I had the good fortune of learning years ago (Boy Scouts, cooking merit badge) that the common weed purslane (Portulaca oleracea) is edible. Outside the United States, it is widely used for soups and salads, and as a medicinal herb. Those in the know know that it has the highest level of omega-3 fatty acids of any leafy vegetable. I like its sort-of-crunchy texture, even when cooked.

A few years ago I transplanted some from my front yard to my backyard and began cultivating it for consumption. This year I’m getting a great crop. Yesterday and today I picked a couple bowlfuls and ate some fresh, while freezing most of it for future use. The Wikipedia article has a picture of it in a Greek salad. I’ll have to give it a try in my favorite summer salad: tomatoes, cucumbers and feta cheese.

I encourage you to check your yard for it and give it a try. Growing food doesn’t have to be hard, but can be as simple as pulling a few weeds.

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