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Another spring wild flower, violets, are throughout New England wooded areas. The leaves are a potent source of vitamins A and C.

Violet Green Soup

2 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

Rinse 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.

Violet Salad

violet 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

Mix oil, vinegar, salt and pepper, and shake well. Combine all other ingredients. Add any other vegetables or green that you wish.

Purslane 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

Steam 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 warm.

Cream of Purslane Soup

1 cup chopped purslane
1 TBS butter
salt, white pepper, paprika to taste
½ cup white wine
4 cups milk or cream

Saute purslane in butter. Add seasonings, wine, and milk or cream. Heat, but do not boil. Serve at once.

Sara's Purslane Pickles

1 qt purslane leaves and stems
1 qt apple cider vinegar
3 sliced garlic cloves
10 peppercorns

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.

Other 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!!

 

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