Weeds have been going ballistic with all the heat so it’s been hard to keep up.

I think I have been in Central Oregon long enough to join in the rally of the locals saying, “Wow, it’s just never been like this before at this time of year.”

It has gotten to the point in my raised tomato beds that if I don’t remove the purslane soon, I will be able to offer a side dish of purslane in a balsamic vinaigrette at the next summer potluck.

You think I jest? Last summer, a group of us decided we were old enough and brave enough to nibble on the garden weed that is classified as an edible (without herbicides, insecticides, fungicides). And, praise be, we lived to tell about it.

When I looked at the oncoming crop, I decided to do some Internet research using “edu sites only” to find out more about the persistent plant scorned by home gardeners.

Purslane is native to India and Persia and has spread as an edible throughout much of Europe, Asia and Mexico. Most focus in North America has been on eradication instead of being brave and taking a nibble.

Purslane, Portulaca oleracea, has fleshy succulent leaves and stems with yellow flowers. The stems lay flat to the ground radiating from a single tap root and forming a large mat of leaves as the plant matures. Seeds have been known to stay viable for 40 years.

In addition to reproducing from mature seed capsules, purslane will root back into the soil from uprooted stem pieces that have not been removed. One comment I read was that running a tiller through purslane is called purslane multiplication. That small single plant can produce up to 52,300 seeds. Mulching will help control the germination and growth.

The preference is to eat the fresh young stems and leaves before flowering and seed pod development. The taste is compared to watercress and spinach. The texture is somewhat crunchy with a slight lemony taste.

Greece and Central America include purslane as part of their cuisine. Russians dry and can it for winter. In Mexico, it is called verdolaza and is a favorite comfort food. It is added to omelets, served as a side dish, rolled in tortillas and due to the high level of pectin it is dropped in stews and soups to thicken. Purslane can be substituted for spinach or wild greens in lasagnas, filled pastas and Greek-style tarts.

I found mouthwatering recipes for potato salads, cucumber yogurt salad, lamb and lentil stew, Mexican pork and purslane, even a Mexican purslane stuffing. Being that the origin of the plant is India and Persia, I can imagine the tasty dishes they create using purslane.

Purslane is a nutrient-rich weed that is considered one of the most nutritious greens on the planet. Purslane has more beta-carotene than spinach as well as high levels of magnesium and potassium. The fresh leaves contain more omega-3 fatty acids than any other leafy vegetable. The vitamin A content is also one of the highest of leafy vegetables providing 44 percent of RDA (recommended daily or dietary allowance). It is also a rich source of vitamin C.

Maybe instead of cursing the mats of purslane we should be adventuresome and join many in the rest of the world who enjoy the tasty, healthy addition to their diet.

— Reporter: douville@bendbroadband.com