Page 104 - The Forager’s Guide to Wild Foods

Purslane, Portulaca

oleracea (PORTULACACEAE)

PURSLANE or Moss Rose is found growing in Rocky
bluffs, barnyards, gardens, and sidewalk cracks. The
plant prefers disturbed areas and is common in city
lots. Purslane naturalized throughout North America
and Hawaii.

FLOWER: Tiny yellow flowers bloom from midsummer
to early fall. They have 5 regular parts that measure up
to 0.25 inches (0.6cm) wide. Flowers are replaced by a
seed capsule containing dark brown, almost black very
tiny seeds.

LEAF: Purslane has smooth, reddish, prostrate branch- thousands of years in a variety of ways from fresh
ing stems with thick, waxy, succulent, round leaves salad greens, stuffed in breads, sautéed, eaten with
that form a thick mat up to 3 ft. (1m) across. Leaves meats or fish. Ash of the burnt plant is used as a salt
may be alternate or opposite. They are 1-3 inches substitute. The seeds are highly nutritious.
(2.5-7.5cm) long and less than 1 inch (2.5cm) wide.
MIXED WILD GREEN SALAD: Chop purslane, chick-
EDIBLE PARTS: leaves, stems, and seeds (raw, dried, weed, amaranth, and wild onion. Season, squeeze a
pickled, or cooked) lemon on top, and toss.

KEY MEDICINAL USES: Purslane is antibacterial, an- WARNING: Not for pregnant woman or those with
tiscorbutic, diuretic and febrifuge. Leaves are rich in digestive issues.
omega-3 fatty-acids, which are believe to prevent heart POISONOUS LOOK-ALIKES: Spotted Spurge, Euphor-
attacks and strengthen immunity. bia maculata - It grows similarly, but is not succulent
HOW TO HARVEST AND EAT: Leaves can be harvested and leaves are thinner, smaller, and sometimes have
before the plant flowers and used fresh or dried. Harvest reddish coloring at the center of the leaf.
whole stems to plant base. Purslane has been eaten for

Queen’s Cup, Clintonia
uniflora (LILIACEAE)

QUEEN’S CUP, Bride’s Bonnet, Wolf Berry, or Bead Lily
is a rhizomatous perennial herbaceous plant native to
the mountains of western North America from Califor-
Walter Siegmund, CC-BY-2.5
nia to Alberta. It grows in the understory of coniferous
forests.
FLOWER: The small simple single flower is bell-shaped,
has 6 white petals and 6 protruding white stamens with
yellow pollen-dusted anthers. Hairy flower stems grow
up to 8 inches (20cm) tall with a single 6-petal flow-
er that produces a single round blue berry. The fruit is
a small blue berry measuring up to 0.4 inches (1cm)
HOW TO HARVEST AND EAT: Leaves are edible raw
across.
and cooked. Young, raw leaves have mild sweet taste.
LEAF: The plant consists of 2 or 3 shiny, slightly fleshy Older leaves are best when cooked.
basal, oblanceolate to oblong leaves. They grow at the
QUEEN’S CUP AND MINT TEA: 2 tbsp. of young
base of the plant measuring 4-10 inches (10-25cm) long,
Queen’s Cup leaves, 1 tbsp. of fresh mint leaves, 1 cup
1-3 inches (3-7cm) wide.
of boiling water, honey or sugar to taste. Pour boiling
EDIBLE PARTS: leaves water over the leaves and brew for 5-8 min. Add sug-
KEY MEDICINAL USES: Used as a dermatological aid and ar or honey if required.
eye medicine, as a body wash, and for treating wounds. WARNING: Berry is poisonous to humans.
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