From weed to feed
Thanks to my magazine subscription, and this recipe, last year I found out that one of my garden’s most ubiquitous weeds makes a for a tasty addition to the dinner table.
Purslane, the bane of some gardeners’ existence, doesn’t have to be seen as such a pest. In fact, the easy-to-pull weed might be one of the best vegetables out there for beginner gardening success. It’s leaves, flowers and stems are edible and flavorful.
My coworker Jefferson Robbins uses the plant in salads, stir-fries and even steams it like green beans. He says that he likes the citrusy flavor. I like what I call its “tang.” Unlike lots of salad additions, purslane has a bright, juicy flavor and isn’t bitter. It’s quite healthy, full of omega 3 fatty acids and all sorts of vitamins.
So, next time you see some purslane, give it a try. However, be careful of ones that might have been sprayed with herbicides, those would be bad to eat. Also, consider passing by the ones in parking lots, you don’t really want to be eating oil, grease, dog poop, anti-freeze, etc.
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Purslane! Bumper crop! Free. Come and get it. You have to harvest it yourself.
Several years ago a young man, Celso Reyes, sometimes helped me in my garden. He would help me with my Spanish (rusty from years of disuse) and I’d help him with his English. One day as I was busy weeding out the purslane which at times covers everything, he said, “This is good. We eat this at home.”
I never did convince myself to try it. I think I was wrong. Good heavens, can that be?
Tomorrow I will harvest some and try it several ways. How can I pass up free food?