Wild cabbage is a biennial or perennial herbaceous plant of the cruciferous family and the genus Astrus. Wild cabbage is rich in nutrition, and the bulb leaves are crispy and tender. Every 100 grams of fresh vegetables contains 2.7-3.4 grams of carbohydrates, 1.1-1.6 grams of crude protein, 0.5-1.1 grams of crude fiber, and 38-41 milligrams of vitamin C. It can be fried, boiled, chilled, pickled or dried vegetables, and the outer leaves are also good feed for livestock, poultry and fish. Wild cabbage has strong adaptability and resistance, easy to cultivate, high yield, and resistant to storage and transportation. Commonly grown all over the world, it is the main vegetable in European and American countries. Wild cabbage is also one of the main vegetable crops in China. It is the main vegetable in spring, summer and autumn in cold areas such as Northeast, Northwest and North China. There are also large areas of cultivation in autumn, winter and spring in various parts of the south. According to incomplete statistics, the annual sowing area of wild cabbage in various parts of China is about 667,000 hectares, which not only occupies an important position in the annual supply of domestic vegetables, but also is an important vegetable species for agricultural export trade. Wild cabbage, taste: flat, sweet. Clear moisture and heat, loosen knots and relieve pain, benefit the kidney and replenish deficiency. It has wet and hot jaundice, gastrointestinal ulcer pain, unfavorable joints, and loss of damage.