This year I have a whole garden bed devoted to weeds. I know, I know. That’s ALL of my garden beds every year.
But this year I decided to deliberately put in a few edible plants that also turn up as wild plants, or, you know, weeds. Of these, the first to take off is purslane. So here we have it:
These are very nutritious greens that have gotten more attention lately because they’re unusually rich in Omega-3s. This particular variety is called Golden purslane.
I’ve been reading online, and a lot of people seem to add it to salad, but mostly I’ve just been eating it straight out of the garden. It seems like it would also make a good garnish. Want to see some actual recipes? Here’s a list.