As an old folk saying goes: When spring wind blows, bitter greens grow; wastelands become granaries. Bitter greens are among the earliest wild vegetables consumed by Chinese people. Ancient documents record that bitter greens thrive on the Minor Full Solar Term, and people picked them in the mountains. A well-known legend tells that Wang Baochuan survived on bitter greens in a cold cave for 18 years. In the old days, farmers relied on wild bitter greens to get through food shortages in spring.

During the Long March, the Chinese Red Army also ate bitter greens to overcome hardships. A folk ballad from the Jiangxi Soviet Area sings its praise, earning it the name "Red Army Vegetable" or "Long March Vegetable".

Known as Patrinia Herb in medical terminology, it has different local names across China. The yellow-flowered variety discovered in Ningxia is called "sweet bitter greens", featuring large leaves and crisp stems with a mild sweet aftertaste, superior to the common blue-flowered type.

Fresh bitter greens taste slightly bitter, astringent and sweet, with a refreshing tender flavor. Rich in vitamins, minerals, choline, saccharides, riboflavin and mannitol, it clears internal heat, cools the blood and detoxifies the body. Compendium of Materia Medica notes that regular consumption calms the mind, boosts vitality, keeps people fit and anti-ages. It is widely used to treat febrile diseases and relieve hangover.

Locals in Ningxia usually blanch the greens and serve cold with salt, vinegar, chili oil or mashed garlic to stimulate appetite. Some preserve it with rice soup for a sweet and sour taste. It can also be used to make soups, fillings, stir-fries and noodles after removing excess bitter juice.