In spring, there is a kind of spring bamboo shoots on the riverside, which was once as famous as the puffer fish, and the farmers grabbed the craze, which should not be missed
In the poem "Artemisia Reed Buds Few, Puffer Fish is the Right Time", Su Shi vividly described the three spring delicacies of Artemisia, reed sprouts and puffer fish. Mugwort, also known as Artemisia quinoa, is a wild vegetable often eaten in spring; As for the pufferfish, although it is poisonous, it is delicious and popular with consumers.
Some people may be surprised by the word "reed bud" mentioned in this poem, because this is not a new reed bud, but a kind of "reed bud" produced in the Yangtze River area, which is known as "reed artemisia" in ancient times, which is often referred to as reed bamboo now. The appearance of the reed is similar to that of the reed, and people often call its young bamboo reed, although it is called bamboo bamboo, in fact, the two are not exactly the same.
Reed sprouts are an ancient wild vegetable, which is not only a delicacy of the residents of the Yangtze River, but also a representative plant unique to the region. What is so special about this wild plant, which was once as famous as the pufferfish? Now, I'm going to introduce you to it!
Reed buds, also known as firewood shoots and bamboo shoots, grow in the vast river beach swamp area in the middle reaches of the Yangtze River, after a year of germination, growth and reproduction process, not only provide a precious habitat for waterbirds, but also add a fresh and beautiful scenery to the coastal area. Whenever the mugwort grows vigorously in spring, the reeds will quietly sprout tender green shoots.
In urban areas, it is common to see residents carrying baskets and bags to collect quinoa, but they often ignore the fresh and wild plant Artemisia reed, which coexists and grows with it. It's not that they don't recognize it, it's that many people, especially young people, don't know that this grass is edible.
Reed sprouts are an ancient wild vegetable that once played an important role in rural societies. Spring has arrived, and the people who live by the river are staring at the newly grown reeds. Whenever the harvest is time, the people of the village, men and women, young and old, will enthusiastically participate in the harvest. They were carrying large bags and small bags, and they looked like they were returning with a full load.
Reed sprouts are a natural gift that can be obtained without spending money. On the banks of this river, which stretches for dozens of miles, there are lush reeds everywhere. If you are a little more diligent, you can always collect reeds that you can't eat all year long, adding a hearty food to your life**.
The area of Jingzhou in Hubei Province is known as "firewood bamboo shoots" and "bamboo", the area contains a large number of reed sprouts, and gradually developed into a local specialty, but the brand influence in the province is not big enough. However, due to its cumbersome processing process, it cannot be widely promoted and applied.
Unlike quinoa, which can be harvested, washed, and fried, reed sprouts are boiled in salty water before steaming to remove the bitterness. After boiling, it is also soaked in water to ensure that the bitter taste disappears completely. This time, the reed sprouts can be used to make soups and can also be used to make dishes.
Once, when the citizens of the city saw the old people picking reeds, they were also curious to pick a few. However, when people use it for stir-frying at home, they don't boil and soak it in any way because its bitter taste is hard to swallow and makes them feel cheated.
In fact, although the reed sprouts are somewhat similar to bamboo shoots, its production and cooking methods are the same as bamboo shoots. The best time to collect is March, preferably around Qingming, because when the reed buds grow very tall, it means that the grass has aged and is not suitable for eating.
As a good wild vegetable, it also has high medical efficacy, can clear heat and detoxify, so it has been very popular in recent years. As people have a better understanding of its nutritional value, many people, both men and women, like to come to the spring to step on the green and collect it themselves.
March is just around the corner, don't miss this opportunity. Finally, folks, have you ever tasted a wild vegetable like no other, which is the same reed sprouts as pufferfish? Please write down your experiences and feelings below!