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Why I am Full of Energy, Part II
By Janet Jenson
I eat weeds. In truth, some of my favorite healthy green edible plants are considered by many people to be weeds. Not that they were always considered pests. Purslane, for example, centuries ago, purslane was grown and respected as an English pot herb as well as a salad green, but then fell it out of favor. Here in the US, most people still regard it as a noxious week. But I grow my own purslane to eat, as it is both delicious and extremely healthy. It has found to be an excellent source of Omega-3 and antioxidants. I will admit that domesticated purslane is far tastier and has more visual appeal than the stuff you might see growing in the sidewalks. It is also safer to eat, since I know for sure it has not been dosed with any harmful weed killers or pesticides. I like the sweeter tasting golden purslane best for salads, but the dark green variety with bigger leaves is perfect for soup or for adding to a pot of beans. Purslane gives pinto beans a wonderful flavor that is simply unmatched by anything else. When the purslane stalks get big and fat, they can be peeled and eaten like asparagus. This is true of amaranth stalks as well. When growing either purlane or its cousin amaranth, one has to be aware that if left to flower, the seeds will form quickly and broadcast themselves very aggressively. To say these plants are self-seeding is a gross underestimate. They also root from cuttings in as little as four days. The attached photo shows some of my organic golden purslane growing in liquid nutrient solution indoors.
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Contributor's Note
Purslane is available seasonally in some stores under the name verdolagas. If you want to grow some fast, just take the lower leaves off and stick a stem you bought at the supermarket in water and it will grow, given plenty of light, a warm place, and a continuous supply of fresh water, with a tiny bit of plant food added from time to time. Grown from seed it will take about one month to get a plant big enough to taste.
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Golden Purslane Growing Indoors in Water
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I know all this kinda stuff is healthy but... Give me a good steak and baked potato any day - with a nice traditional salad. Heresy, I know...
CONTRIBUTOR'S REPLY
Note heresy at all, James! I love a small steak and baked potato with my weeds, although if someone will scallop me some au-gratin potatoes that is even better (with lots of butter! Mmmmmm!)
Me too! I like eating 'weeds' too...have to try purslane...wonder what it is called here in australia?
CONTRIBUTOR'S REPLY
I can tell by your photo that you are full of energy too  I am pretty sure it is called purslane down under, but also munyeroo, as well as pig weed, of course. The botanical name is Portulaca oleracea. Seeds are available online and the "golden" variety is much yummier than the green.
Hi Please add me to the list, I hve two whole paddocks full of 'weeds' that I gather for our salads and green smothies.
I saw your first part and wondered if you had any of the seeds for the 'weed' pictured which the name has gone completely out of my head!!:) LOL!!! Need more brain food:) thank you for a great post, I also love the 'nutritional side of the food I grow.' Suzi
CONTRIBUTOR'S REPLY
Hi, Suzy! I just planted the last of my Italian dandelion seeds, but Johnny's Selected Seeds has them online. The variety in my intel is Clio, and it is actually chicory (chicorium intybus). They carry two other varieties as well. Next time I will try the red kind. They grow very fast. Baby greens are ready in 28 days, faster in an AeroGarden, of course.
Thank you for the info on the seed site, but I cannot import seeds into NZ and I am in the process of trying to change this:) Thank you anyway. Suzi
CONTRIBUTOR'S REPLY
Capiche! I will PM you 
Sounds delicious, especially when you discover your own new food combos to create unique flavors and aromas. Great info!! :)
CONTRIBUTOR'S REPLY
Mmmm, my best discovery this year was basil tea made with fresh organic basil and other greens and herbs from my indoor planters. Now it is almost time to start some mint for summer drinks.
My grandfather used to grow dandelions in one area of his garden, the leaves were used for salads. I also seem to remember my father telling me that during WWII they used to roast and grind dandelion roots as a kind of "coffee". Has anyone else heard of this?
CONTRIBUTOR'S REPLY
Yes, Keith, dandelion roots can be used this way. The better-known coffee substitute chicory is also called Italian Dandelion. It has leaves similar to our common dandelion, but blue flowers and it is a different species. Chicory is found in many beverages, especially those used as substitutes for coffee. Postem is one example. Another is DandyBlend which is made from roasted chicory, dandelion, beets, barley, and rye.
It's very important to eat a healthy diet, that especially includes a variety of raw and nutritious 'weeds' vegetables. Without which the body cannot be nutritionally balanced. A common issue with many modern packaged fast foods consumed today.
CONTRIBUTOR'S REPLY
Truly, Puniksem
@ Keith, Dandelion is an amazingly nutritious plant full of incredible health giving nutrients, infact I will do an article tonight I think, and I will tell you all about it:) oh yes I think the coffee is called chicory if I am not mistaken?? and I very well could be..LOL!!!
CONTRIBUTOR'S REPLY
You are not mistaken, and the leaves can be eaten fresh, too. I hope you like them.
I don't know if I like weeds. I certainly like herbs and spices so I think this sounds like something to try. Thanks for the tip.
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