Purslane, also known as Verdolaga, has changed from being a problem in gardens to being a valuable asset! This amazing plant is becoming popular again in markets and fancy restaurants, offering health benefits and delicious taste.
Known by various names like hogweed and pigweed, Purslane is a weed that you should be happy to have in your garden. Known as a super healthy food, it is loved by important people like Mahatma Gandhi and is becoming popular again.
This strong plant grows through cracks in the pavement, spreads to gardens, and has been called a "miracle plant" by Dr. Artemis Simopoulos, who leads the Centre for Genetics, Nutrition, and Health. While working at the National Institutes of Health, Dr. Simopoulos discovered that Purslane has the most Omega-3 fatty acids compared to other green plants.
Its juicy leaves, which look like teardrops, are full of antioxidants, vitamins, and minerals, making it very nutritious. And there's more to it! These leaves also provide a refreshing and tangy lemon-like flavor with a hint of spiciness, as described by Sergio Vitale, the chef and owner of Aldo’s Ristorante Italiano in Chicago. He enjoyed Purslane while growing up in southern Italy.
In the past, people in early America, like Martha Washington, liked to eat Purslane fresh or pickled. However, its popularity decreased in the early 1900s. Fortunately, recently farmers, gatherers, and creative chefs have become interested again in this useful plant.
When getting wild Purslane ready to eat, make sure to wash it well to remove any pesticide leftovers. Purslane has a tangy and slightly salty taste, making it a great ingredient for salads and different recipes.
Also, here is a simple recipe to try: Pesto made with purslane and basil.
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