"We're having sidewalk weed again."
"Oh joy," said the husband.
Not really. He didn't say that. He just ate it. Until a few years ago, he didn't know that the weed he saw growing wildly along the sidewalk and on vacant lots was edible. Ha! Then he met me.
Specifically, I'm talking about purslane, also known as pigsweed. Portulaca oleracea is its scientific name. The Mexicans call it verdolaga. The Mama calls it kakalangay (an approximate Ilocano spelling to what I hear). Not ngalog, she says. That's something else.
Have I lost you? I'm talking about the fleshy, pinkish looking weed that spreads out on the ground. It look anemic and very unappetizing. Water it, and voila, you have what you see in that photo above. It is good to eat.
Very good to eat, in fact. Tasty, too. The weed, okay the herb, is high in vitamin C, vitamin A, calcium, potassium, and a whole bunch of the B-vitamin complex. It's also rich in omega-3 fatty acid goodness. Better than fish oil, unless you like fish oil.
When I was a kid, the stuff grew wild in the backyard. Now and then, the Mama boiled it and mixed it with tomatoes and fish sauce. I didn't care for it, but that could've been because of the heavy fish sauce.
Today, I like eating purslane. More so, when I learned that it provides me with the nutrition I need, particularly omega-3. And, these days, it's a summer staple food ever since the year Mama cooked it and the husband didn't gag or say "Yuck." In other words, we eat it often. The mama harvests the wild growth from between her vegetable rows. This year, it wasn't coming in quick enough for her, so she planted some in a box. And, that means, I'm continually thinking of new ways to cook the herb.
kahula pork recipe. Earlier this week, I created this tasty, quick and easy corn recipe.
Corn from two corn cobsSteps
2 hand fulls of purslane
1/4 cup of diced chives (or green onion)
1 tablespoon butter substitute (or butter or olive oil)
- Heat fat in pan.
- Saute purslane until slightly limp (less than a minute).
- Add corn and chives. Stir frequently.
- Add black pepper and salt to your taste. Remove the pan from the heat when the veggies are done to the firmness that you like.
Want to know more about purslane? Well, then, here you go:
- Portulaca oleracea
- "Plant of the Week: Purslane/To some a weed, to others a delicacy," SFGate.com, by Laramie Treviño
- Purslane—A Therapeutic Herb
- Edible Landscaping with Purslane
Saving Money and Living Life: Faboulous Friday Linky PartyP.P.S. I love a party. Here are three more I've just joined. Recipes galore at these ones.
The Shabby Nest: Frugal Friday
Whistlestop Cafe Cooking: Friday's Favorite Linky Party