During the Qingming season, when you come to the green, although wild vegetables are good, you should pay more attention to safe eating

During the Qingming season, step on the green.

At this time, many people also began to imitate "Wang Baochuan", holding shovels, bamboo baskets, and plastic bags to find a delicious ----- wild vegetables in spring.

In order to dig wild vegetables, people compete one by one, some people drive to the wilderness ten miles away, some people ride battery cars to the highway, and some are trapped in the reed beach where the tide will rise at any time.

Why are wild vegetables so attractive?

In fact, in ancient times, wild vegetables were one of the foods of ordinary people, and different classes also had different ways of eating.

For example, in the Book of Poetry--- "Tsewei Tsewei, Wei also stops", the "Wei" dug up is vetch; "Spotted cabbage, left and right streaming" digs up lettuce; "Picking bitter and bitter, under the first sun" digging is bitter lettuce...

Ancient emperors used to show their love for the people and thrift by eating wild vegetables. Some literati also like to eat wild vegetables, they believe that wild vegetables can bring a fresh and elegant feeling, and at the same time can bring themselves closer to nature.

For the ancients, eating wild vegetables was their pursuit and yearning for nature.

But nowadays, with the improvement of living standards, people's diet is gradually enriched, and people do not have to eat wild vegetables to fill their stomachs.

Despite this, digging wild vegetables and eating wild vegetables seem to be deeply rooted in the bones of Chinese.

But then again, wild vegetables are sometimes chosen wrong, and they may also harm the body.

These 3 kinds of wild vegetables, if you choose the wrong one, it can be fatal!

1. Cabbage and spicy vegetables

Camelina, also known as pillow grass, triangular grass, is rich in a large amount of crude fiber, which can enhance gastrointestinal peristalsis and promote metabolism.

However, camelina looks relatively similar to a plant called spicy cabbage, and people who don't know much about it can easily be confused.

Upon closer inspection, the leaves of the camelina are greenish in color, unnotched and hairy, and the plants grow like scatters, and the leaf stems are evenly layered on the ground.

The color of spicy vegetables is more blue, the leaf stems are mostly red, and the tips of the leaves are notched and relatively firm.

2. Parsley and Stone Dragon Rui

When it comes to Shilongrui, some people may not be able to tell the difference, but in fact, the two look similar, but the former can be used, and the latter contains round whitehead uterine with toxins.

If ingested, it is likely to cause symptoms such as burning in the mouth, severe diarrhea, and difficulty breathing. Although the two look similar, the flower color and stem base are different.

In contrast, the flowers of wild celery are white umbrella-shaped, while the flowers of Rycoon are yellow, and the stem base of wild celery has a little purple-red, while the latter is all white.

3. Stone garlic and wild garlic

Studies have found that garlic is toxic and exists in bulbs, if accidentally eaten, there are symptoms of vomiting and diarrhea, and even lead to central nervous system paralysis in severe cases, which is life-threatening, so everyone must be distinguished.

The main difference is the rhizome part, normally speaking, the root of the garlic is white, the stem is green, and there is almost no excess in the middle, while wild garlic has a white excess from the root to the middle of the stem and leaves.

Having said that, how should we eat wild vegetables correctly?

1. Choose safe wild vegetables

Before picking wild vegetables, we must first understand their growth environment and growth characteristics, and try to choose those wild vegetables that have no pollution and no pesticide residues. You can tell if wild vegetables are safe by looking at the appearance of the plant, smelling it, tasting it, etc.

2. Wash wild vegetables

Before cooking, wild vegetables are washed to remove dust, impurities, and pesticide residues from the leaves. You can soak the wild vegetables in clean water and gently scrub them by hand or wash them with a detergent.

3. Cook or steam wild vegetables

Boiling or steaming is a common method of cooking wild vegetables, which removes microorganisms and parasites from wild vegetables, while also making wild vegetables softer and taste better.

4. Match with other ingredients

Wild vegetables are usually light in texture and can be a bit monotonous when eaten alone. Wild vegetables can be combined with other ingredients, such as meat, eggs, seafood, etc., to create a more colorful cuisine.

5. Pay attention to food hygiene

Before eating wild vegetables, make sure they are clean and not contaminated. Wild vegetables should be washed in clean water and then soaked in salt water or rice water for a period of time, which can remove pesticide residues and bacteria in wild vegetables.

Wild vegetables are good, but they can't be too mythical

Although wild vegetables have certain nutritional and medicinal value, not all wild vegetables can be eaten at will. Some wild vegetables may contain toxic substances or be inappropriate for some people.

In addition, excessive mythology of certain wild vegetables can also lead to waste of resources and environmental damage.

Therefore, before eating wild vegetables, we should understand their growth environment and characteristics, and try to choose those wild vegetables that are free of pollution and pesticide residues.

At the same time, we should also pay attention to moderate consumption, do not over-pick and eat wild vegetables, so as to protect wild vegetable resources and ecological environment.

When using wild vegetables, we should be rational and cautious, do not overly myth the nutritional and medicinal value of wild vegetables, and do not pick and eat wild vegetables at will.