(QBĐT) - With the scent of spring, wild vegetables from the countryside have begun to grow green and fresh. One morning in January, we go to the corner of the countryside garden, or walk along the village road, the dikes, the grass edges of the ditches, the river banks... and walk slowly, looking down, we will be surprised to see wild vegetables, such as wild spinach, plantain, purslane, amaranth, pennywort...; wild betel leaves, Vietnamese coriander, Vietnamese coriander, Vietnamese coriander, Vietnamese tamarind, Vietnamese sweat... Wild vegetables are truly rich in names and flavors.
These are simple plants, close and attached to humans, although they have always been called wild vegetables...
Like all kinds of flowers and grasses in the countryside, wild vegetables grow wild in nature, without needing to be planted or fertilized... Wild vegetables find their own place to germinate, absorb the blessings of heaven and earth, adapt to be friends with the rain and sun to grow, fresh and young with all other herbs.
Spring is here, the sun is warm and the ground is moist, the wild vegetable sprouts awaken together, breaking the seed coat and growing up to cover the garden and the field with a fresh green color. There are wild vegetable species that grow from seeds, through migration by wind or birds. There are many species that grow from sprouts, from vines buried in the ground...
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Through millions of life cycles, wild vegetables have never been picky about where they live, so they can grow anywhere as long as there is life. It can be a corner of the garden, a ditch bank, a gravel hole or a water's edge..., usually in barren and deserted places, under the shade of large trees, empty gardens or abandoned land. Even the cracks in the fence wall have sprouted wild vegetable seeds...
Wild vegetables grow all year round but are best eaten in late spring because at this time, the shoots and leaves are greenest and sweetest. Moreover, at this time, main vegetables are in short supply because kohlrabi and cabbage are out of season, while summer vegetables such as Malabar spinach, jute, squash, etc. are just growing and cannot be supplied daily. Therefore, a couple of times a week, family meals will be changed with a pot of wild vegetable soup...
Picking wild vegetables requires picking and searching because they often grow scattered in many different places. Cooking wild vegetable soup is not too complicated, usually just need a little salt, shrimp paste and MSG. More luxurious, add a few peeled shrimps or a few pieces of lean pork. Even more delicious is wild vegetable soup cooked with the broth of crushed field crab or river clam. When the water boils, add the vegetables, open the lid to keep the soup green...
Wild vegetable soup is also known as mixed vegetable soup, or mixed vegetables. It is a blend of many colors and flavors: the sweet taste of jasmine, amaranth, the sour taste of purslane, the bitter taste of tamarind, mugwort...
Although not a delicacy, a bowl of wild vegetable soup is always attractive in every family meal, because it is always filled with the sweet, cool flavor and the fragrant, sincere heart of the homeland...
Tran Van Loi
Source: https://www.baoquangbinh.vn/van-hoa/202503/mua-rau-thom-thao-2224694/
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