The spring breeze is ten miles, the flowers and plants germinate, and it is the season to eat wild vegetables. In the wild, it is common to see vegetable diggers with tools "digging and digging". When many people go out, they often pick some wild vegetables and come back to try them. I would like to remind everyone that although wild vegetables are delicious, there are risks in eating them.
Kasuga Vegetable 图鉴
Here are some of the wild vegetable varieties that we often eat, shepherd's cabbage, dandelion, ......
1. 荠菜
Shepherd's cabbage is the most common wild vegetable in spring, commonly known as "100-year-old soup". The medicinal value of shepherd's cabbage is very high, and it was first seen in the "Famous Doctors' Records" of the Northern and Southern Dynasties. The most common way to make shepherd's cabbage is to make dumpling fillings and bun fillings, and it can also be used for cold salad, soup or stir-frying.
荠菜
2. Dandelion
Dandelion is commonly known as Po Po Ding, its young leaves can be cold, fried or made into soup, in the "Chinese Pharmacopoeia" records have the effect of clearing heat and detoxifying, diuresis and swelling.
dandelion
3. Purslane
Purslane, also known as longevity vegetables, has the effect of clearing heat and detoxifying, cooling blood and stopping bleeding, and stopping dysentery. There are many ways to eat purslane, after blanching, stir-frying, cold dressing, and stuffing. However, purslane cold, spleen and stomach deficiency, diarrhea and pregnant women are forbidden to eat.
Portulaca oleracea
Eating wild herbs is risky
Although wild vegetables are delicious, there are still some misunderstandings in our daily life: first, we think that wild vegetables are pollution-free "green food";
Second, wild vegetables have higher nutritional value than ordinary vegetables.
In fact, the safety of wild vegetables is related to the growing environment, and the nutritional value has no obvious advantages.
The most important thing is that many wild plants are similar in appearance to poisonous plants, which can be difficult for non-professionals to identify, and if the poisonous plants are picked by mistake, they can lead to poisoning and even life-threatening.
Let's take a look at these poisonous plants, can you tell the difference?
1. Crarrow and water celery
Crocous vulgaris is commonly known as "wild celery", the leaves are like kidney-like round, the flowers are small, the petals are yellow, the whole plant is toxic, the flowers are more toxic, and the toxins such as mulchloside and pulsatilla are contained. Huryoside can cause photosensitive dermatitis.
Human ingestion poisoning is manifested as burning and swelling of the mouth, difficulty in chewing, dilated pupils, difficulty breathing, etc., and in severe cases, death;
The leaves of water celery are pinnate compound leaves with white flowers.
Shi Longrui
Mizuserina
2. Daylilies and daylily
Daylily is a kind of daylily plant, except for daylily, the rest of the daylily are inedible. What we see in flower beds every day is daylilies or daylilies of golden dolls.
Daylilies contain a lot of colchicine, which is difficult to get rid of by cooking and processing, so poisoning will occur after accidental ingestion.
Daylily
Daylilies
Remember: unfamiliar, unrecognized, and easy to admit the mistakes of wild vegetables resolutely do not pick or eat, do not buy or sell.
How to eat wild vegetables correctly
1. Purchase through formal channels and be cautious in the wild
Many wild vegetables are similar to poisonous plants, and there is a high probability of misidentification when picking, so it is not recommended to dig in the wild. Nowadays, many wild vegetables have been artificially planted, and if you want to eat wild vegetables safely, it is recommended that the public buy wild vegetables in regular supermarkets and farmers' markets, and do not buy them at retail vendors.
Wild vegetables growing near factories, sewage and landfills are susceptible to environmental pollution, and pesticides are usually applied to green belts in parks and roadsides to control pests and diseases.
2. Consume in moderation, which varies from person to person
Many wild vegetables are also medicinal plants, so they should not be eaten regularly, and not too much at one time.
Soaking and blanching before consumption will not only help remove some toxins, but also remove astringency, which is more conducive to digestion and absorption.
Infants, pregnant women, nursing mothers, the elderly, people with a history of allergies to wild vegetables, and people with digestive diseases are not recommended to eat wild vegetables.
3. Reasonable diet and balanced nutrition
Although wild vegetables bring the "taste of spring" to people's tables, it is difficult to meet all the nutrients required by the human body, so it is recommended that everyone should have a reasonable diet and balanced nutrition. According to the recommendations of the "Dietary Guidelines for Chinese Residents (2022)", it is recommended that everyone should consume an average of 300-500g of fresh vegetables per day, and in addition to green leafy vegetables, purple, red, orange and other colors can also be often selected.
4. If symptoms appear, seek medical attention in time
The symptoms of wild vegetable poisoning vary according to the amount of consumption, plant species, and individual differences, nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal symptoms are common, some can cause allergic symptoms, and severe cases can cause dyspnea, coma, and even death.
It is recommended that once discomfort occurs, stop eating immediately, induce vomiting immediately, carry leftover wild vegetables and vomit, and seek medical attention in time.
供稿：北京市疾控中心食卫所 王超，北京市疾控中心食卫所副所长、北京健康科普专家 马晓晨