spring wild flower, violets, are throughout New England wooded
areas. The leaves are a potent source of vitamins A and C.
cups violet leaves, no stems
1 cup watercress, coarse stems removed
4 TBS butter
4 leeks, finely chopped
2 ½ cups water
4 TBS cornstarch
2 cups heavy cream
salt and pepper to taste
and drain violet and watercress leaves. Chop. Over low heat,
cook greens and leeks for about 15 minutes. Remove from heat
and add 2 cups water. Mix cornstarch with remaining ½ cup water,
and stir into greens. Return to medium heat and bring to boil,
stirring until thick. Gradually add cream and heat until warmed
through. Season with salt and pepper.
leaves and flowers
¼ cup sliced celery
2 cups endive
¼ cup chopped fresh parsley
½ cup olive oil
¼ cup wine vinegar salt and pepper to taste
oil, vinegar, salt and pepper, and shake well. Combine all other
ingredients. Add any other vegetables or green that you wish.
looks like a succulent and is related to the ornamental portulaca.
This weed is another "free" source of nutrients, namely, vitamins
A, C, calcium, phosphorus, and is richer in iron than any other
plant except parsley. It also contains omega 3 fatty acids.
Eat it in salad.
Purslane with Cheese
a qt of purslane stems and leaves until tender (2 minutes).
Melt ½ cup of Monterey jack cheese over it in a fry pan. Serve
Cream of Purslane Soup
cup chopped purslane
1 TBS butter
salt, white pepper, paprika to taste
½ cup white wine
4 cups milk or cream
purslane in butter. Add seasonings, wine, and milk or cream.
Heat, but do not boil. Serve at once.
qt purslane leaves and stems
1 qt apple cider vinegar
3 sliced garlic cloves
Clean purslane and cut into 1" pieces. Place in clean jars with
lids. Add spices, and pour vinegar over the purslane. Keep in
fridge for 2 weeks before using.
wild weeds that are nutritious: sheep sorrel (contains oxalic
acid and should not be eaten all the time or in large quantities),
nasturtium leaves and flowers, lamb's quarters, plantain, stinging
nettles, chicory, burdock root, and milkweed. There are many
more. A good source for identifying edible wild plants is Peterson's
A Field Guide to Wild Edible Plants. Happy foraging!!