Also known as cress, cress. It is a perennial herb, which grows in swamps or wetlands, and its tender stems and petioles are used as vegetables. Oenanthe javanica grows in low-lying paddy fields, basically does not need pest control, and belongs to pure natural pollution-free green vegetables. Can be made into dried seaweed and cress, cress jiaozi, sea cucumber and cress porridge.
2. purslane
Also known as horsetooth vegetables and longevity vegetables. Generally reddish brown, with thick leaves, like an inverted egg. Contains protein, methionine, riboflavin, ascorbic acid, carotene and other nutrients. Garlic and purslane salad is delicious, and steamed bread is especially delicious.
3. Toona sinensis buds
According to scientific data, every100g of Toona sinensis contains 9.8g of protein, and the contents of calcium, phosphorus and vitamin C are among the best in vegetables. It also contains fat, crude fiber, iron, carotene, nicotinic acid and toosendanin. It has a special aromatic smell, which is delicious and lasting. Can be cold, fried, fried and pickled.
4. Platycodon grandiflorum
Also known as leafy vegetables, four-leaf vegetables and monk's hat. We eat the root of platycodon grandiflorum, and the tender seedlings can also be fried and eaten. It tastes good. Platycodon grandiflorum has expectorant, antitussive, analgesic, antipyretic, hypoglycemic, anti-inflammatory, anti-ulcer and bacteriostatic effects.
5. shepherd's purse
One of the most common wild vegetables, the dietotherapy function is to cool blood and stop bleeding, tonify deficiency and strengthen spleen, and clear away heat and promote diuresis. In spring, shepherd's purse can be mixed cold, dipped in sauce, made into soup, wrapped in jiaozi, and so on. Stew a bowl of sea cucumber and shepherd's purse porridge slowly on a small fire, which is nutritious and delicious. Sea cucumber can improve human immunity with low fat and high protein. With millet and shepherd's purse, it is an excellent tonic.
Extended data
1, long-term wild vegetables can't be eaten. It is best to eat wild vegetables now. Wild vegetables have not only been fresh for a long time, but also have greatly reduced nutrients and taste very bad.
2. Some wild vegetables need to be soaked, such as yam and garlic. If you haven't soaked it, it's easy to feel sick after eating it. Before cooking, this wild vegetable must be soaked in clear water for more than two hours to detoxify.
3. Wild vegetables on the tree, such as tender buds and elm, are not suitable for frying. This wild vegetable is more suitable for steaming or making sauce. If fried, it is astringent and hard to swallow.
Baidu encyclopedia-Oenanthe javanica
Baidu encyclopedia-shepherd's purse
Baidu encyclopedia-purslane
Baidu encyclopedia-Toona sinensis bud
Baidu encyclopedia-platycodon grandiflorum