Introduction: Wild vegetables are rich in nutritional value, but they are not suitable for everyone. Before eating wild vegetables raw, they must be blanched in boiling water first.
For more ways to eat wild vegetables, we recommend the Meitian feature: Tasting the Charming Greens of Spring: A Guide to Wild Vegetables
For edible wild vegetables, the cooking methods vary depending on the species. Wild vegetables suitable for eating raw or in cold salads include purslane, wild celery, Malan head, and toon. Before eating raw, blanch the wild vegetables in boiling water, rinse them several times with clean water, and then season with soy sauce, salt, vinegar, sesame oil, and a little sugar and MSG.
Wild vegetables suitable for stir-frying and boiling include wild amaranth, shepherd's purse, cockscomb, thistle, bracken, and watercress. These wild vegetables can be stir-fried with meat or made into wild vegetable soup. Wild vegetables suitable for steaming include刺嫩芽, elm coins, and locust flowers.
Most wild vegetables are cool in nature, and people with weak spleen and stomach are prone to indigestion after eating them, and may even experience symptoms such as abdominal pain and diarrhea. At the same time, because some wild vegetables such as milk vetch, Malan head, purslane, elm coins, locust flowers, and wild celery contain substances that can cause allergies, people with special constitutions are prone to allergic reactions after eating wild vegetables, which can induce phytophotodermatitis.
In addition, wild vegetables growing by the roadside are easily polluted by car exhaust and domestic sewage, so they should not be picked and eaten.