Yellow quail is a common wild vegetable that can be found in the fields and damp wilderness of our country. The leaf shape of this plant is very similar to that of radish leaves or mountain lettuce leaves, which are emerald green, tender and have very small yellow flowers. Yellow quail belongs to the Asteraceae family, an annual herbaceous plant with erect stems, branched at the base, and covered with fine hairs. The leaves are inverted-lanceolate or elliptic, with wrinkled wavy and pubescence on the surface. The flowering period of yellow quail is in the summer, and it produces small yellow flowers in clusters. The fruit is hammer-shaped, brown, and produces small pieces that are yellowish brown. Although yellow quail is common in rural areas, it actually has a high value and has the following two main functions.
Yellow quail is a very high-quality wild vegetable, especially loved by farmers. Although yellow quail has some bitterness, it can be removed by simply scalding it with boiling water. After processing, the fresh stems and leaves of the yellow quail are served cold or stir-fried, and the taste is crisp and refreshing, and it is very delicious. At the same time, yellow quail is very versatile, it can be used to make glutinous rice balls, dumpling pies, and can also be eaten in soup with pork. However, my favorite way to eat it is cold quail vegetables, which are especially delicious. Yellow quail salad is fragrant and delicious, and it has a good texture, which is a very delicious cold dish.
In addition to being a high-quality wild vegetable, yellow quail also has high medicinal value. According to the record of the "Handbook of Chinese Herbal Medicine", yellow quail has the effects of clearing heat and detoxifying, clearing qi, and improving the throat. In rural areas, when someone is stung by a poisonous snake or wasp, farmers who know how to use yellow quail vegetables to detoxify will pick yellow quail vegetables and mash them and apply them to the wound. Yellow quail is rich in dietary fiber, and regular consumption can help promote gastrointestinal peristalsis and improve constipation. Especially after eating high-calorie meat in winter, the intake of yellow quail vegetables can help digestion and play a role in promoting food digestion.
Yellow quail, also known as Huanyang grass and wild mustard, is a common wild vegetable. It is characterized by its emerald green, fresh leaves and small, yellow flowers. As a high-quality wild vegetable, yellow quail has the characteristics of being tender and delicious, and can be eaten in a variety of ways such as cold dressing, stir-frying, and soup. In addition, yellow quail is also a kind of herbal medicine, which has medicinal effects such as clearing heat and detoxifying, clearing qi, and improving the throat. Regular consumption of yellow quail can help improve gastrointestinal function and promote food digestion. When farmers find yellow quail vegetables in the field, they can pick them and eat them at home, which can not only increase the delicacy on the table, but also enjoy its medicinal value.
Recently, my daughter and I went out to pick wild vegetables, and on the way we found many delicious wild vegetables, such as wild chrysanthemum, Senecio, three-veined aster, earth rhubarb, etc. However, in the grass of the field, I found a large clump of verdant wild vegetables, with small yellow flowers, and the shape of the leaves was similar to that of radish leaves or mountain lettuce leaves, and similar to many of the fruits and vegetables we usually see, which was the yellow quail. Yellow quail, also known as Huanyang grass and wild mustard, is a plant of the Asteraceae family, which is one of the common wild vegetables in rural areas. While it's commonly found in farmland and damp wilderness, it's worth much more than that. Yellow quail is not only a high-quality wild vegetable, but also has rich medicinal properties. In the following article, I will go into detail about the characteristics, how to eat it, and its medicinal properties, and share some personal insights and experiences.
Yellow quail is a common wild vegetable that grows in fields and damp wilderness. Its leaf shape is very similar to that of a radish leaf or a mountain lettuce leaf, it is emerald green, very tender, and has very small yellow flowers. Yellow quail belongs to the Asteraceae family and is an annual herbaceous plant. Its stems are erect and branched at the base, covered with fine hairs. The leaves are inverted-lanceolate or elliptic, with wrinkled wavy and pubescence on the surface. Yellow quail blooms in summer, and the flowers are small in color and in clusters. The fruit is hammer-shaped, brown in color, and produces small small seeds that are yellowish brown. Yellow quail is widely distributed in farmland and humid wilderness in China, with a variety of growth environments, and is commonly found in fields and humid wilderness. It is characterized by its tender and delicious taste, and the shape of its leaves is similar to that of many common fruits and vegetables.
Yellow quail is a very high-quality wild vegetable that is loved by farmers. Although yellow quail has a certain bitter taste, it can be removed by scalding it with boiling water. After treatment, the fresh stems and leaves of the yellow quail are suitable for cold dressing or stir-frying, and the taste is crisp and refreshing, which is very delicious. At the same time, yellow quail is very versatile, it can be used to make glutinous rice balls, dumpling pies, and can also be eaten in soup with pork. And my favorite way to eat it is cold yellow quail, which is fragrant and delicious, and very delicious. As a high-quality wild vegetable, yellow quail not only tastes good, but also rich in nutrients, and regular consumption helps to enhance physical fitness.
In addition to being a high-quality wild vegetable, yellow quail also has rich medicinal properties. According to the Handbook of Chinese Herbal Medicine, yellow quail has the effects of clearing heat and detoxifying, clearing qi and improving the throat. In rural areas, if someone is stung by a poisonous snake or wasp, farmers who know how to use yellow quail to detoxify will pick yellow quail vegetables, mash them and apply them to the wound. Yellow quail is also rich in dietary fiber, and regular consumption can help promote gastrointestinal peristalsis and improve constipation. Especially after eating high-calorie meat in winter, the intake of yellow quail can help digestion and play a role in promoting food digestion. In addition, yellow quail also has the effects of reducing swelling and diuresis, nourishing the liver and brightening the eyes. To sum up, yellow quail is not only a delicious and delicious wild vegetable, but also has rich medicinal properties and other benefits.
Yellow quail, also known as Huanyang grass and wild mustard, is a common wild vegetable. It is characterized by its emerald green, fresh leaves and small, yellow flowers. As a high-quality wild vegetable, yellow quail has the characteristics of being tender and delicious, and can be eaten in a variety of ways such as cold dressing, stir-frying, and soup. In addition, yellow quail also has rich medicinal properties, such as clearing heat and detoxifying, clearing qi, and improving the throat. Regular consumption of yellow quail can help improve gastrointestinal function and promote food digestion. When farmers find yellow quail vegetables in the field, they can pick them and eat them at home, which can not only increase the delicacy on the table, but also enjoy its medicinal value.