Because I like purple, I take a few more glances every time I see something purple, not to mention the large purple lily flowers on the yellow and green grass.
Because of the location in the north, the climate, some places of the grass is still withered yellow, some time ago you can see a lot of four-leaf clover from the dead grass out of the head, today although you can see the dead grass has green, but what attracts people's attention is the cluster of purple. I shouldn't know it, but the word "purple diding" popped up in my head. I came back and checked it, and it was really the name, it should have been entered into the memory bank sometime, and I forgot it myself.
When I checked the information, I saw that some people said that purple ground is still a kind of wild grass that can be eaten. Didn't I miss a delicious dish today? But is such a beautiful flower really just a wild vegetable?
紫花地丁 (学名:Viola philippica),别名
Violet, viola, calyx, etc. Perennial herb, belonging to the order Lateral Membranacea, Viola perennial root herb, no aboveground stem, 5~10cm high, up to more than 20 cm high at the fruit stage, the lower part of the leaf is triangular ovate or narrowly ovate, the upper part is longer, oblong, narrow ovate-lanceolate or oblong-ovate, the flowers are medium and large, violet or light purple, sparse white, the throat color is light and has purple stripes; capsule oblong, 5~12mm long, seed ovate, 1.8mm long, pale yellow. The flowering and fruiting period is from mid to late April to September, and the young leaves can be used as wild vegetables and ornamental flowers in early spring.
Similar to Viola patrinii DC. ex Ging. in DC.) is a perennial herbaceous plant of the genus Violet in the family Violaceae. Alias, viola, plough grass, arrow grass, plough tip, green cucumber. Plants up to 20 cm high, no aboveground stems, rhizomes short, slightly thick, vertical, dark brown or black, leaves basal, oblong, oblong-ovate or oblong-lanceolate, margins wavy, shallowly toothed or sometimes nearly entire, petioles elongated, flowers medium-large, white, with lilac veins, peduncles weak, usually above or nearly as long as leaves, glabrous or sparsely hairy, capsule about 1 cm long, glabrous, flowering from May to September.
The difference between these two types of dibutin is:
The flower color of the white lily is white with lilac veins. It is mainly distributed in Northeast China (Heilongjiang, Liaoning, Jilin) and Inner Mongolia and Hebei, and grows in meadows and riparian wetlands.
The flower color of the purple lily is lilac or violet, and the throat color is light or has purple stripes, mainly distributed in Northeast China (Heilongjiang, Liaoning, Jilin) and Inner Mongolia and Hebei, Shanxi, Shaanxi, Shandong, Jiangsu, Anhui, Zhejiang, Hunan, Hubei and other places, mainly growing in the field and hillside grass.
According to the "Compendium of Materia Medica", purple flower has the effect of clearing heat and detoxifying, cooling blood and reducing swelling, and has a certain effect on jaundice, dysentery, mastitis, eye redness, swelling and pain, pharyngitis, etc., and external application can also treat bruises, carbuncles, poisonous snake bites, and so on. It has the effect of clearing heat and detoxifying, eliminating stasis and swelling. It is used for sores and poisonous redness, drenching, rabies bites, eye redness, sore throat, etc.; external treatment of boils and carbuncles, for wine hemorrhoids, blood hemorrhoids, hemorrhoids raw tubes, etc., the whole herb is used for medicine, not edible, and can be used as a miniature potted plant.
According to friends who have eaten purple flowers, the taste of purple flowers is light and has no peculiar smell, which is a bit similar to spinach, and there are a lot of ways to eat it!
Porridge: Use 15 grams of dried purple flowers and 50 grams of rice, wash them and cook them together to make porridge.
Dough steaming: add a little salt to the water, soak and wash the purple flowers, control the moisture, the leaves can be a little water, put the flour in the small basin, put the leaves part by one, evenly stick the flour, put the wet cage cloth in the steamer, and the vegetable leaves wrapped in flour are spread all over the steamer to start steaming, and you can use it in 30 minutes, and you can add the mixture according to your different tastes.
In addition to the above ways to eat, you can also eat it directly by scrambling, or fried eggs, etc
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