To all the spring triggered/effective gardeners out there, this is a ground cover weed you should leave alone and instead integrate in your diet - It (purslane?) grows everywhere sunny chez nous (SW), and is too easy to take out in weeding spring/early summer, when it is less abundant than late summer. I didnt know it in England, my French neighbours pointed it out to me, saying that their grannies ate it for health reasons and that rumour had it that it was good against cholesterol. Research in Italy confirms the benefits: The plant contains more Omega 3 than any other plant source, up to 8.5 mg per gram of weight + vitamin A, B, C and E, six times more than spinach + seven times more beta-carotene than carrots + magnesium, calcium, potassium, folic acid, lithium and iron. It has a pleasant peppery taste, not overpowering, and a nice crunchy texture. I can recommend raw young/top shoot leaves in mixed salad, or added to jus vert des herbes, or a few scattered (still raw) amongst young steamed/stir-fried vegetables. It is also supposed to be nice in vegetable soups.
Posted on: Sun, 16 Mar 2014 09:07:39 +0000
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