When spring is in full bloom, people always use their holiday time to travel to the mountains and the countryside to feel the breath of nature. On the way to travel often encounter a variety of wild vegetables, we might as well prepare a small basket, scissors, small spatula, encounter their favorite wild vegetables timely harvest, cooking their favorite food, that is really very pleasant. Here are 20 common wild vegetables for your reference.
I. Maryland Head
Marjoram's head is also known as marjoram, chicken's intestine, field side daisy, etc. Marjoram is a genus of the family Asteraceae. It is born on roadsides, fields and hillsides, and is distributed in most parts of the country, is very common, and is now grown on a large scale, and is easy to eat if you want.
There are green and red stalks of marjoram, with the red ones being more delicious. Blanched, diced and served cold, they are light and refreshing. You can also roast tofu with marjoram for a light and refreshing taste.
Capsicum is arguably one of the most widely eaten and tasty wild plants that many people recognize. However, if you are a white person digging for wild greens, you should always ask an experienced friend to identify the greens after digging them, because some weeds are very much like capers.
There are many ways to eat capers, they can be wrapped in dumplings, wrapped in dumplings, and fried in spring rolls, all of which are very delicious.
III. Wild garlic
Wild garlic is a small, wild garlic that can be found in fields and weeds. It looks just like garlic plants, but it is very thin and grows in clumps.
Wild garlic scrambled eggs or as a seasoning has a very strong flavor.
Broomrape, also called peacock pine and ground wheat, grows up in clumps that look like tumbleweeds from a distance, and it matures into broom handles, which are very economical and useful.
The young broomrape seedlings are very tasty washed and blanched and can be served cold or stuffed.
Mugwort is common in the countryside or on the roadside, and today there are many people who grow it in large quantities and sell it at the end of the year, with very good benefits.
Crushing mugwort to get its juice for making mugwort poop is quite delicious.
VI. Fragrant Pile Buds
The young shoots of the toon tree are brightly colored and give off a special aroma.
Toon sprouts chopped and scrambled eggs, or blanched and cold, that's a favorite for many people.
VII. Wild bamboo shoots
Wild bamboo shoots are plentiful in the mountains or in roadside bamboo groves; they are thinner and longer than asparagus, but they are really quite tasty.
Wild bamboo shoots contain oxalic acid and should always be blanched before serving. Wild bamboo shoots stir-fried with bacon, that's a pretty upscale dish.
Eight, head of wolfberry
Goji berry heads are the young shoots of the goji berry tree, which is also a very tasty wild vegetable in spring.
The roasted egg soup with the head of goji berries was quite tasty.
Mint is very familiar to many people and can be found everywhere in the fields and around the walls. It is very useful for its aromatic and cooling scent, and also as an anti-inflammatory and pain reliever.
Roast the soup with a few leaves or serve as a side dish for a cool and refreshing meal.
Perilla is a common foliage green and a cash crop, and the perilla oil extracted from its seeds has a very high nutritional value.
It is very tasty with a few shiso leaves in the fish soup. Shiso leaves wrapped in egg noodles and fried are very crisp and refreshing.
XI. Tiger Balm
Tiger cane, also known as sour dock, grows rapidly and this exotic species is extremely harmful to the growth of other plants. It is very common in the mountains, by streams and in the grass, but it is also a delicious wild vegetable.
Sour bamboo tubes are also very good for roasting vegetables or making soup.
Goosegrass is found everywhere along roadsides and in meadows, and it is extremely prolific.
Goosegrass is a good ingredient to blanch and serve cold, or roast in a hot pot.
Ashwort is a headache weed in the field and ground, and it is as fertile as purple amaranth.
Ashwagandha blanched and served cold, or roasted in soup, is a favorite dish for many people.
XIV. Straw head
The grass head resembles a clover, also with three leaves, and people in many places in the middle and lower reaches of the Yangtze River are very fond of this wild vegetable.
It is often used in soups or stir-fries and is still relatively tasty.
XV. Yellow quail
Yellow quail is a vegetable used for medicinal and edible purposes. It is grown in most parts of the country.
Yellow quail can be eaten cold or stir-fried.
XVI. Chrysanthemum brain
Chrysanthemum brain is a plant in the Asteraceae family and its shoots are very well known as a wild vegetable.
The chrysanthemum brain roasted egg soup was very tasty.
Amaranth is an annual herb with plump leaves. It is a wild vegetable that many people are fond of.
You can use fresh horseradish for cooking, or you can cook it and dry it before making it into a variety of delicious dishes.
Ulva is a wild vegetable that grows in the water and its leaves resemble those of a water lily.
Brussel sprouts roasted in soup, that tasted absolutely delicious.
XIX. Fishy grass
Fishy grass has a strange smell, but it's a favorite wild vegetable in some places.
The fishy grass is washed and cut up and served cold, so it should be good too.
XX. Prickly shoots
Prickly shoots look a bit like toon sprouts and it is a very valuable wild vegetable.
For all its fame, spiny shoots blanched and cold or stir-fried should also be very tasty.
These are some of the more common wild greens, so be sure to identify them carefully before picking them up. What other wild greens do people like to eat?