suggestion for the Japanese food guide

Tis the season...for mountain vegetables.
People spend hours picking them. One of my students has spent the last two weeks getting up at four in the morning just to go deep into the mountains to get them. And she's 62. She spends all morning hiking through the mountain bush picking these things, then she stops at lunchtime to eat onigiri. Just in the middle of nowhere. She sits in the forest and eats rice balls. Then she goes home. I asked her where she goes to get these mountain vegetables, and all she would say is 'the mountains'. She wouldn't tell me. It's like asking some diehard fisherman where his secret fishing hole is.
Some other students were at the park the other day for the bbq, went for a walk, and came back with handfuls of green. Of course, mountain vegetables.
They call them mountain vegetables, but really they're not vegetables at all. Anything that's green that you find on your plate, pickled or not, is bound to be a mountain vegetable. They're not particularly tasty, in fact they all kinda taste the same. Bitter...and maybe not unlike a dandilion. Actually that's kinda an accurate description of them. And not unlike a dandilion, they're rampant. They grow all over the countryside, and in the ditches along the roads. Pretty much anything that's green and grows is classified as a mountain vegetable. I don't really think that's fair to the other vegetables in this world. I think they should just adapt their food guide and create a new category for them.