For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
I was able to properly identify purslane with help from Penny’s purslane post. Without Penny’s tips, I might have picked purge (which is poisonous), thinking it was purslane.
This is purge.
Where I live, they can grow right next to each other. The two photos above? I stood in the exact same place and turned to the right to snap the purslane photo and to the left to snap the purge picture.
Again, do not eat purge, whose relatively flat leaves and stems spread out low and spidery, similar to purslane, which boasts fatter, more succulant-type leaves and stems. Penny’s tip is to snap the stem—if white liquid oozes out, it’s poisonous purge. Snap purslane’s stems, and you’ll see nothing.
Once you learn that trick, you’ll never be confused again. And that’s good, because this (purslane, below) can and perhaps should be eaten. After all, the National Institutes of Health reports purslane is packed with omega 3 fatty acids and antioxidants.
I picked some when I was out on a run. Carried it home and rinsed it thoroughly, sauteed it with pumpkin seeds, and ate it as a mid-morning snack.
Purslane’s flavor was pleasant, mild. I’ll eat it again. It’s handy, after all, to head out on a run and return with breakfast.
Englewood Review of Books posted a series of videos by Sergei Boutenko, which helps identify wild edibles. He also developed an Wild Edible iPhone app, which you can learn about here (I’d try it, but I have a droid).
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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