An Introduction to Wild Vegetable Species of Northeast China: 8 Kinds Many People Have Eaten

For a rural person, digging wild vegetables is a very unique pleasure, but generally the wild vegetables that grow in different places vary somewhat, so do you know what species of wild vegetables there are in Northeast China? Here is an introduction for everyone.

1. Large-eared Mao

Large-eared Mao is a very common mountain wild vegetable in the Northeast China region. It also has other names, such as Large-eared Vegetable, Dongfeng Vegetable, Mountain Clam Reed, Immortal Clam Reed, Coiling Dragon Grass, and so on, with very different names from place to place. Large-eared Mao vegetable is distributed throughout northern, eastern, and southern China. This kind of wild vegetable is generally eaten dipped in big sauce or used to make buns.

2. Willow Artemisia Sprouts

In the rural areas of Northeast China there is a wild vegetable called "willow artemisia sprouts" that generally grows by riversides, in marshes, and under shrub thickets. It is a herbaceous plant unique to Northeast China, and generally its tender stems and leaves are picked in spring and summer to eat. The taste is somewhat bitter, and when eaten it is fragrant and refreshing in the mouth. Willow artemisia sprouts are a wild vegetable that serves as both food and medicine, with the effect of clearing internal heat.

3. Thorny Tender Buds

Thorny tender buds are also called thorny old buds, and are a famous mountain wild vegetable, deeply loved by ordinary people in various places and called the "king of mountain wild vegetables." The simplest way to eat thorny tender buds is to wash them clean, blanch them in boiling water until done, take them out, and dip them in egg sauce made from farm free-range eggs; the taste is wonderful.

4. Monkey Leg Vegetable

Monkey leg vegetable is also called cover bracken. This kind of wild vegetable is fairly common, generally found in damp mountain gullies, and there are many ways to prepare it. For example, after washing, blanch it in water and dip it in sauce, or stir-fry monkey leg with meat, both very tasty. Monkey leg can also be blanched in water and then dried for storage, or preserved by pickling.

5. Large-leaf Celery

Large-leaf celery is also called second-grade celery. It is a wild vegetable used both as food and medicine. It can be stir-fried plain, or blanched in water and then dressed as a cold dish, and it is especially delicious when used as a filling. In many regions, buns and dumplings with large-leaf celery filling are signature dishes in restaurants, which shows that large-leaf celery filling has very distinctive flavor.

6. Small-root Garlic

Small-root garlic is also called big brain melon. Many people dug it when they were children. It is simple to eat; most of the time it is brought back, washed clean, and eaten raw dipped in sauce, spicy and satisfying with rice, and it can also be made into a quick-tossed salad with some seasonings added.

7. Shepherd's Purse

Shepherd's purse, also known as field vegetable, is a common wild vegetable in the fields of rural Northeast China. Every spring the land is covered with it in clumps. It can be used to make dumplings or stewed soup.

8. Goosefoot

Goosefoot is also called goosefoot strips, or grey goosefoot. It is a plant with strong vitality, growing in fields, at field edges, and on slopes, and its dense figures can be seen everywhere. Because there is so much of it, rural people in Northeast China grab handfuls of goosefoot to feed the pigs they raise, and the pigs grow quickly after eating it.

Of course, Northeast China is rich in wild vegetable resources. Besides the 8 kinds introduced above, there are still many common wild vegetables that have not been introduced. Which Northeast China wild vegetable do you think is the most delicious? You are welcome to leave a message and share!

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