It is indeed a good article with pictures and texts. It is worth reading and collecting. It will be useful for spring outings.

“Three or two branches of peach blossoms outside the bamboo are ducks’ prophets of the warmth of the spring river.” In fact, ducks are not the only ones who feel the warmth of spring first. There are also various wild vegetables all over the mountains and plains, all of which happily grow from the soft soil. Come out of the hole.

As the old saying goes: "Eating wild vegetables in spring is as good as elixir." Friends who are tired of eating big fish, big meat, and greenhouse vegetables, come here, Xiaomei will teach you these 120 kinds of wild vegetables, picture title Bingmao. Now that we have gained some knowledge, let’s pick up the basket and go for an outing.

1. Reed shoots

Asparagus shoots are not asparagus, but the new shoots of the herbaceous plant reed in early spring. Some people are confused: Hey, can this kind of thing be eaten?

The great writer Su Shi once said: "When the grass sprouts are all over the ground and the reed buds are short, it is the time when the puffer fish is about to come." Wild vegetables that can rival the delicious puffer fish can catch the eye of the great foodie Su Dongpo. , the taste must be the same.

Peel off all the skins of the asparagus sprouts, and only cut off the tender stems inside, blanch them in water and stir-fry them with meat and peppers. It is nutritious, delicious and goes well with rice.

2. Artemisia

Artemisia is a perennial herb of the Asteraceae family. Its four tender stems and leaves are used as vegetables or pickles. It is very similar to mugwort and can be used as a substitute for mugwort. Like mugwort leaves, it has a refreshing fragrance, and the whole plant is used as medicine, with the effects of stopping bleeding, anti-inflammatory, antitussive, and resolving phlegm.

Only the young stems of Artemisia louen are taken, blanched and stir-fried with dried fragrant shreds and chili shreds, which is appetizing and nutritious.

3. Shepherd's purse

Shepherd's purse is fresh and fragrant. Washed and chopped, it is perfect for making dumplings and steamed buns. Shepherd's purse is known as the king of high calcium among wild vegetables. It has been known as a health-protecting herb since ancient times and has the effect of lowering blood lipids and blood pressure.

▲Shepherd’s purse stuffing

4. Zheergen

Zheergen is also called Houttuynia cordata in some places. You can see the white and tender ones above. Houttuynia cordata, is it so greedy that friends who love to eat the root of the fungus are drooling?

The most classic way to make Zheergen is cold salad. Friends who love to eat can finish a large plate alone.

5. Fern

March to May every year is the best time to pick, and the earlier the fern is picked, the better it tastes. Everyone, hurry up and take advantage of the good time in spring to go up the mountain to pick ferns.

Pick the fern, pick off the "little fists" on it, blanch it and use it for cold dressing, or add some spicy garlic leaves and stir-fry it. No need to add meat, it is more delicious than meat (personal experience, oops) , drooling).

6. Bracken

This is a different kind of fern bud. I have seen it before when I was working in Guangdong, but I have never tasted it myself. I don’t know how it tastes. So, anyone who has tried it can tell me.

7. Toon

The most classic way to make toon buds is to stir-fry eggs with toon buds.

However, you must blanch the eggs before scrambled or cold.

8. Alfalfa

The main edible part is the young shoots of alfalfa. It tastes fresh and tender and is rich in nutrients. It is said that its protein content is 5 times that of cabbage.

9. Difungus

Also called Dipicai, Thunder Gong Shi.

It tastes great in soups or salads, but it’s a bit difficult to clean.

10. Water celery

A wild vegetable that grows near water, very similar to celery.

Remove the leaves, keep only the stems, cut into sections, and stir-fry with the bacon. The taste is very fragrant and sweet.

11. Dandelion

Also called mother-in-law dandelion, it tastes a bit bitter and needs to be blanched. Spring is when it is fresh and tender.

12. Plantain

It has certain medicinal value. When eating it as a wild vegetable, you must dig it in early spring when it is still fresh and tender, and wait for it to grow into foils. It's time to get old.

13. Bamboo shoots

Bamboo shoots grow very fast after the rain. You must dig them up and eat them before they grow too high, otherwise they will get old.

14. Ban Bamboo Shoots

This kind of bamboo shoots are the buds of spotted bamboo. It's called Bamboo here, but I don't know what it's called over there.

