Weed You Sauté Instead of Smoke

 Weed You Sauté Instead of Smoke Lots of Americans are into weed. In 2022, about 17.7 million people reported using marijuana daily. But far fewer indulge in the flavorful, health-boosting benefits of weeds—like chicory, cress, dandelion and my favorite, purslane. And that’s too bad, because they’re missing out on the culinary joys and nutrient-dense benefits these earthy greens provide.  Purslane leaves, petals and stems are used in many cuisines around the world. There’s a delightful Turkish dish called Yoğurtlu Semizotu that’s purslane with strained yogurt and garlic, [Sicilian Purslane Salad]( and even [Purslane and Avocado Tacos with Pico de Gallo]( Psst! the seeds are also edible.  Purslane can be cultivated in a garden or harvested wild—it even shows up in the cracks between the pavement on my patio, where I gladly snip it off for salads and soups. If it is wild, just make sure it hasn’t been sprayed with pesticide and is washed thoroughly.  Along with its fresh, crisp flavor, like spinach or watercress, purslane delivers almost 500mg of potassium, and around 65mg of magnesium and of calcium in every 3 ounces. It is also loaded with the omega-3 fatty acid ALA (alpha-linolenic acid) and GLA (Gamma-linolenic acid), an omega-6 fatty acid.  That’s why many cultures use purslane as a medicinal plant to help treat everything from skin infections and muscle spasms to inflammation, wounds, and gastrointestinal disorders. It’s also known to help regulate blood sugar. You can also take a [purslane supplement]( to obtain the nutritional content. [Chicory]( leaves and roots are edible. The young leaves can be steamed or sauteed, as you would spinach, or added to a salad. They contain a lot of bioactive compounds that are anti-inflammatory, anticarcinogenic, antiviral, antibacterial, and immune-stimulating. Thomas Jefferson praised its use in salads—and to feed cattle!  The chicory root is a prebiotic loaded with [inulin]( a kind of nondigestible dietary fiber that feeds health-boosting gut bacteria. It can be [roasted]( and used as a caffeine-free “espresso”. That’s what gives New Orleans’ Café du Monde coffee its special flavor.   Dandelion greens are a spicy weed, tasting like a more bitter version of arugula. But you’re getting more than a culinary treat from dandelion. The plant delivers a good dose of iron, as well as vitamins A, B, C and D. And for centuries it’s also has been used for a wide variety of conditions, from arthritis to constipation, pimples and warts. You can [brew a dandelion tea or take a supplement]( to obtain its nutritional powers. If you’re going to eat dandelion greens, you want to be sure they’re free of chemical toxins and pesticides and animal and human pollution. Your best bet is to buy the greens and flowers at a farmers’ market or (sometimes) a grocery store.   Now, when you’re getting ready to pull the weeds out of your garden, I hope you can take a minute to see if they might just be a good addition to your next meal.     This newsletter is not a substitute for your physician’s advice and the claims have not been evaluated by the FDA and are not intended to treat, cure or prevent any disease.  Know someone who might be interested in this newsletter? Please share it with them! First time reading? [Sign up here.]( [   Copyright © 2024 ZoCo Productions LLC, All rights reserved. You're receiving this email because you signed up for a ZoCo Productions newsletter. Our mailing address is: ZoCo Productions LLC [555 W 57th St.]( [New York, NY 10019]( [Add us to your address book]( [Click here to unsubscribe](