Mother-in-law Ding
——— the gift of the earth in spring
Mother-in-law Ding, also known as yellow flower Diding, Diding, also called Puding, scientific name is dandelion. Mother-in-law Ding grows in the fields, in the fields, in the fields, on the roadside, in front of the house and behind the house. It is a perennial root herb, which can bloom and set seeds in two years under wild conditions, and the seeds will mature after 13~15 days after flowering. Mother-in-law Ding is a wild vegetable with high nutritional value, and also has the effect of clearing heat and removing fire and eliminating carbuncles. Dandelion can be eaten raw, fried, and made into soup, and is a plant used both for medicine and food. It is often said that you can not eat meat in March, but you cannot not eat mother-in-law.
Every spring, a small weed with small yellow flowers is often seen in the field, she is a dandelion. After the dandelion blooms, its flowers turn into many light and small fruits, and each small fruit will have a clump of white fluff on the top, which squeeze together and gather into a white pom-pom, which is the dandelion hairball. Dandelion fruits are very light and need the help of fur to fly everywhere, and when the wind blows gently, those soft furs will make them float in the air, like a small umbrella stretched out, floating in the sky, accompanying the wind to fly to each area to grow and develop.
Is there a mother-in-law in your hometown, and have you eaten mother-in-law ding?
