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What are the natural wild vegetables?

At present, many vegetables in the market have excessive pesticides and fertilizers, so it is difficult to ensure that they are all green, healthy and pollution-free vegetables. I can't help but think of the wild vegetables that I grew in the fields when I was a child. Without the delicate flavor of those vegetables in the vegetable shed, it is a dish of delicious food when I go out, which is simple but nutritious. Let's talk about those familiar wild vegetables today. Everything is a healthy dish.

Ardisia equisetifolia

Amaranthus equisetifolia is a medicinal and edible plant, and the whole herb can be used for medicine, which has the functions of clearing heat, promoting diuresis, detoxicating, reducing swelling, diminishing inflammation, quenching thirst and diuresis. Seeds can improve eyesight, tender stems and leaves can be used as vegetables, taste sour, and can also be used as feed. They are evenly distributed in China, mostly in sunny places such as fields, vegetable gardens, roadside and garden ruins, and are the most common wild vegetables in rural areas.

Portulaca oleracea has a strong inhibitory effect on Escherichia coli, Shigella dysenteriae, typhoid Bacillus, etc., especially on Shigella dysenteriae, so it is suitable for people suffering from acute and chronic dysentery, enteritis, cystitis and urethritis (mild urethral malformation is also acceptable).

horsetooth is rich in trace elements such as calcium, phosphorus and iron, vitamins, carotene and other nutrients. Apart from its own medicinal value, stir-frying a plate is a delicious next meal, but it should not be cooked for too long, so as not to destroy its nutrients. Amaranth

Amaranth has the effects of clearing away heat and toxic materials, dispersing blood and swelling, clearing liver and improving eyesight, and it also has a good therapeutic effect on gastroenteritis. This wild vegetable is covered with sharp spines, so you should be careful when picking it. Generally, you can eat its leaves and tender roots, which can be harvested in spring, summer and autumn. The most common way for farmers is to stir-fry Amaranth, which is simple and delicious, and mix it with lean meat or pig liver to form a dish.