One day earlier in the summer, my wife, Mary Alice, showed me a weed she had just pulled from the gravel in our driveway. Neither of us could identify it; however, we began noticing the weed growing in sidewalk cracks, flower gardens and other places where nothing else was growing.
On a trip to Lancaster several weeks ago, Mary Alice had been reading an article titled "Back to Nature, A Native Feast" in the October issue of the Early American Life Magazine, which was about the diet of American Indians. The article included a picture of purslane, which they cooked in a small amount of water, and, now, the weed had a name.
Purslane is considered a noxious weed by the state Department of Agriculture and also by the many gardeners who have had the plant invade their gardens.
Purslane is a plant that is seen creeping across the ground, stalkless, with reddish stems and paddle-shaped leaves. It is very easy to remove because it has only a single stem, which is full of water that keeps the plant from drying out.
Once the plant is uprooted, be sure to dispose of it because the water in the stem will keep the plant alive long enough for it to produce tiny black seeds. One single plant produced 532,300 seeds about the size of a grain of salt. Seeds can survive for up to 30 years.
There are 500 species of purslane and, here in the U.S., we have nine species.
While on the trip to Lancaster, we toured the Landis Valley Museum and in one of the buildings, a presenter was baking bread on an open hearth and telling us about the foods our ancestors ate. Mary Alice asked if he had ever heard of purslane, and he answered, "Of course."
The gentleman then led us to the garden beside the house, where we were shown European purslane growing. Purslane only was grown at the museum to show the difference between European and American species. He told us that, although European settlers brought purslane to this country, they found it growing wild in their new home.
During archaeological digs in the salt caves of Kentucky, purslane seeds were found dating back before the time North America was settled by Europeans.
Ancient Egyptians used purslane for heart failure and heart disease. Historically, purslane had been used as a remedy for arthritis and inflammation of joints.
Purslane is one of the most nutritious greens on the planet and has more beta-carotene than spinach and also high levels of magnesium and potassium. Recently, researchers have found that purslane lowers blood pressure and cholesterol levels and, with purslane in the diet, blood clots are less likely to form.
The scientific name of purslane is Portulaca oleracea. In some areas purslane is known as little hogweed.
I have read that the crisp leaves have a lemony tang, with a peppery kick; however, I don't recommend that you eat purslane or any other plant with which you are not familiar.
Purslane has a lookalike called spurge, which is a poisonous, creeping plant that grows in the same areas as purslane.
The stem of spurge is wiry, not thick and, when broken, it gives off a white, milky sap that congeals after a few minutes in the air. The milky sap keeps animals from feeding on the plant. If contact is made with eyes, nose or mouth, the sap can produce extremely painful inflammation and if it touches your skin, wash it off immediately with soap and water. Water only will not remove sap that congeals on skin.
Martha Washington had a recipe for pickled purslane in her handwritten family cookbook; however, through the years the plant had fallen out of culinary fashion.
Today, purslane has become the "in" food of chefs, and seeds may be purchased through seed catalogs.
In Malawi, the name for the fleshy, round-leafed plant translates to "the buttocks of the wife of a chef."
Bower retired after 34 years as a wildlife conservation officer for the state Game Commission. He has published several books about his experiences, the latest being ''Every Day Was Game Day.'' Questions and comments may be sent to him at 153 Redington Ave., Troy PA 16947.
