🌿 Folk Prescriptions

Spring brings warmth and the revival of all life. In this beautiful season, many enthusiasts gather in groups, carrying baskets and scissors, venturing into the wild to harvest tender, green seasonal delicacies—wild vegetables. Here are several nutritious, flavorful, medicinally valuable, and qi-tonifying wild greens worth considering for consumption.
Like a Magical Elixir—Shepherd’s Purse
Also known as ground lettuce or Qingming grass. Shepherd’s purse is highly praised as a rare wild vegetable. Ancient texts like the *Book of Songs* describe it as “sweet as shepherd’s purse,” and poet Xin Qiji wrote, “City peach and plum trees fear wind and rain, but spring lives in the shepherd’s purse flowers by the stream.” Nutritionally, every kilogram of shepherd’s purse contains 42.4 grams of protein, 18 grams of carbohydrates, 3.2 grams of fat, 11.2 grams of crude fiber, 0.58 grams of phosphorus, 3.36 grams of calcium, beta-carotene, vitamin C, and elements like iron, potassium, manganese, and magnesium. It also contains various essential amino acids. Its protein content ranks among the highest in leafy and fruit vegetables; its beta-carotene level rivals that of carrots, and its vitamin C content exceeds that of tomatoes. The levels of calcium, iron, manganese, and potassium in inorganic salts are also notably high.
Not only is shepherd’s purse highly nutritious and delicious, but it also possesses significant medicinal value. Modern medical studies confirm its multiple therapeutic effects: it stops various types of bleeding—such as internal injuries with hematemesis, postpartum uterine bleeding, hematochezia, hematuria, gastrointestinal ulcer bleeding, and retinal hemorrhage; it lowers blood pressure; it treats chyluria, urinary tract stones, and nephritis edema; it aids digestion, treats gastric spasms, ulcers, dysentery, and enteritis; and it helps with eye conditions like redness, swelling, conjunctivitis, night blindness, etc.
King of Mountain Vegetables—Fiddlehead Fern
Fiddlehead fern, also known as gao tou cai or wishful vegetable, belongs to the fern family, a perennial herbaceous plant that blooms before growing leaves. Found widely in mountainous regions across China. Botanists confirm that ferns date back over 200 million years to the Paleozoic era’s Permian period—proving their ancient lineage. Hence, fiddlehead fern is hailed as the “ancient king of mountain vegetables.” According to Lu Ji’s annotation of the *Book of Songs*, during the Zhou and Qin dynasties, ferns were used as sacrificial offerings. Today, fiddlehead fern remains a favorite among mountain dwellers and a gourmet delight for city residents. Analysis shows that every 100 grams of fiddlehead fern contains 86 grams of water, 1.6 grams of protein, 1.68 mg of beta-carotene, 35 mg of ascorbic acid, 0.4 grams of fat, 1.3 grams of fiber, 10 grams of carbohydrates, 0.4 grams of ash, 24 mg of calcium, and 0.7 mg of iron—producing 50 kcal of energy in the body. When cooked, its flavor is fresh, fragrant, and deeply satisfying—truly a culinary masterpiece.
Fiddlehead fern is not only highly nutritious but also medicinal. Li Shizhen described it as: “Clears intense heat, promotes urination, induces sleep, and nourishes deficiencies in the five zang organs.” Traditional Chinese medicine views fiddlehead fern as sweet, slightly bitter, and cold in nature. It clears heat, removes dampness, promotes urination, lubricates the intestines, tonifies qi, and nourishes yin. It is primarily used to treat high fever with confusion, joint pain, intestinal heat toxicity, poor urination, female leukorrhea due to damp-heat, constipation, or habitual constipation. Modern research confirms its ability to lower blood pressure, clear heat, and aid digestion.
Natural Antibiotic—Purslane
Purslane is a wild edible plant documented in ancient Chinese texts for its contributions to human health. With green leaves, red stems, yellow flowers, white roots, and black seeds, it is also known as “Five Elements Grass.” Because it can be eaten fresh or dried, used as fodder or food, and possesses excellent medicinal properties, it is locally called “Longevity Vegetable” or “Long Life Vegetable.”
