A few days ago my son commented that he had been watching me grazing in the back yard. Well, when you think about it, I guess that is what I do do. I think it’s hereditary.
Way back when I had a Mommy one of the rites of spring was to dig up young dandelion plants before they bloomed, or even budded, clean up the leaves and boil them to prepare what Mom called “a mess of dandelions.” They were quite tasty with butter on them, not yet bitter as older dandelion leaves tend to be. Back in the day, after a long winter, people somehow knew they needed something green inside of them. There were, of course, no supermarkets laden with salad greens of many sorts in cello bags. Dandelions were right there in the yard, edible, and, of course, free.
Just last week coming out of church I noticed that purslane had started to grow where the daffodils had died down. I picked a little piece and said to friend, Jim, “This stuff has lots of Omega-3’s.” “It’s fresh,” he said. “Are you going to eat it?” And I did. At this time of year, mid-June, purslane starts growing all over the place. Many consider it a weed but I welcome it and I expect that I was nibbling on purslane when my son caught me. You have to get your Omega-3’s when and where you can. It has a bland taste, interesting texture, and makes a fine addition to any salad.
Health benefits of Purslane
This wonderful green leafy vegetable is very low in calories (just 16 kcal/100g) and fats; but is rich in dietary fiber, vitamins and minerals.
Fresh leaves contain surprisingly more Omega-3 fatty acids (?-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provides about 350 mg of ?-linolenic acid. Research studies shows that consumption of foods rich in ?-3 fatty acids may reduce the risk of coronary heart disease, stroke and also help prevent development of ADHD, autism, and other developmental differences in children.
It is an excellent source of Vitamin A, (1320 IU/100 g, provides 44% of RDA) one of the highest among green leafy vegetables. Vitamin A is a known powerful natural antioxidant and is essential for vision. This vitamin is also required to maintain healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in vitamin A known to help to protect from lung and oral cavity cancers.
Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium and manganese. Read more
As kids somehow we had all learned that “sourgrass” was edible. It, too, is everywhere, with its clover-like leaves and little yellow flowers. On looking it up, I find other people know much more about plants than I do but it is described as pleasantly sour and “palatable.”
We kids used to pull at the tall grasses and nibble at their tender white insides. Purple clover, too, would provide a sweet nectar when you pulled the flower apart and sucked at it. (I wonder what happened to purple clover — haven’t seen it around lately.) Back in the day, children would spend time out in the fields investigating “things”. Fields? What are those?
When my great-granddaughter was here a month ago she informed me that you can eat violets – the flowers, that is, not the leaves. Her Daddy told her that. He takes her out exploring.
Another thing I tend to “graze” on when available is milkweed, especially the tenderest little tips. On investigating, I find that milkweed is much more edible than I knew. Chickweed and lamb’s quarter are also free and nutritious in most back yards. Here is a link to edible “weeds.”
Do something different today. Go outdoors. Graze.
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