After wild herbs are picked, wilting, softening, chlorosis, brittleness, and fibrosis will occur. The following preservation techniques will have good results. First, Bao Cun calcium ions can be combined with the pectin acid in the wild to form a sticky pectin calcium, to avoid softening the wild vegetables, and inhibit moisture to prevent cellulose from lumber due to water loss, so as to play a role in maintaining crisp. Calcium can be obtained from calcium chloride, calcium carbonate, alum, etc., with calcium chloride being the best. 1. Prepare a calcium ion solution. Calcium chloride, etc. is dissolved in water and formulated as a 0.05% to 0.10% aqueous solution. 2. Dipping vegetables. Will be picked after the wild mountain base pier, the lower part of the 5 cm upright soaked in calcium ion solution for 2 to 4 hours (depending on the specific time horizon food type, generally proportional to the thickness of the skin). 3. Cleaning. After soaking, rinse with water to remove excess calcium and drain. In addition, the calcium content in the well water is higher. Well water can also be used instead, but the soaking time is slightly longer. Second, keep green chlorophyll easy to form under the acidic conditions of magnesium chlorophyll, so you can take control of the pH method (ie, pH 7.4 ~ 8.3, neutral partial alkali) to inhibit chlorosis. Specific methods are: the baking soda or soda ash, alkali and other soluble in water, adjust the pH value of 7.4 to 8.3, and then soak the wild vegetables for 3 to 5 hours, rinse with water, drain. It should be noted that calcium in water, carbon dioxide, etc. form insoluble calcium precipitate, so this must be carried out step by step. 3. After the above two treatments, salting can generally keep fresh vegetables at room temperature for 2 to 6 days, but it cannot be kept for a long time. Salinization can play a role in long-term preservation. Specific operation method: soak the wild vegetables in saturated salt water. If the wild vegetables to be processed are succulent, replace the salt water after 3 days. After salting, wild herbs can be kept in salt water for months or even years. Due to more salt immersed in the dish, it can be soaked in fresh water when consumed, and then eaten after palatability. In addition to salting, boiled hot and quick-frozen methods can also be used to preserve freshness, but these methods are not as salty as the original nutrients and palatability. Fourth, anti-corrosion packaging with less than 0.1% sodium benzoate mountain wild vegetables, and then vacuum packaging.