ cuisine is also called lettuce. The leaves are bluish green and have many gear-like openings on the leaves. Ququ vegetables can be used to stir-fry vegetables, or blanched in water and eaten cold.
41. Goose intestines
The leaves of the goose intestine are very small, the color is turquoise, and the flowers bloom white. Goose intestines can be used to stir-fry vegetables or blanch water and cold mix, hot pot to eat.
42. Malantou
The leaves of maran head are turquoise and the stems are purple-red. The smell of Malantou is clear and good, and it can be used for cold mixing, and stir-fry is good.
43. Tang pear blossom
Tang Pear Blossom's eyes are turquoise, and the particles are relatively small. Tang pear blossom is a flower on the tang pear tree. Tang pear blossoms can be used to stir-fry vegetables, or stir-fried meat to eat, are good.
44. Duck parsley
The leaves of duck parsley are dark green and oval in shape. Duck parsley can be used to stir-fry vegetables, or stir-fried meat is good.
45. Goji berry vegetables
Goji berries are a very good wild vegetable, the color is turquoise, the taste is more bitter, can be used to blanch cold mix, stir-fry to eat.
46. Toon
The leaves of the toon are purple-red and dark green. The smell of toon is very fragrant and good. The toon can be blanched and used to stir-fry with eggs or fried egg cakes.
47. Thorn old buds
The thorn buds are the same as the toon, except that there are many small thorns on the top of the thorn buds. Thorn sprouts can be blanched and fried meat, or scrambled eggs.
48. Sand pine tip
The color of the sand pine tip is emerald green. Very few people have eaten the tip of sand pine, and it is generally a wild vegetable that people in Yunnan and other places prefer to eat. The sand pine tip can be used to stir-fry vegetables.
49. Plantain
The leaves of plantain are very wide, the color is turquoise, and the leaves are oval. Plantain is a wild vegetable that can be found everywhere in the countryside. Plantain can be used to soak water to drink, or to blanch water for cooking.
50. Purslane
Purslane is a wild vegetable that is now on the market in large quantities. This purslane is found in a vegetable patch or on the side of the road in the countryside. Purslane can be dried for stew. Fresh purslane can be blanched and eaten cold.
51. Grass head
The grass head is turquoise in color and the leaves are oval in shape. Grass can be used for stir-fry or cold mix.
52. Blood skin dish
The leaves of the blood-skinned vegetable are relatively large, the leaf color is purple-red on the reverse, and the front is turquoise. Blood skin vegetables can be used to cook soup with pork liver or stir-fry vegetables.
53. Peppermint
Mint's eye color is bluish green and its shape is oval. The smell of mint is very clear and good. Peppermint can be used to make tea or to cook porridge.
54. Wild peas
The fruit of a wild pea is somewhat similar to a pea, so it is called a wild pea. The tender tip of the wild peas can be used to stir-fry vegetables.
55, Eleutherococcus senticosus
Eleutherococcus senticosus has many small spines on its leaves and stems. Eleuthero can be used for stir-fry or cold mix.
56. Construct the spike
The shape of the spike is long striped and the color is dark green. A tassel is a flower on a tree. It is more common to add flour and steam it to eat.
summary
The most comprehensive wild vegetable atlas, 56 kinds of wild vegetables, teach you to know different wild vegetables and eating methods. The above 56 kinds of wild vegetables, there are more common wild vegetables, such as purslane, toon, cabbage and so on. There are also rare wild vegetables, such as tang pear blossoms, duck parsley and so on. These wild vegetables are not suitable for everyone to eat, so it is best to go to the supermarket to buy some to taste, instead of picking wild vegetables yourself. How many of these 56 wild vegetables have you eaten? You are welcome to leave a comment to let me know. I am @ Hubei swallow, welcome to leave a comment or follow me, thank you!