Modern scientific research proves purslane contains large amounts of norepinephrine and potassium salts, along with abundant dihydroxyamine, malic acid, glucose, calcium, phosphorus, iron, beta-carotene, vitamin B, and vitamin C. Regular consumption not only replenishes nutrients but also avoids raising cholesterol levels—making it a truly natural, healthy superfood.
Besides being a vegetable, purslane’s juicy, tender texture and cold, sour taste give it potent medicinal value: it clears heat, removes dampness, stops dysentery, reduces inflammation, detoxifies, and heals sores. Pharmacological tests confirm it strongly inhibits bacteria like shigella, E. coli, and Staphylococcus aureus—earning it the nickname “natural antibiotic.” During summer and autumn, it treats conditions such as enteritis, dysentery, hematuria, urethritis, eczema, dermatitis, leukorrhea, abscesses, boils, mastitis, hemorrhoids, snake bites, and tuberculosis.
Early Spring Delicacy—Bamboo Shoots
Bamboo shoots belong to the Typhaceae family, a perennial herbaceous plant. Also known as pu sun or pu cao. Its appearance and characteristics are vividly described in poetry: “Tall reeds rise above the water, droplets scatter like pearls. In autumn, lotuses bloom; in spring, ducklings emerge. Tender shoots grace the table; late blossoms paint the spice jars. Regretting the hall’s sorrow, yet finding joy in gold bodies.”
Bamboo shoots grow wild along riverbanks, pond edges, and shallow waters.
Known as the “Anti-Jin Vegetable,” bamboo shoots carry a touching legend: during the late Southern Song Dynasty, General Liang Hongyu ate bamboo shoots by the lake, finding them tender, sweet, crisp, and fragrant. She ordered her troops to dig up the shoots as substitute food, ultimately defeating the Jin forces.
Bamboo shoots have a long history of culinary use in China. The *Book of Songs* mentions: “What are the vegetables? Bamboo shoots and reeds.” The *Rites of Zhou* records: “The contents of the bean dishes…” meaning platters containing bamboo shoots and meat paste. Today, people eat bamboo shoots by harvesting their tender rhizomes, peeling, soaking, and consuming the next day. They can be stir-fried, stewed, used as fillings, or added to meat dishes—suitable for both vegetarian and meat-based meals. Nutritional analysis shows bamboo shoots are rich in vitamins B1, B2, and C. They help dispel wind-dampness and open the mind, treating conditions like difficulty urinating and mastitis.
Wild Vegetable Medicine—Malva
In spring, malva sprouts emerge along roadsides and fields, bringing the breath of spring and enriching our tables with nutrition and health. Ming dynasty herbalist Li Shizhen wrote: “Malva grows abundantly in marshy areas. In February, it has red stems and white roots, long leaves with serrated edges. People in the south often dry it for use as vegetables or filling for buns.” This shows the long-standing tradition of eating malva.
Malva is prized not only for its delicious taste but also for its rich nutrition. Besides protein, fat, and carbohydrates, it contains abundant inorganic salts and vitamins—its nutrient levels exceed those of tomatoes. Every 100 grams of malva contains 45 mg of calcium, 69 mg of phosphorus, 6.2 mg of iron, and 513 mg of potassium—surpassing spinach. Moreover, malva has lower oxalic acid content than spinach, allowing better calcium and iron absorption. Its vitamin A precursor content matches that of carrots, and its vitamin C content is comparable to average citrus fruits.
Malva is both a delicious vegetable and a medicinal herb. Traditional Chinese medicine considers it pungent and cool in nature, with functions to clear heat, detoxify, cool blood, stop bleeding, promote urination, and reduce swelling. It treats sore throats, abscesses, boils, turbid urine, and other conditions. Fresh malva is effective for sore throats, acute pharyngitis, and tonsillitis. Decoctions can prevent upper respiratory infections, acute conjunctivitis, stomatitis, periodontitis, mastitis, epistaxis, retinal hemorrhage due to hypertension, and ocular pain from glaucoma. Recent studies show malva is effective in treating hepatitis A and bacillary dysentery.
