Don't Treat Potato Leaves as Vegetables
Spring weather is like a child's face – constantly changing, sometimes sunny, sometimes with rain on the horizon. This year's spring has entered April with continuous rainfall.
The impact of the rainy weather has caused a rise in market vegetable prices.
The vegetables planted in the fields have turned yellow and rotten.
In the countryside, as soon as spring arrives, when the green shoots of melons and vegetables fail to appear, the red potato leaves become a favorite among farmers!
This type of red potato leaf is not for eating with the potatoes themselves; it's a variety that is primarily eaten, called 'eating-leaf potato' in rural areas.
These eating-leaf potatoes are generally planted on New Year's Day, and they begin to flood the market in March. The young leaves are vibrant green, unlike the regular potato leaves, and the entire leaf stem is harvested at once. They're quickly stir-fried over a hot fire, and the fresh, green leaves will surely tantalize your appetite.
