江南三月,鶯飛草長,竹筍的時節已過,正是各種野菜當令的時候,在我們家鄉,這時正有一種新鮮的野蔬上市,稱為「蔞蒿」。蒿是塘蒿菜之蒿,這是可以肯定的,我不知這個「蔞」字應該寫作「蘆」還是「蔞」,我見到秀水詞人朱竹垞的《鴛鴦湖棹歌》有句云:「聽說河豚新入市,蔞蒿獲筍急須拈」,荻筍不知何物,蔞蒿怕就是我們家鄉所產的那種,姑且借來一用。
蔞蒿是水濱的產物,賣的人用蒲包盛了,像賣菱角荸薺那樣,總是灑得水淋淋的。這是一種細小得像蘆根一樣的植物,可吃的只是它的嫩梗,像豆芽菜那樣粗細,作深綠色,摘成一段一段的,就這麼炒來吃。它有一種特殊的香味,比芹菜的滋味更好。可是這東西也並非每一個人都愛吃的,有些人就嫌它那一種「蒿味」,不喜歡吃。
蔞蒿是一種很價廉的野蔬,只是出產的時間不多,要在這春末夏初的季節才有,稍遲就老了不堪吃,所以上市的時間很短。江寧沿江一帶多洲渚,這就是蔞蒿的產地。這一帶的江邊又盛產蘆葦,我們家鄉普通人家的主要燃料就是「蘆柴」,因此,我又懷疑這個「蔞」應作「蘆」。
「蔞蒿」可以炒臘肉,又可以先用開水的熟了,用醬麻油涼拌吃。若是與「白肉」一同吃,稱為「蔞蒿白板肉」,更是暮春時節的名菜。白板肉就是將豬肉在白湯中煮熟了,撈出來切成薄片,點著上好的醬油來吃。這是江南人夏天吃肉的方法,因為這樣就不覺得肥膩。
蔞蒿在沿江一帶都可以吃得到。若是朱竹垞所詠的就是這東西,則鴛鴦湖濱也有出產,嘉興人一定也喜歡吃了。可是我在上海住了多年,從不曾見過這種菜,可見上海人是不吃的。
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