Edible "Weeds"

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dejure

Edible "Weeds"

Post by dejure »

Purslane (portulaca oleracea), also called verdolaga, pigweed, little hogweed, or pusley, is considered, by most, to be a weed, just as is Lambsquarter.

Purslane's stem is round and smooth, and it trails along the ground like a small vine. Young plants have a green stem, but, with maturity, stems take on reddish tints. Purslane has small, oblong, green leaves, which form clusters. The leaves resemble small wedges and, like the stem, are juicy.

Common purslane leaves are smooth, oval in shape and up to 1-1/4-inches long growing directly off the stem. They are thick, fleshy and could be compared to the leaves of a jade houseplant.

Note the weed's, purslane's growth pattern and roots. It is a low, mat-forming weed with reddish-brown, succulent stems that emerge from a thick taproot. The stems radiate from the center of the plant and can grow up to 12-inches long. Purslane grows rapidly in warm weather.

The stems, leaves, seeds, flowers, are all edible, anything above ground really, so eat the whole thing. The stems, leaves, seeds, flowers, are all edible, anything above ground really, so eat the whole thing. It is versatile and can be eaten raw, sauteed, stir-fried, in soups, in stews and even in salsa.

This abundant “weed” is a deliciously sour green. It pairs nicely with citrus and melon. It’s a tasty complement to pork, fish, and protein-rich beans such as lentils. It pairs nicely with citrus and melon. It’s a tasty complement to pork, fish, and protein-rich beans such as lentils.

If uprooted it will use stored energy to produce seeds. Simply uproot a plant and hang it upside down over a paper bag, you’ll get your seeds, and once you plant it in a permanent location it’ll reseed readily year after year.

When harvesting purslane you could pull it up, but by using scissors to cut off some stems allows them to grow back, providing an all summer long supply.

Not only is it edible, Purslane could be touted as a superfood, among your garden vegetables. It has more Omega-3's than ANY other leafy vegetable (Omega-3 fatty acids are instrumental in regulating our metabolism). Interestingly, purslane contains the EPA (eicosapentanoic acid) form of Omega-3, which is rare for a plant source of fatty acids. Purslane contains a very high concentration of alpha-linolenic acid -- several times the concentration in spinach. It has six times more vitamin E than spinach, seven times more beta-carotene than carrots, and is rich is vitamin C, glutathione, riboflavin, potassium, magnesium, phosphorus, tryptophan, iron, calcium, and iron. Additionally, purslane is touted for medicinal properties and contributing to a healthy GI tract.

PURSLANE USES AND RECIPES

Zucchini, Purslane And Tomato Salad

3 tablespoons fresh lemon juice
2 crushed garlic cloves
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/3 cup extra-virgin olive oil plus additional for brushing zucchini
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh oregano
4 zucchini halved lengthwise
3 cups chopped purslane, thick stems removed
1 ½ cups diced tomato (or halved cherry tomatoes)

Make dressing: Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.

Mix Salad: Lightly brush zucchini all over with oil. Grill or cook zucchini, cut sides down first, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Remove from heat, cool slightly, then cut into chunks.

Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.

So give it a try. I mean after all, if you just spent a good part of your time pulling the damn things out of your garden, you might as well make use of them.


A French woman's mother fixed it by cooking it until tender, then tossing it in a vinegar and oil dressing and then chilling it.

One woman fried it in butter and garlic with onions
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