Purslane is a sprawling succulent plant with delicious edible green leaves that have a tangy, peppery flavor similar to arugula. This makes it a worthy candidate for Kerry Dunnington’s Curried ...

:::Dressing: 2 dried pasilla de Oaxaca chiles (or dried ancho chiles) 1 cup canola oil 4 tablespoons freshly squeezed orange juice 4 tablespoons agave nectar 2 tablespoons freshly squeezed lime juice ...

In a small saucepan, set over medium heat, combine the bulgar wheat, water, a pinch of salt and a teaspoon of olive oil. Bring the mixture to a simmer and then immediately cover; cook for 5 to 6 ...

The time of year is approaching in the San Luis Valley when Esteban Salazar keeps his eye out for a ground-hugging plant that many consider a weed. Verdolaga, Spanish for purslane, is a tart, ...

Although it’s known as a weed in many cultures, purslane is a highly nutritious, leafy green vegetable. It’s chock full of antioxidants, minerals, omega-3 fatty acids, and beneficial plant compounds.

Rather than cursing every weed that graces your garden this summer, consider the motto, “If you can’t beat them, eat them!” Of all the edible leafy green invaders, purslane is one of the most ...

Until recently, our yard had a number of bare spots. Not anymore. All of a sudden, many of those exposed areas are covered with the tiny pink flowers of Portulaca pilosa, commonly known as pink ...

Every summer Americans spend hours weeding their gardens and discarding delicious food that grows between the rows. People in distant lands are wiser and dine on plants we call weeds. One of the best ...