25 common wild vegetables in rural areas, you've surely eaten some of them

As we all know, we may often see wild vegetables in our lives. Compared with home-grown vegetables, they are more comprehensive in nutrition. As a natural green and healthy food, they can satisfy people's pursuit of different dish flavors and combine both food and medicinal value. So what are the more common wild vegetable varieties in rural areas now? Let's go and take a look!

1. Violet

Widely distributed, with small flowers, including both aquatic and terrestrial species. Heart-shaped leaves grow on long stems. Flowers are blue-purple, yellow or white. Five petals, varying in size. Tender leaves can be cooked, rich in vitamin A and C.

2. Shepherd's purse

Also known as water caltrop vegetable, east wind shepherd's purse, life-protecting herb, field vegetable, field rice vegetable, it is the whole plant of shepherd's purse, a plant of the cruciferous family. Shepherd's purse is rich in nutrition; its amino acid content ranks first among all kinds of vegetables, and it also contains carotene, vitamin C, E, as well as phosphorus, potassium, calcium, iron, manganese and other mineral elements needed by the human body.

3. Wild lettuce

Distributed in rocky open fields and grasslands. 10-20 cm tall, short-stalked elliptical leaves, tiny blue-purple flower clusters; the leaves can be eaten raw, or cooked like spinach.

4. Fiddlehead fern

Fiddlehead fern is a very common wild vegetable in rural areas. It has high nutritional value and contains a variety of vitamins and minerals, several times to more than ten times those of ordinary home-grown vegetables. In spring, the sprouting tender leaves are picked and can be used to cook various dishes. Because they are red and tender and have a fresh, fragrant taste, they are very popular with consumers.

5. Lophatherum

The tuberous roots of Lophatherum contain starch and can be boiled with water to make a refreshing beverage; after the leaves are dried in the sun, they can be used as a substitute for tea.

6. Dayflower

The seedlings and tender stems and leaves of dayflower can all be used as wild vegetables. After the seedlings are washed clean, they can be boiled or stir-fried directly; the tender stems and leaves of the mature plant should be quickly blanched in boiling water before cooking to be more delicious.

7. Houttuynia cordata

Although Houttuynia cordata has a strong fishy smell, after its tender leaves are washed clean and served cold or boiled in a pot, it gives off a fragrant, sweet taste that makes people want more after eating.

8. Wood lotus

Wood lotus is a wild vegetable that grows at low altitude. Its small achenes, after being dried in the sun and rubbed in cold boiled water, can produce jelly, which is often used by local people to make liangfen.

9. Chinese knotweed

A perennial climbing herb. The tender stems and leaves of Chinese knotweed have a slightly sour taste, but after being blanched in boiling water, they can be eaten. They can be eaten directly with seasoning, or stir-fried after blanching.

10. Common selfheal

Common selfheal is a wild vegetable of wasteland. In early summer, its tender stems and leaves are picked and eaten as a vegetable. It can be made into a cold dish, and is even better boiled in soup.

11. Wild amaranth

An annual herb. In late spring, the plump and tender stems and leaves of wild amaranth can be used as a delicious dish, excellent whether stir-fried or boiled in soup.

12. Water shield

A perennial herb. Its stems and leaves are used as a vegetable. When boiled in soup, it is very delicious even without adding MSG. It can be cooked with fish, or made into fish soup with crucian carp, or simply made into soup with a little ginger and vinegar.

13. Saxifrage

Besides being used medicinally, the stems and leaves of saxifrage can also be stir-fried, boiled, or blanched and then mixed with seasoning.

14. Rubus parvifolius

A climbing small shrub. Its fruit is orange-red when ripe and has a sweet taste. Not only do wild animals love to eat it, but it has now also become a wild fruit that many people like to eat.

15. Floating heart

Floating heart is a perennial floating herb. In autumn it bears elliptical capsules with pointed tips. It can be made into many dishes with meat, and the taste is very delicious, much loved by people.

16. Plantain

A perennial herb. After the fruit matures, it produces several black-brown seeds, known as "lid fruit." Besides being used as medicine, the tender leaves of plantain can be stir-fried.

17. Honeysuckle

A semi-evergreen shrub. The flowers, stems and leaves of honeysuckle can also be used as a dish. The flowers can be steamed, boiled or stir-fried, and can also be dried in the sun and brewed as tea.

18. Wild onion

A perennial herb. From May to June, the whole plant is harvested and eaten fresh. It can be served cold and eaten raw, added to soup, or stir-fried with meat. The taste is very good.

19. Wild mint

With verticillaster inflorescences. In autumn, the leaves are picked as a vegetable. They are fragrant, and their nutritional components are the opposite of those of Rabdosia amethystoides. They can be used as a cold dish, and when boiling soup, adding a few fresh leaves enhances the fragrance and freshness.

20. Pine nut

The seed of the pine tree, known as the "longevity golden elixir." Mature pine cones contain seeds, which can be eaten raw and are even more fragrant when stir-fried.

21. Asparagus schoberioides

Also called sea vegetable. The sporangia are purple-red and scattered on the surface of the algal body. It is very good for steaming with meat.

22. Seaweed

Edible algae. At first, eat only a small amount each time until your intestinal tract adapts. Generally, before eating, it needs to be washed in fresh water to remove some of the salt.

23. Russian thistle

Russian thistle is as fine as a needle. When fresh and tender, it is very delicious. Mom often uses Russian thistle to make vegetable buns.

24. Agastache rugosa

When Agastache rugosa is fresh and tender, its leaves are generally used to make vegetable porridge. After it matures, people dry it in the sun and use it as a seasoning when stewing meat.

25. Schisandra

Schisandra is very special because it has five flavors, so it is called schisandra. After it matures in autumn, it is dried in the sun and brewed in water.

At this point, presumably everyone has eaten wild vegetables to some extent, and there are now quite a lot of varieties, so everyone can choose the ones they like to eat.

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