Many flower lovers like to plant some beautiful plants at home, usually planting hanging bamboo plums, green lotus, succulents, peonies, junzi orchids, cacti, Wenzhu, tiger pilan, heguo taro, periwinkle vines, rubber trees and other plants, they are also ornamental flower pots, usually maintained in a cool position can grow very well, I have a lot at home, but most of the succulents are not good to survive in the summer.
Some flower lovers like wild plants, she will plant some plantains, centella asiatica, duck plants, small thistles, thistles, ground yellow, purple flowers, it is said that they can be made into "Chinese medicinal materials", so the maintenance of these plants can not only be ornamental, but also have economic value. My more common is plantain, she has wide leaves, as wide as tiger ear grass, I don't know if flower friends have seen it?
But there is another plant when I was a child often to dig, this plant is called "silkworm", is a childhood snack, now the value is relatively high, can even say that the value is doubled, its use is also more, which can be used to make kimchi, but there are other uses, I believe that flower friends are very eager to understand the silkworm this precious wild plant, then let's take a look at it.
Known as the "silkworm", it is a snack from childhood, and now the value is doubled, and digging up to make kimchi is a must!
There are many names for the silkworm, because its roots look spiral-shaped, these yellow-white rhizomes are very beautiful, sometimes look like screws, so some flower friends will call it "screw vegetables". The rhizome of the silkworm is well developed, it is a perennial root plant, and it is also known as native ginseng.
In the silkworm contains some threonine, choline, thrommel sugar, these trace elements are still a lot, according to research, in the rhizome there are protein, fenugreek and so on. Silkworms are also known in many areas as pagoda vegetables, and their original name was grass and stone silkworms. It has been recorded in many sources that its rhizomes and young leaves have high medicinal value.
In the past, in my hometown, I would use it to pickle kimchi, prepare an empty oil bucket, enlarge garlic, red pepper, and so mixed together to pickle kimchi, very delicious, the taste is sour and spicy, crisp and tender, when I was a child, my mother would pickle this dish, and I miss it very much.
I think its rhizome shape is quite similar to the pagoda in Buddhist architecture, also known as pagoda dish, we can also put it and strawberries together to fry, with pagoda vegetables fried strawberries is also good, in the impression of Bao Mei is also sour and sweet, is one of my favorite fruits, if the two are combined, it is also an unexpected delicacy.
About this precious wild plant, it is introduced here, have flower lovers seen this plant in the farmland?