The king of wild vegetables at 48 yuan per jin, aralia sprout: only one shoot is picked from the top of the tree, and its nutrition rivals ginseng

These days people do not care much for big fish and rich meat, and instead prefer wild mountain vegetables. Aralia sprout is just such a top-grade wild mountain vegetable, and in the rural mountain forests it is a famous king of wild vegetables.

Aralia sprout is rich in nutrients and has a unique taste, and in some places it is also called cilaoya or cilaobao. Nowadays many country folk in the mountains go home to pick it and sell it online, and demand outstrips supply, with it selling for about 48 yuan per jin.

The tender shoots of aralia sprout are the edible part, and there are many ways to eat them: they can be eaten raw, stir-fried, made into soup or filling, or processed into small pickles of various flavors. They are delicious and sweet, fresh, tender and mellow, with a rich wild flavor, and can truly be called a "delicacy of the mountains."

It contains abundant araloside and nutrients essential to the human body such as protein, fat, carbohydrates and minerals. It is even richer in plant fiber, and the vitamins and minerals it contains are dozens of times higher than those of cultivated green vegetables.

Although aralia sprout has strong adaptability and the advantages of cold resistance, drought tolerance, tolerance of poor and thin soil and tolerance of wet conditions, and it grows fast and has low requirements for environmental conditions, as picking has increased, wild aralia sprout is now becoming fewer and fewer.

The name aralia sprout is not given for nothing: this short thorny tree is covered in thorns, and even its tender shoots are covered in thorns, and what we eat is the tender shoot at the top of the tree. This season is exactly the time to eat aralia sprout, and generally from March to May tender aralia sprouts can be picked.