Best Blood-Tonic—Amaranth
Amaranth is a wild green with small greenish-white flowers, commonly known as “human green grass.” It grows wild across China in spring and summer, with young leaves being the most desirable for consumption. Amaranth grows quickly—after spring rains, tender seedlings appear scattered near homes, roadsides, and fields. Harvesting these young leaves yields a delicate, smooth, refreshing dish—truly a premium spring delicacy.
Amaranth is rich in nutrients, including abundant amino acids. Its protein, fat, calcium, and phosphorus levels are high. Red amaranth contains more iron than spinach. Modern medicine notes that due to its high iron and calcium content, amaranth is an excellent food for anemic patients, infants after surgery, and fracture patients. Anemic individuals especially benefit from regular consumption. Since amaranth’s iron and calcium are not hindered by oxalic acid, they are highly absorbable and safe, aiding blood synthesis and regeneration.
Amaranth also has high medicinal value, earning it titles like “blood tonic” and “longevity vegetable.” It clears heat, detoxifies, opens orifices, promotes bowel movements, stops bleeding, fights bacteria, treats dysentery, reduces swelling, and is used for acute enteritis, bacillary dysentery, typhoid, tonsillitis, urinary tract infections, constipation, schistosomiasis, filariasis, goiter, uterine cancer, and external applications for insect stings or bee stings.
Amaranth can be eaten regularly, but excessive intake may cause contact dermatitis. Those with indigestion, bloating, intestinal rumbling, or loose stools should eat sparingly or avoid it temporarily.
First-Class Spring Vegetable—Leek
Leek, also known as Chinese chives, was historically called “longevity chive” or “superior grass.” Some even praise it as “the finest spring vegetable.”
During the chilly early spring, when most vegetables are scarce, the folk custom of “tasting yellow chives on the spring tray” has existed for centuries. Chives can be used as a main ingredient or seasoning. As a main ingredient, they can be stir-fried alone or blanched and served cold—bright green and tender. As a seasoning, they pair well with various animal ingredients, suitable for stir-frying, quick-frying, or braising—adding rich aroma. In noodle dishes, they serve as fillings for buns, dumplings, and wontons. Chive flowers are pickled. Chive yellow (yellow chives) can be used as a main ingredient or seasoning, or as filling for water dumplings and spring rolls. Chives are a beloved vegetarian staple—delicate, fragrant, and highly nutritious, with significant medicinal value. They are rich in vitamin A precursors, far exceeding other vegetables, along with protein, fat, sugar, calcium, phosphorus, iron, vitamin C, fiber, volatile oils, and sulfur compounds.
Ancient Chinese medical texts state: “Chives are extremely warm and beneficial to people.” The *Compendium of Materia Medica* says: “Raw chives are pungent and promote blood circulation; cooked chives are sweet and tonify the middle energizer, nourish the liver, resolve stagnation, and guide blood stasis.” Thus, moderate daily consumption of chives can treat injuries, dysphagia, vomiting blood, hemoptysis, rib pain, and more. It also nourishes the liver and kidneys, warms the waist and knees, and enhances sexual function. Medical experts recommend it as an ideal dietary remedy for men with erectile dysfunction, excessive vaginal discharge, frequent urination, lower back pain, and leg weakness. Additionally, chives’ high vitamin A precursor content helps moisturize lungs, protect skin, prevent colds due to wind-cold, and treat night blindness. Their volatile oils and sulfur compounds stimulate appetite and kill pathogens. Folk remedies include stir-frying chive yellow with shrimp to treat male sexual dysfunction; crushing fresh chives into juice, mixing with warm water, and drinking to treat gastritis; or eating large quantities of boiled, softened chives to prevent constipation and treat accidental ingestion of foreign objects. However, those with internal heat or indigestion should eat less.