15. Small bamboo shoots

This is also the shoot bud of another small bamboo. I don’t know its specific name.

16. Wild onion

Also called shallot, it often appears together with the root of the ear.

17. Wild garlic

It looks very similar to wild onions, but the leaves are somewhat different.

18. Thorny buds

They are very similar to Chinese toon, but the thorny buds grow on a kind of thorny branches.

19. Wolfberry leaves, 20. Wolfberry juice

If you are lucky, you can find wild wolfberry in the wild. Not only the fruits can be eaten, but the tender leaves can also be used. Let’s make soup. Wolfberry lean meat soup is a very famous Cantonese dish.

21. Mugwort, 22. Mugwort

This type of mugwort is often used for moxibustion; the Mugwort on the right is often used when it is young. Make wild vegetables.

23. Bitterweed, 24. Amaranth

Bitterweed is a genus of thistle in the family Asteraceae, order Asteraceae. Although the two are similar, they are completely different.

25. Pestilium

It belongs to the Asteraceae genus.

26. Wild amaranth, 27. Spiny amaranth

The difference is that there are sharp thorns on the branches of spiny amaranth. In times of material scarcity, both of these were edible wild vegetables. Later they were mainly used to feed pigs, but now even pigs don't eat them.

28. Wild peas

Pinch the tender tips, the tenderer the tastier.

29. Ratgrass

Also called Qingming cuisine, it is the main ingredient for making Qingming cakes.

30. Ququcai

It looks very similar to sowroot, but its leaves are thicker than sowroot.

31. Wild leeks

Since there are wild onions and wild garlic, there must be wild leeks.

32. Tea, 33. Mulberry leaves

Fresh tea can be cooked and eaten, which is a unique way of eating among some ethnic minorities in Yunnan; mulberry leaves can not only feed silkworms, but also feed people Food is also available.

34. Spiny cabbage

Also called spiny cabbage.

35. Artemisia

Asteraceae plant, common in Shandong area, very similar to Artemisia arborescens.

36. Imperata cogongrass root

It was a snack for children when they were young, and adults often use it to boil water for drinking.

37. Thorns

The shoots grown from Rosaceae plants can be eaten after peeling them off. They are crisp and sweet.

38. Wild lilies

Lilies are both medicinal and edible. You must distinguish the species clearly.

39. Roselle, 40. Golden Flower Tea

Roselle, also known as the King of Hearts, is a good blood tonic for women. It can be made into flower tea, flower wine, and Make flower sauce.

Golden camellia is very precious and is a national protected plant. However, it is currently cultivated in large quantities in Guangdong, Guangxi and other places.

41. Brush

The newly grown inflorescences of Broussonetia sibiricum are wrapped in flour and then steamed and eaten.

42. Broomweed, 43. Salsa

On the left is Broomweed, which is edible when young and can be used as a broom when old; on the right is Salsa, with more slender leaves , like pig hairs.

44. Goose intestines

I ate it when I was a child, but stopped eating it when I grew up because the taste was not good.

45. Qinggangvine, 46. Polygonum cuspidatum

The new shoots of Qinggangvine in early spring can be blanched and stir-fried with spicy peppers to eat super delicious; Polygonum cuspidatum can be eaten in some places It is an invasive plant here, and the young shoots are edible and taste a little sour.

47. Blood-skinned vegetables, 48. Gray-skinned vegetables

Blood-skinned vegetables are also called purple-backed vegetables. Gray vegetables can remove dampness, relieve itching, and treat vitiligo.

49. Red-stemmed Malan Tou, 50. Green-stemmed Malan Tou

The edible malan heads are mainly divided into red-stemmed ones and green-stemmed ones. It is said that the red-stemmed ones are more nutritious than the green-stemmed ones. Tastier.

51. Wheat pitcher

Also called noodle dish.

52. Overlord flower

It is a plant in the cactus family. Its flowers can be made into dry food and the soup is very sweet.

53. Feicai, 54. Peony and Chlorophytum

Also called Panax notoginseng, it is a succulent plant of the Crassulaceae family. It is said that it is good for cardiovascular and cerebrovascular diseases. Peony and Chlorophytum are both ornamental and edible.

