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Purslane (Verdolaga) has transformed from a nuisance in gardens to a valuable treasure! This extraordinary plant is reclaiming its position in farmer’s markets and esteemed restaurants, providing not only health advantages but also culinary satisfaction.
Referred to by different names such as hogweed and pigweed, Purslane is a weed you should warmly welcome. Recognized as a superfood, it holds a special place in the affections of figures like Mahatma Gandhi and is presently undergoing a revival.
This robust plant emerges from cracks in pavement, infiltrates gardens, and has been dubbed a “miracle plant” by Dr. Artemis Simopoulos, the president of the Centre for Genetics, Nutrition, and Health. During her tenure at the National Institutes of Health, Dr. Simopoulos uncovered that Purslane contains the highest levels of Omega-3 fatty acids among all green plants.
Its succulent leaves, shaped like teardrops, are rich in antioxidants, vitamins, and minerals, making it a nutritional powerhouse. But that’s not all—these leaves also offer a rejuvenating and tangy lemony taste with a touch of peppery zing, as characterized by Sergio Vitale, the chef-owner of Aldo’s Ristorante Italiano in Chicago, who grew up savoring Purslane in southern Italy.
Even though early Americans, including Martha Washington, enjoyed Purslane both fresh and pickled, its use dwindled in the early 1900s. Thankfully, in recent times, farmers, foragers, and innovative chefs have reignited their interest in this advantageous weed.
When preparing wild Purslane, it’s essential to thoroughly wash the plant to eliminate any pesticide residues. With its tart and mildly salty flavor, Purslane is an excellent addition to salads and various dishes.
Moreover, here’s a straightforward recipe to attempt: Purslane and Basil Pesto.
Ingredients:
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