Friday, September 30, 2011

My new favorite vegetable is a weed.

Purslane salad
Purslane salad dressed with meyer lemon juice, olive oil, garlic, onion, tomato, and goat cheese.

This fleshy succulent "weed" is currently thriving in our yard. It loves the hot weather. When we first noticed it a few years ago, Daniel figured out that it's called purslane, and while classified as a weed here (though there are now ornamental hybrid varieties available – we brought some home from the nursery yesterday), is a very nutritious and tasty green that's been consumed in other countries for thousands of years. It's super high in vitamin C and Omega-3 fatty acids.

We think it's kind of a pretty groundcover, so we've been letting it grow wild in the garden. But we hadn't really delved into eating it other than nibbling until I saw someone selling it at the farmer's market a few weeks back.

I've made 5 good-sized salads from it this week, and have only just made a dent. There's still a ton more in the yard. Chances are you have some in yours, too. It tastes like a mild watercress and has a delicious crunch – give it a try.

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