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植物学名称为“苦苣”的“苦麦菜”,是典型的“老派菜”,意指多是老一辈才会吃的蔬菜。年轻一辈则是两极化,喜欢吃的就很爱,不喜欢的碰都不碰。在新村或乡下的居民常会在屋旁种几棵,吃不完的就拿来卖。
这种菜福建话叫“苦味菜”(Ko Ber Cai),福州话叫“苣买菜”(O Ma Cai),客家话叫“麻菜”(Ma Cai),有清热凉血解毒之用,性味寒凉,苦,微甘。有的品种叶子薄薄的,有些的叶子较小,也有长有红线的,味道也因此有的清甜,有的苦中带涩,再咀嚼一下,则会回甘,味道多变,而菜叶的质地脆口,咬起来会咔吱咔吱响,其实挺好吃的。
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一般上,下锅煮前,菜先洗净,然后,撕掉菜叶中间不容易咬断的透明茎线,方便咀嚼;再佐江鱼仔、蒜米和小葱头煮成汤吃,或是加入面粉糕或面条或粥同煮也行。
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