When it comes to spring foods, everyone thinks of bamboo shoots and dandelions as the most delicious. Especially the light bitterness of dandelions is best at stimulating the appetite. Spring dandelions can be coated in a batter of flour and deep-fried in vegetable oil, or they can be pickled into preserved vegetables, both of which are very appetizing.
When the warm spring arrives, new buds of plantain, shepherd's purse, chickweed, and turnip will sprout in the wild. These new buds not only have their own unique aromas but also contain particularly rich vitamins A and C, as well as calcium needed by the human body.
In the cold winter, people seem to dislike eating vegetables, but in spring, they eat them in large quantities. This may be the healthy lesson that nature has taught us!
Bitter vegetables or wild herbs, after being eaten, can not only stimulate the appetite but also increase the secretion of gastric juice. From spring to summer, in order to improve physical strength and health, it is advisable to eat more bitter vegetables.
During the rainy season, both temperature and humidity rise significantly, so food is easily spoiled. Food poisoning in the home is nothing more than that caused by staphylococcus, enteritis bacteria, or natural plant toxins.
Staphylococcus often enters through wounds such as fingers and then transfers to food touched by the fingers, causing poisoning. Enteritis bacteria are contracted from seafood, especially from fish and shellfish. At the same time, cutting boards, dishcloths, and other items used in the kitchen should be boiled and disinfected regularly to avoid food poisoning. Most natural plant toxins are caused by poisonous mushrooms.
In addition, unripe plums, wild celery, and new buds on potatoes can also cause poisoning. Wild mushrooms, wild celery, and the like that grow in the wild must never be picked and cooked at home casually to avoid causing problems.