WEEDS. When you close your eyes and envision them, chances are, you imagine an annoying intruder sprouting up in your meticulously manicured garden or stubbornly clinging to the edges of your lawn. A rudimentary understanding of plant biology tells us that weeds are those plants that grow unmonitored and exponentially, often causing grave damage to food and cash crops. They do not particularly sound appetising, or even edible.
Surprisingly, a vast variety of weeds make it to our dining tables in delicious, wholesome dishes.
One such fascinating weed that grows abundantly across the Indian subcontinent, Europe, North Africa and Australia is Purslane. Its succulent stems, varying in shades of green and occasionally tinged with red, proudly bear flat, thick, and fleshy leaves. Closer home, it is known as Luni Saag in the Northern part of India, whereas regions like Hyderabad refer to it as Kulfa. This versatile ingredient finds its way into a variety of traditional Indian dishes — like Kulfa Gosht and Purslane Dal, the mainstays of Hyderabadi cuisine.
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Purslane In India
With its succulent texture and earthy flavour, purslane lends itself to a myriad of vegetarian dishes as a meaty alternative to non-vegetarian food. It is fleshy and lends a bite to lentil soups, making it a more filling dish than a standalone Dal preparation. Purslane is also heavily used in raita for its herby note. Making Purslane raita is much like making any other raita, which involves combining whisked yoghurt with roasted cumin, black salt, and fresh mint. The purslane leaves are finely chopped up and folded through the mixture for an added body and herb hit.
Purslane can be also prepared as a bhaji, a quick stir-fried vegetable dish. The vibrant leaves are sautéed with a tempering of mustard seeds, cumin seeds, and curry leaves, with a sprinkling of turmeric and red chilli powder. This simple preparation, which takes less than an hour to whip up, allows the flavours of purslane to take centre stage.
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Purslane Around The World
A weed that is so readily available, it is no wonder that purslane is consumed in different ways across different cultures. For instance, the Native Australian community uses purslane seeds to create seedcakes, imparting these cakes with a characteristic nutty flavour and a resounding crunch. This community, much like Indians, have a long history of food made with foraged ingredients. Along with purslane, the Native Australians also consume other weeds like Stinging nettle, Wattleseeds and Bluebell Creeper.
In Greece, where purslane is known as andrákla or glistrída, the leaves and stems are combined with feta cheese, tomato, onion, garlic, oregano, and olive oil. This vibrant medley is incorporated into salads, boiled as a vegetable, or included in casseroled chicken dishes. Meanwhile, purslane is a bonafide culinary star in Turkey, finding its way both into salads and baked pastries. It is also mixed with yoghurt for a version of the ever-popular dip Tzatziki.
In Kurdistan and Portugal, purslane is usually added to soups. Palpina, from Kurdistan, is a creamy lentil soup made by cooking brown lentils in a purslane and chicken stock broth. Similarly, purslane is featured in a traditional soup called sopa de beldroegas in Portugal's Alentejo region. This wholesome soup, topped with soaked bread, poached eggs, and goat’s cheese, is the definition of comfort food in the country.
In Mexico and Southwest America, purslane goes by the name "verdolagas" and is incorporated into soups, stews, or a filling for tacos.
Truly A Superfood
It would not be too much of a stretch to call this humble plant a powerhouse of nutrition. It is a rich source of vitamins A, C, and E, which are crucial for maintaining healthy skin, boosting immune function, and protecting against oxidative stress. It also contains minerals like magnesium, calcium, and potassium, which aid in maintaining different bodily functions such as nerve transmission, muscle contraction, and maintaining strong bones.
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A distinguishing feature of purslane, as compared to other leafy greens, is its relatively high content of Omega-3 fatty acids, which are typically found in animal sources. Omega-3 fatty acids support brain health, reduce inflammation, and improve heart health. Incorporating purslane into your diet can be a sure-shot way to increase your Omega-3 intake, especially for people who follow a vegetarian or plant-based lifestyle.
Purslane is also high in antioxidants. Antioxidants, including vitamins A and C, beta-carotene, and alpha-lipoic acid, help neutralise harmful molecules and contribute to cellular health. It also is deemed to reduce the risk of chronic diseases such as heart disease, cancer, and age-related macular degeneration.
Edible Weeds
Beyond purslane though, there are many varieties of edible weeds that feature in our daily lives without our knowledge. Neem, an indispensable part of the Indian diet and Ayurveda is classified as a weed. As a matter of fact, India is home to a plethora of edible weeds that have long been celebrated in regional cuisines.
Amaranth, known as Chaulai or Rajgira, is a versatile weed used to make Amaranth Stir-Fry, and the popular Rajgira ki Puri, a delectable deep-fried bread made with amaranth flour. Malabar Spinach, or Poi Saag, is another edible weed heavily incorporated in Bengali dishes such as Pui Shak diye Macher Matha (Malabar spinach with fish head) and Pui Shak Ghonto (Malabar spinach mix).
Andhra Pradesh’s ever-dependable Gongura Pachadi is also made with a weed—red sorrel. This pachadi or chutney is made by sautéing the red sorrel leaves with spices like mustard seeds, fenugreek, and red chillies.