55. Maoer fern, 56. Aphrodisiac

On the left, Maoer fern, also called Weiwei, is a kind of fern.

Above right, aphids. The young stems and leaves are edible and are rich in vitamins and carotene.

57. Dendrobium orchid

Dendrobium orchid is listed as the first of the nine immortal grasses in my country and grows on cliffs. At present, a large number of artificial propagation has been carried out, and dendrobium orchids can even be raised at home.

58. February orchid, 59. Yellow quail

February orchid has beautiful purple flowers, and yellow quail has small yellow flowers.

60. Acanthopanax

This is a wild vegetable unique to the Yunnan-Guizhou region, with small spikes growing on its branches.

61. Asparagus

Asparagus has high nutritional value, but wild ones are relatively rare, and they are all artificially cultivated.

62. Honeysuckle, 63. Jasmine

Spring and summer are a good time to pick honeysuckle, and jasmine is also a good material for making scented tea.

64. Day lily, 65. Hemerocallis

The flowers and buds of day lilies are yellow, and it is best to pick them before the buds open; while day lilies are not edible. Yes, its flowers and buds are basically orange-red.

66. Pueraria lobata, 67. Fern root

Both Pueraria lobata and fern root can be used to extract starch and make Pueraria lobata powder or fern root powder, which are also very delicious delicacies.

68. March bubbles

This kind of bubbles is also called Wupaozi, which is sweet and sour.

69. Raspberry

Another kind of bubble, larger.

70. Chrysanthemum brain, 71. Artemisia buds

Chrysanthemum brain refers to the tender tip of a wild chrysanthemum, and Artemisia bud refers to the buds of Artemisia japonica.

72. Tea bubble

A diseased tissue caused by bacterial infection on the tea tree or tea tree. After the skin grows open, it tastes sweet.

73. Patchouli

Also called mountain fennel, it is mainly distributed in the south.

74. Artemisia annua, 75. Artemisia annua

Artemisia annua mainly eats stalks, and the leaves of Artemisia annua are very finely chopped.

76. Platycodon

Also called four-leaf vegetables, the tender tips are eaten when they are seedlings. Its roots are a kind of Chinese medicinal material.

77. Rabbit Milk Vegetable

The scientific name is Salsify. It is mainly distributed in Xinjiang and can be steamed, boiled, fried or made into soup.

78. Nightshade, 79. Rhododendron

Above left, the black fruits of nightshade are edible and are a common snack in childhood. When the leaves are young, they can be used for cooking.

Above right, azalea is also called azalea. The flowers are edible, but don’t touch the yellow variety easily.

80. Cactus, 81. Aloe vera

Some cacti are edible.

In addition to being used as a facial mask, aloe vera can also be used in cooking.

82. Polygonatum odorifera

Its tuber is a traditional Chinese medicinal material, and of course it can also be used to make soup with meat and bones.

83. Spicy vegetables

A common wild vegetable in Hubei, also called wild potherb in some places, can be made into pickles and is very delicious.

84. Mountain spinach, 85. Mountain eggplant

Did mountain spinach, a wild vegetable, make such a contribution during the war years?

Mountain eggplant, also called Sansansan, has small blue-purple fruits, which are bluer than blueberries, but not as round as blueberries, and are long and egg-shaped.

86. Lantern, 87. Oxalis

The fruit produced is also called lantern fruit or girl fruit, which can be red or yellow.

Oxalis is also called clover and lucky clover. Its crystal radish roots are sour and sweet and are edible.

88. Endive and sell vegetables, 89. Snake retreats

On the left, endive and sell vegetables are also called bitter pockmarks. They are used in all herbal medicines and have the same origin as medicine and food.

Above right, snakes are also called snakes when they retreat. Both the young leaves and fruits are edible, sweet and sour.

90. Ginseng saponicae, 91. Zanthoxylum bungeanum buds

As the names suggest, they are the tender tips and buds of these two plants.

92. Faucet, 93. Alfalfa

Faucet, a type of fern; alfalfa, also called mountain grasshopper, has the special taste of wild vegetables. and smell, leaving you with a fresh feeling after eating.

94. Monkey leg vegetable, 95. Hibiscus flower

Above left, another edible fern; above right, it can be fried with eggs.

96. Orchid, 97. Wild yam