Have you ever weeded through the garden and tried to identify each weed you pull? Sometimes that is half the fun of garden maintenance, to make a game out of it and learn something along the way. We all know what a dandelion looks like and how hard they are to pull. We also know what a thistle looks like and how prickly they are to grab just right to pull their tab root out. There is crabgrass and quackgrass galore that need yanking and all sorts of milk thistle and purslane that tends to sprawl across the ground in a circular form.
Purslane is a unique plant that I have recently learned a lot about. In the past, when I pulled this weed and left it in the garden behind, I found that after awhile it re-rooted and started to grow again. It was at that point that I started to throw it in a bucket to toss into the compost pile where it could do as it wanted.
This weed holds its moisture in its leaves giving it great resilience, even when pulled. It is semi-succulent with thick glossy leaves and it is very drought tolerant. We all have encountered those weeds that don’t seem to go away and this is one of them.
The good thing I have learned about this plant is that it is edible and is high in many nutrients. I know, I know, I always make the comment about plants in the yard when talking about ones that are toxic and how people shouldn’t eat their way through your yard. This just happens to be one of the many plants in the yard that is edible and in fact, good for you.
After I learned this, I thought to myself, “What better thing to harvest for food than a weed that is difficult to control.” Act like a sheep and graze it out of your garden.
Purslane grows low to the ground and sprawls in a circular form. It has a central tap root that isn’t very deep with thick stems and leaves. It tends to do best in full sun and doesn’t seem to mind how bad the soils are as it thrives in most any condition.
All parts of the plant are edible, except the central part and root can be very bitter, so are usually cut off when harvesting. The greens can be used in salads, soups, and side dishes along with fish and poultry. It is best eaten when steamed as to retain all of the nutrients they provide, but can be eaten raw for full benefits.
Purslane is one of the plants that has the highest omega-3 fatty acids often found in fish. It is also high in vitamin A and C, along with iron. It has a slightly salty flavor and is good when mixed with other greens such as lettuce, spinach and Swiss chard. It is also high in copper, magnesium and manganese and can be high in antioxidants to aid in the prevention of cancer, heart disease and stroke. It is a good source of fiber, which makes it a very beneficial plant product for your diet
This plant can be cultivated from the fine seed it produces, or just allowed to grow in the garden as it has become established. Picking the “weed” can then be used for an occasional dinner down the road. Wash and pat it dry before storing in a bag in the fridge. It will last up to four or five days for use.
Surprisingly I have found quite a few friends who have eaten this plant and some of them even enjoy it on a regular basis. I often joke that I am never that hungry to eat weeds out of the garden, but with a little research have found that some weeds just have some unique benefits in the culinary arts.
If you are throwing a garden party with a light dinner, add this plant to the mix. Maybe a nice mix of chard, purslane and chives with some nasturtium flowers for some bright color and some peppery flavor. It might just be the dish that gets noticed with a few interesting comments along the way. Tell them it is a salad first and if the comments are positive, you can fill them in on the details. What better way to start a conversation then to feed someone and tell them later what they ate! My mom used to do that to us as kids with zucchini. and eventually we didn’t like food surprises anymore. We found the product literally in everything we ate! This will add a new twist to your menu. Go out and weed some and enjoy the benefits!
Credit: www.jamestownsun.com
