Green Food: Vegetables

Author: Jin Dongmei Dong Huiru
Publisher:
Publishing Date: 2002-01-01
Features: This book comprehensively describes the characteristics, harvesting, processing, and cooking of wild vegetables. It focuses on introducing over 80 species of wild vegetables, including their Chinese names, scientific names, origins, habits, morphological characteristics, nutritional value, edible recipes, medicinal components, and medical prescriptions. At the end of the book, there are over 40 color illustrations of less familiar wild vegetables. It is suitable for urban residents to enrich their fresh dishes on the table and can also be referenced by vendors and procurement personnel in marketplaces and supermarkets.