Both summer heat and dampness are abundant, and eating wild vegetables at this time is beneficial to the body. Wild vegetables contain essential nutrients for the human body, such as protein, fat, carbohydrates, vitamins, and minerals, and have the effects of clearing heat, removing dampness, reducing fire, and relieving summer heat.
Wild Vegetables Suitable for Summer
White Asparagus
White asparagus is native to Eurasia. It has a fresh and fragrant flavor, and its dietary fiber is soft and palatable, which can stimulate the appetite and aid digestion. It is rich in protein, carbohydrates, various vitamins, and amino acids, and is hailed as the "King of Vegetables."
Shepherd's Purse
Shepherd's purse is one of the most common wild vegetables in folk medicine and food. It is highly nutritious and has significant medicinal value, with effects of harmonizing the spleen, promoting urination, stopping bleeding, and clearing the liver to improve vision. Due to its heat-clearing and dampness-removing properties, shepherd's purse can be used as a dietary and therapeutic food for the abundant summer heat and dampness.
Experts note that shepherd's purse is cold in nature, so people with a weak spleen and stomach should not eat too much of it. Additionally, it is best to soak shepherd's purse in clean water for more than two hours before washing and eating.
Perfect in Every Way
Extended Reading: A Complete Guide to Eating White Asparagus
Water Spinach
Following the principle of "eating seasonal vegetables," water spinach, which is abundant in spring and summer, functions to remove summer heat and dampness and clear heat toxins. The vitamin content in water spinach is higher than in Chinese cabbage, and these substances can enhance the body's constitution and prevent disease. Furthermore, the chlorophyll in water spinach can also whiten teeth, prevent cavities, and moisturize the skin.
Water spinach is divided into aquatic and terrestrial varieties. Aquatic water spinach has sturdy branches and leaves with a bland and tasteless flavor, while terrestrial water spinach has tender branches and leaves but boasts a rich, savory taste. Therefore, the cooking methods should differ. Aquatic water spinach cooks easily and is best stir-fried lightly with fermented bean curd or shrimp paste, and should be served quickly. Terrestrial water spinach can be cooked slightly longer; it is suitable to add chili, and it is best when the seasonings are fully absorbed.
Water Bamboo
Due to its fresh and tender texture and sweet, substantial flavor, water bamboo is considered a fine vegetable. When stir-fried with meat, its flavor becomes even more delicious. The organic nitrogen in tender water bamboo exists in the form of amino acids and can also provide sulfur, making it delicious, highly nutritious, and easily absorbed by the human body. It is particularly suitable for consumption in spring and summer.
Since water bamboo contains a relatively high amount of oxalic acid, its calcium is not easily absorbed by the body. Therefore, people with kidney diseases, urinary tract stones, or a high concentration of oxalate crystals in their urine should not eat it in large quantities.
Braised Water Bamboo
Extended Reading: A Complete Guide to Eating Water Bamboo
Precautions for Eating Wild Vegetables
1. Wild vegetables must be fresh. There should not be a long interval between washing, cutting, and cooking to avoid the loss of vitamins and inorganic salts. Wild vegetables that have been stored for a long time should not be eaten, as they are not fresh, have reduced nutritional value, and taste bad.
2. Pay attention to cooking methods. Wild vegetables can be stir-fried, cold-dressed, used as a filling, or braised, stewed, roasted, or boiled. The key is to choose different cooking methods according to the characteristics of the wild vegetables. Some wild vegetables are suitable for raw consumption, such as bitter vegetables and dandelions; the best way to eat them is raw after washing and dipping in sauce. Others, like shepherd's purse and purslane, are better cooked.
3. Wild vegetables should not be eaten in excess. Because most wild vegetables are cold in nature, they can easily cause problems such as a weak spleen and a cold stomach, so they must be eaten in moderation.
4. Do not eat wild vegetables that you do not recognize. Wild vegetables that are easily misidentified should not be consumed to avoid poisoning.
5. Some wild vegetables from trees are not suitable for stir-frying. There are not many varieties of wild vegetables from trees, such as刺嫩芽 (young thorn buds) and elm tree seeds. These wild vegetables are better steamed or made into a paste. If stir-fried, they become sticky and astringent, making them difficult to swallow.
6. Do not eat polluted wild vegetables. The air near chemical plants and other places in the suburbs is poor, and the wild vegetables grown there can easily absorb chemicals like lead. Wild vegetables near wastewater often contain toxins and should not be eaten.
7. Some wild vegetables need to be soaked before consumption. Some wild vegetables, such as wild garlic, wild spinach, wild mugwort, and purslane, are slightly toxic. If eaten without soaking, they can cause dizziness and stomach discomfort. Before cooking, they must be soaked in clean water for about two hours, or blanched in boiling water, to detoxify them.
8. Wild vegetables have contraindications. There are certain contraindications between some wild vegetables and medications. People who regularly take painkillers, sulfonamides, or are prone to allergies should be cautious when eating them.
Shepherd's Purse and Bean Skin Rolls
Extended Reading: A Complete Guide to Eating Shepherd's Purse
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