In spring and March, more people go for an outing. Some people will bring a plastic bag before going out to dig up some wild vegetables to taste. Have you ever been embarrassed to stare blankly at the grass slope while watching others dig hard? It doesn't matter. Today, the encyclopedia of wild vegetables is launched to introduce our common wild vegetables and their eating methods. Look at the green wild vegetables below. Do you want to do it?

tableware

Scientific name: shepherd's purse. Cruciferae is a favorite edible wild vegetable. Wild shepherd's purse leaves are loose and grow on the ground, and the color is gray-green. There is a folk saying that "on March 3rd, local dishes boil eggs".

How to eat: It is often used as a filling for dishes, including jiaozi and wonton. In addition, fried food, cold sauce and soup are also indispensable delicacies on the table. In addition, it can also be used to make soup and delicious shepherd's purse porridge.

Benefits: It helps to enhance the body's immune function. It can also lower blood pressure, strengthen stomach and promote digestion, and treat stomach spasm, gastric ulcer, dysentery, enteritis and other diseases. Shepherd's shepherd's purse is used as medicine, which has the effects of improving eyesight, cooling, reducing fever, diuresis and treating dysentery.

Crown daisy

Scientific name: Artemisia ordosica. The taproot is single and narrow spindle-shaped. Head, numerous, hemispherical or subglobose. Inflorescence stipules hemispherical with white stipules.

How to eat: There are many ways to eat mugwort leaves. One is to make steamed buns with jiaozi as stuffing, and the other is to steam them with corn flour. You can also mix tofu or steam it.

Benefits: Indications for swollen and hot cough; Sore throat; Damp-heat jaundice; Heat dysentery; Gonorrhea; Rheumatalgia; Hematemesis; Hemoptysis; Traumatic bleeding; Scabies and furuncle.

Crystal disk

Scientific name: dried and thousand-gluten Beijing watercress. It is a newly bred variety of Brassica subspecies of Cruciferae. Biennial herb with green leaves and white petioles. The shape is between non-heading Chinese cabbage and mosaic mustard (or potherb mustard in the north).

How to eat: it is suitable for making soup after rapid pickling, or directly frying with edamame and red pepper, or side dishes in shabu-shabu and so on.

Benefits: this dish is not spicy, fresh and refreshing, and it is another new leafy vegetable variety in the vegetable basket.

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