Since the beginning of childhood, the summer harvest crops such as barley and winter wheat have been fruitful, and the grains have become full, but they have not yet matured. Before and after the Little Full is the time of eating bitter herbs.
It is said that bitter herbs are one of the earliest Chinese edible wild herbs. "Shen Nong's Materia Medica": "The main five Tibetan evil, tired of stomach yin." "Zhou Shu" has "small days of bitter vegetables show." "The Book of Songs" also says "Bitter bitterness and suffering, under the first sun." In the past, when the peasants were not getting green every spring, they had to rely on bitter vegetables for hunger.
Bitter herbs are also known as "pastoral herbs," and Ningxia people are called "bitter herbs". Shaanxi people are called "bitter dishes" and Li Shizhen is called "tiancai." The bitter herbs have astringent bitterness, astringent sweetness, fresh and refreshing, cool and tender fragrance, nutrient-rich, containing a variety of vitamins, minerals, choline, sugars, riboflavin and mannitol needed by the body, with heat, cool, Blood and detoxification function. "Compendium of Materia Medica": "Long service, peace of mind, light weight, old age." Medical use more bitter herbs to treat fever, the ancients also use it to sober up.
Dig back the bitter herbs and carefully clean the leaves and weeds. Wash the bitter herbs and put it in the water. Use your fingers to turn it clockwise with the leaves so that the soil can be washed. Do not rub it. It will hurt the leaves. After washing, place the bitter herbs in the pot and cover it with a damp cloth. After a while, the bitter herbs will straighten up and be more spiritual than in the ground.
There are many ways to eat bitter greens. They can be served with miso sauce. They can be eaten on a small spring cake and can be eaten with various condiments. They can also be cooked with boiled water, squeezed bitter, and used to make soup. Stuffing, stir-frying, and cooking noodles have their own flavors.
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