Abstract: This paper studied kinds of edible wild herbs growing under natural conditions and greenhouse terms in Beijing area, whose leaves were picked, treated and stored. The content of amino acid and vitamin C were determined regularly. The results show that amino acid kind and quantity contained do not change much with the preserve time in wild herbs and the content of vitamin C of wild herbs, which were grown under greenhouse, was less than the content of vitamin C when growing under the natural conditions. Heat treatment can obviously reduce the content of vitamin C.

Key words: wild herbs, amino acid, vitamin C, determination, Beijing area