The invention relates to the field of foods, in particular to a
processing method of wild vegetables. The
processing method comprises the following steps of adding 0.3
kilogram of table salt to each
kilogram of vegetables, after
pickling the vegetables for seven days, adding table salt in the manner that 0.2
kilogram of the table salt is added for each kilogram of the vegetables according to the original weight, and then adding plants and water, wherein the plants are used as
pickling auxiliary materials, each 200 grams of pepper fruits and each 2 kilograms of the water are used for cooking liquid to be added to each 50 kilograms of the wide vegetables, and the cooked liquid is added to a
pickling pond, so that the effects of resisting
corrosion, resisting oxidation and protecting color are achieved; performing pickling for 28 days from the day that the salt is added, then
fishing out the
pickled vegetables, and
processing the
pickled vegetables, wherein the processing time needs to be within 100 days from the time when the
pickled vegetables are fished out from the pickling pond; performing
desalination after the pickled vegetables are fished out from the pickling pond, putting the pickled vegetables in a pond with
clean water, adding
clean water in the manner that 5-6 kilograms of the
clean water is added for each kilogram of the pickled vegetables, soaking the pickled vegetables for 2-3 hours, and then draining the water; flushing the cleaned vegetables repeatedly until the surfaces of the vegetables are free from salt; then, putting the flushed vegetables in boiling water for soaking for 10-15 minutes, which can enable unboiled water in the vegetables to be drained, so that the influence of the unboiled water on the quality of vegetable leaves at later stages is avoided, and substances of
chlorophyll and the like, which flow out because the vegetables are pickled are washed away, and the quality of vegetable color is improved; and cooling the boiled vegetables, removing water in the surfaces of the vegetable leaves, and waiting for being packed. The vegetables which are processed are fresh in color, and have the effects of clearing heat, removing
toxicity, clearing the bowels and easing
defecation.