Lyric prose with potherb fragrance in spring

In spring, the fragrance of fresh wild vegetables flows in the fields and ditches in the country. When the breeze blows, there is a faint fragrance floating, and the faint fragrance permeates the quiet rivers and country roads. The scent of that wild vegetable, stained with crystal drops of water, with the breath of spring, floated leisurely in the years.

Early spring is the season when all kinds of wild vegetables grow wildly. In my mother's words, wild vegetables are rotten and cheap, and they grow wherever they are thrown. There is no need to fertilize, water or weed and loosen the soil. After a spring rain, fresh wild vegetables arched out of the ground, all with the fragrance of the earth, covered the earth, green and full of vitality. People in my hometown regard wild vegetables as delicious food. They can wrap jiaozi, paste vegetable cakes, boil them in water, or cook them with noodles.

When I was young, every year in early spring, the neighbors would dig wild vegetables. My mother always takes me, carrying a small bamboo basket, a sickle or a small hoe, to look for it on the slope in the field. Lilac, Malantou, Prunella vulgaris, shepherd's purse, ear root ... When digging wild vegetables, my mother gave me the name of each wild vegetable. Although my mother's education level is not high, she knows a lot of wild vegetables native to Gala like the back of her hand. Mother is full of gratitude for these green plants. In the most difficult years, they continued the lives of their mothers and elders.

It is a pleasant thing to dig wild vegetables in spring, but teenagers don't know the taste of sorrow. After digging several times, they didn't know what Malantou was and what shepherd's purse was. Under the guidance and contrast of my mother, I finally found that Malantou is a small plant with a layer of fine hair on its leaves, which is a bit like dandelion. Shepherd's purse Shepherd's purse is short, oily green, in clusters, nesting there. While looking for wild vegetables, I recited the ancient poems describing wild vegetables in the textbook: "The peaches and plums in the city complain about the wind and rain, and the shepherd's purse blooms at the head of the stream in spring", "Malan is everywhere and clustered in the original foothills" ... Most of these wild vegetables are green as jade, some are like spring tea, some are hollow, some have long vines, and some are very attractive. Pulling or digging, a series of wild vegetables filled my basket, and the names of those wild vegetables stained with mud were engraved in my mind.

These recovered wild vegetables can be washed twice with clear water before cooking. Whether it is cold or fried, even if it is soaked in salt, pepper, soybean oil, vinegar, garlic paste, pepper and other ingredients, it does not lose its true color. In a white porcelain plate, the green is mouth watering. The taste of wild vegetables is also very unique, some are sour, some are slightly sweet, some are greasy, some are crisp, and some are flexible, no matter which one, it will make you remember deeply. In difficult days, sharing this simple delicious food is a kind of pure happiness.

The sour and sweet wild vegetables, like dew in spring, moisten my soul and let me remember them forever. ...