What are the common types of dried wild vegetables? This article gives you the full picture

China is one of the regions with the longest history of using wild vegetables, with abundant wild vegetable resources, wide distribution and profound cultural heritage. Wild vegetables have the characteristics of unique flavor, natural and pollution-free, safe with no pesticide residues, high nutritional value, and homology of medicine and food. Many rural friends also dry wild vegetables to preserve them. Of course, not all wild vegetables can be made into dried wild vegetables. Below, the editor will introduce the types of dried wild vegetables.

1. Purslane

Purslane is called the "longevity vegetable". Women can also eat purslane regularly, because purslane is high in vitamin E, which can beautify and nourish the skin. Dried purslane is a frequent guest on the dining table. Almost all cooking methods are suitable for preparing purslane, and its rich and unique nutritional value and therapeutic effects make it very popular among diners.

2. Amaranth

Amaranth can provide the human body with rich nutrients, help strengthen the body and improve immunity. Amaranth grows quickly. Whenever the spring rain passes, whether in front of or behind houses, or beside roads and threshing grounds, tender seedlings sprout close to the ground. At this time, picking its tender leaves for cooking gives a fresh, tender and smooth texture that is pleasant to eat, making it a superior delicacy of spring. Amaranth can also be dried, and after drying it can be stir-fried and eaten in autumn and winter, which is very delicious.

3. Dandelion

Dandelion, also known as Huanghuamiao, Popoding, Huanghuadiding, etc., is the whole plant with roots of the Asteraceae plant dandelion. It mostly grows on hillsides, field edges, roadsides, riverbanks and open fields, and is distributed wild throughout the country. After drying, it can be steeped in water to drink, which has many benefits for the body.

4. Goosefoot

Goosefoot is rich in protein, a variety of vitamins and trace elements such as potassium, calcium and phosphorus. It also contains rare ecdysterone and tannins, and has effects such as anti-cancer, clearing heat and weight loss, and has a marked inhibitory effect on influenza and Japanese encephalitis viruses. In spring, gather thick, tender green young leaves, blanch them in boiling water and stir-fry, or make dried goosefoot braised pork or stir-fried shredded pork, or pickle them to eat. It is one of the main wild vegetable varieties exported by China.

5. Osmunda

Osmunda is rich in protein, a variety of vitamins and trace elements such as potassium, calcium and phosphorus. It also contains rare ecdysterone and tannins, and has effects such as anti-cancer, clearing heat and weight loss, and has a marked inhibitory effect on influenza and Japanese encephalitis. In spring, gather thick, tender green young leaves, blanch them in boiling water and stir-fry, or rub them into dried osmunda, or pickle them. It is one of the main wild vegetable varieties exported by China.

The above is an introduction to the types of dried wild vegetables. Of course, dried wild vegetables are not limited to the above types. We all know that wild vegetables have multiple functions such as nutritional value, medicinal effects and health benefits unmatched by cultivated vegetables, and the nutritional value of dried wild vegetables is the same, with an even more unique taste. Do you like eating dried wild vegetables?

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