|Photo via Brooklyn Supper|
This winter, many of my friends were raising marvelous salad greens in their gardens, and serving them up into yummy, healthy salads. It was so smart! Organic and micro-green vegetables, such as kale, cress, spinach, chives, beets, radish, borage, etc. are super nutritious, but can be pricey! Although I always get excited every spring about raising veggies in my yard, I have rarely grown anything that ended up on our plates.
|Photo via SimplyRecipes.com|
|Photo via SimplyRecipes|
One warning on eating this, and other weeds: Purslane looks a lot like another common weed called spurge, which is poisonous. The difference is that purslane has clear water in its stems, while spurge has milky liquid.
|Photo Via Elliemay’s Blog|
I think it’s kind of funny how a plant is a weed if it just grows by itself,
but if you plant it with purpose–or discover it tastes good–it is a vegetable. If you don’t have any growing in your sidewalk cracks, you might find it at your farmer’s market. Epicurious also has a few purslane-inspired recipes to try.
|Photo Via Serenity in the Garden|
Purslane, or Portulaca, is cultivated as a flowering ground cover, also called Moss Rose.
For eating purposes, they advise you stick to the wild stuff. And needless to say, wash it well!
I’m now curious about other edible weeds that I’ve heard about. (Sounds like another book possibility!) I have chopped up nasturtiums (both petals and flowers) and added them to tuna salad for their onion-y flavor. And I have plenty of other edible weeds, such as dandelions and clover, growing in my yard.