Searching for a source of Omega-3 – WSJ looks at Purslane, a wild weed that could be the better, and cheaper, source.
By this time of the year the air is hot and sticky with humidity. Garden leaves wilt under the midday sun. The ground cracks from a lack of rain. Any greens that survived this long taste bitter and stringy. Save for one: purslane. Considered the 7th most pervasive weed in the world, this small-leafed green’s complexity makes it a top choice for salads, fish and even the pickling jar. Not to mention, it thrives in dry conditions. Mid-summer is prime season for these broadleaves. And it has urban chefs paying attention. Sarah Peck was introduced to purslane on her childhood farm. Now she’s a chef/owner of Ortine in Brooklyn, a café she says embodies the foraging aspect of gourmet eating. And a featured character in her salads and vegetarian dishes is purslane, with diners rarely batting an eye at the thought of eating a wild weed. “The foraging movement is so seasoned at this point,” she says, “that diners expect the exotic.” – From WSJ