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Post by feather on May 23, 2020 16:10:24 GMT
I don't cook with oil but hey look at this good purslane food. It's just about time for some of that.
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Post by Cabin Fever on May 24, 2020 12:53:58 GMT
We eat purslane in salads. It is very high in Omega-3. Purslane grows like crazy in our sandy, dry garden soil. We took the photo below a few years ago to show the makings of a lambs quarter, purslane, and wild blueberry salad. Free food from God!
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Post by solargeek on May 24, 2020 13:22:26 GMT
As always, be careful with the amount of any wild foraging Greens to eat due to the high contents of oxalic acid. This is an excellent short article from Eat That Weed With purslane and other wild foraging plants listed. It gives solutions if you want to eat larger quantities. www.eatthatweed.com/oxalic-acid/
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Post by feather on May 24, 2020 14:11:40 GMT
We eat purslane in salads. It is very high in Omega-3. Purslane grows like crazy in our sandy, dry garden soil. We took the photo below a few years ago to show the makings of a lambs quarter, purslane, and wild blueberry salad. Free food from God! That is so great. God is great. My grandmother on my father's side took me blueberry picking when I was a child up in Ely MN. It was in a pine forest near their cottage. Now we pay dearly for wild blueberries. We grow purslane in the sand off the landscape pavers surrounding our cover garden.
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Post by feather on May 24, 2020 15:17:21 GMT
As always, be careful with the amount of any wild foraging Greens to eat due to the high contents of oxalic acid. This is an excellent short article from Eat That Weed With purslane and other wild foraging plants listed. It gives solutions if you want to eat larger quantities. www.eatthatweed.com/oxalic-acid/Good article. The highest oxalates are found in spinach, chard, and beet greens (and in your article, purslane and chives). As a practical matter, no one eats a cup of chives, (well I don't) but eating a cup of purslane is pretty normal. midtnmama, had a recipe based on purslane that was something I'd never seen before.
As a person that eats a couple cups of greens a day (and that is tough), I stay clear of large amounts of oxalates but they are tasty, beet greens taste great, but the anecdotal information of people eating large amounts that are causing problems for them is slim. (we're talking about 5 cups or 10 cups of oxalate greens each day for long periods weeks and months, I can't imagine anyone doing that because I can barely get 2 cups of greens down a day)
A person eating an acid forming diet will collect kidney stones from oxalates. People on dialysis for their kidneys will benefit from taking the excess of proteins out of their diets and go from stage 4 to stage 2 of kidney failure. (this is anecdotal and they don't run double blind placebo studies on kidney patients because if they did and they knew it would help, half the patients would have to die to prove the point, that would be unethical)
That leaves ('leafs' a pun) a few hundred types of vegetables we can eat, lots of greens. Variety is the spice of life.
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Post by vickinell on Sept 1, 2020 22:39:27 GMT
I like the taste of purslane and find it very pleasant. When I come across it I pot it. I have been making beet salad and kvass . I sateed some beet greens and they were delicious.
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