The Incredible Edible... Weed

Here in Greece, we live off the land - perhaps to a greater extent than where you live. Many plants that grow in the wild are either eaten raw or cooked in various ways, but some of these plants may be what you know as "weeds." Take purslane for example. Purslane is viewed by most as a weed; however, it finds its way into Greek dishes in many ways, as a green and as an herb. I like to include it in my regular recipe for Greek salad as a green (photo). It can also be used in other salads as a green. As an herb, purslane can be added to soups or cooked with fish and meat.

Dandelion greens are another favorite weed used in Greek recipes. My favorite is Horta Vrasta, a leafy green salad that can be made with a wide range of boiled leafy greens such as mustard greens, kale, chicory, broccoli rabe, or spinach, as well as the dandelion greens. The greens are boiled and served with a drizzle of olive oil and lemon juice. Fabulous!

Why eat weeds? In addition to being traditional ingredients in several Greek recipes, purslane is five times richer in omega-3 fatty acids than spinach, and is high in vitamin C, and dandelion greens are very low in cholesterol and a great source of dietary fiber.

If you're determined to cook like we do here in Greece and use weeds, be sure to check our Landscaping site and follow Guide David Beaulieu's advice on using edible weeds from your yard. Here in Greece, these plants grow in the wild and are also sold in markets, and are not sprayed or treated with herbicides - but in your yard, that may not be the case.

_{Photo © N. Gaifyllia, licensed to About.com, Inc.}