Saturday, July 15, 2006

eating weeds

What could be more ecologically sound? I was reading cookie crumb's blog this morning, and there was a photo of something that I've been pulling up and throwing on my ineffective compost heap--purslane. It's free, green, and good for you.
"Purslane may be a common plant, but it is uncommonly good for you. It tops the list of plants high in vitamin E and an essential omega-3 fatty acid called alpha-linolenic acid (ALA). Purslane provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It's also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus." (from Seabreeze Organic Farm's website)
I went right out and pulled some up. I washed it and nibbled a bit--a little tart, possibly lemony (as some sources say it is). Not bad. We had some in our salad for dinner, but it was pretty overwhelmed by the lettuce, cucumber, carrot shavings, and vinaigrette with mustard and honey. I think I'll have to look out for some recipes that will give it more of a starring role.


erieblue said...

Is it that plumpish stalked and leaved weed? There might be a texture issue for me.

K-Oh said...

A guy at the farmers market was selling it. One of my favorite guys, as a matter of fact. But I didn't think much of it. Tasted about like the gooseneck leaves I erroneously popped in my mouth a few days ago, thinking they were basil.