Weeds Are Food Too!

Years ago, a farmer told me about purslane, a weed I had likened to aloe vera, which was in fact not aloe vera; I had only called it aloe vera growing up not knowing what it was. Today, I noticed the weed rearing its assumed ugly head in the popular discourse of foodie-ism. Otherwise it is bitter, flat in flavour and nothing more. Some say it can be salty and have a mild citrus taste. this, I do not know. It is always bitter to me and always has been since I was told I could eat it and reckoned, during my naive years of gardening that I may as well since it took the initiative to root its way through my vegetables. I don't need to tell you about purslane's popularity today, and how, I'm sure, it'll probably be put on the haute menu somewhere. Until then, it remains almost secret, placed in Chinese stir-fries and old womens' Greek salads. Nonetheless I am grateful it is there offering a little bit of serendipity. 

I recall the day I picked it out of the basil patch growing by the back door of my uncle's restaurant; he met it with an unrelenting confusion, as he did with most of the things his youngest nephew showed him. Why not pick the basil? Why bother with a weed? Alas, my uncle's from a time of classically trained, haute eating- which certainly had an affect of leaving people out of the dining room and creating anxious- social eaters. Oh I wonder: why bother labeling it a weed if it only keeps people away? Purslane's an example when labels really do damage. If there's anything the relic of purslane does, it's remind people to be grateful for the food that is at the end of our forks; again, another little bit of serendipity. And though my uncle may still refuse to eat it, like he does ramps (claiming they have no taste), I will be forever grateful for the oddest bit of food in my city's otherwise urbane gardens. It beats dandelion (something super bitter) and certainly garlic mustard, a weed with limited use as far as I'm concerned. Purslane may seem like the glorification of a staunch foodie or proletariat eater, but I take it always as a reminder to be forever grateful for all the food around me, because it reminds me that there is always food around me, there to be eaten, there to tell me that duck confit can seem a little ridiculous if it somehow convinces you to leave other food out simply because of some label that denies it access to the table. Yes, purslane's a weed, but it also contains more omega-3 fatty acids than any other leaf vegetable (or fish)- and that may be the most health conscious I get on this blog. And if that's the case, is there not merit in all food? Is all food not worth eating?

Love,

Weezee

Yes, comrades, this familiar looking clover is the thing.

Tweet