Purslane is an edible weed eaten in many cultures. Called verdolagas in Mexico, purslane is tart, tasty and easy to grow. Here’s what to do with it.
Foraging
Quelites, Mexico’s Wild Greens
The Mexicans use wild greens as much as any culture. Here’s an overview of the species: Many grow all around us.
Eat Your Lawn
In these strangest of days, you can find solace and sustenance right in your own yard. Here’s how to identify many edible weeds that live all around us.
Prickly Pear Juice
How to make prickly pear juice, known in Mexico as agua de tuna. How to juice a prickly pear without getting the spines in your hand!
All About Lambsquarters, or Huauzontles
Lambsquarters are considered a weed but are really a fantastic edible green that probably lives in your yard right now.
Sweet and Sour Ramps
So far as a ramps recipe goes, this is an easy one. The origins of this recipe are Italian, where they call this method agrodolce, or sweet-and-sour. You can do this to any sturdy vegetable, from ramp bulbs to pearl onions, small turnips, carrots, parsnips, and even things like cauliflower. It is a great accompaniment
Fireweed Tea
Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.
Nettle Soup
A recipe for Scandinavian nettle soup; basically a nettle bisque. This recipe is based on Swedish nasselsoppa, and can be made with any vivid spring green.