Bep and Nip leaves in Dak Lak, wild vegetables that were once eaten to stave off hunger, have now become a specialty and are sought after by people.

Spring leaves grow all year round, but the best time to have them is from May to July, when the Central Highlands begins the rainy season, the young shoots of the spring leaves sprout, fresh and young.

Ms. H'Loan Nie (in Ea Tam ward, Buon Ma Thuot city, Dak Lak province) said that the leaves often grow on the edge of the forest and along streams.

When the rainy season comes, every time they go to the fields, the Ede people often pick the leaves and process them into many delicious dishes for their meals.

“When people picked too many leaves for their families to eat, they brought them to vegetable markets to sell. Since then, the leaves have become known and loved by many people in the city.

But nowadays, there are not many wild spring leaves left, so this is considered a specialty vegetable, and it is not always available at the market," Ms. H'Loan shared.

The price of the wild vegetable La Nhip - a specialty of the Ede people in Dak Lak province - ranges from 80,000 to 100,000 VND/kg depending on the time of year.

In Dak Lak, the Ede people often use the leaves of the plant to make stir-fried vegetables, soup with freshwater shrimp, stream fish, etc. When cooked, the leaves of the plant will be slightly chewy, sweet and fatty, creating a flavor that cannot be confused with any other vegetable.

Previously, spring leaves were quite common, but in recent years, wild spring leaves have gradually become scarce.

For the Ede people, the leaf of the springtail is a common wild vegetable, but now it has become a specialty vegetable, a clean vegetable, because the leaf of the springtail grows naturally and is picked by people who go to the forest.

Ms. H'Trang Byă, owner of a vegetable stall in Buon Ma Thuot city, Dak Lak province, shared that the leaves of the spring spinach have now become a specialty vegetable and are favored by gourmets.

Many Central Highlands specialty restaurants want to import her vegetables, but the quantity is not enough, the amount of vegetables is only enough for her to retail to the people. Currently, she retails the vegetables at a price of 80,000-100,000 VND/kg depending on the time of year.

In Dak Lak province, the leaf of the fern was previously a wild vegetable, but now it has become a specialty vegetable loved by many gourmets and is being sought after.

Currently, many restaurants and eateries in Buon Ma Thuot City, Dak Lak Province have processed the leaves into many diverse dishes, when combining the leaves with many other foods, notably: the leaves cooked with canned fish soup, the leaves stir-fried with beef, the leaves stir-fried with young eggs, or the leaves hotpot, bringing rich diversity to the culinary scene.

Just a rustic wild vegetable, but anyone who has had the opportunity to enjoy dishes made from the leaves will forever remember the cool flavor of the mountains and forests.

Not only a unique dish, the leaves are also a medicinal herb that is beneficial to health, rich in protein, vitamins, and minerals that are beneficial to health.

Source: https://danviet.vn/la-bep-la-nhip-o-dak-lak-loai-rau-rung-xua-an-chong-doi-nay-hoa-ra-dac-san-nguoi-ta-san-lung-20240706164717211.htm