Edible Weeds in the Southeast US

Purslane

• Purslane (Portulaca oleracea) grows throughout the Southeast U.S. and is a small, succulent groundcover with thick, padded leaves. The plant spreads quickly through underground runners, and develops yellow or orange flowers. Pick young, tender purslane in early summer and boil it in salted water. Drain the water and add more water to remove any bitterness. Saute purslane with onion and bacon, or steam it and add butter, salt and pepepr. Eat purslane raw in sandwiches and salads. Purslane is high in omega-3 fatty acids and vitamin C.

Dandelion

• The latin word for dandelion, Taraxacum officinale, means "official remedy for illness." This common weed is easily identified by its bright, yellow flowers, ragged leaves and hollow stems. Steam the leaves for a nutritious green vegetable or steep them for tea. Dandelions are high in vitamins A and C, and iron.

Jerusaleum Artichoke

• Jerusaleum artichoke is a member of the sunflower family, and native to the Eastern U.S. It was used as a trade commodity by native tribes. Jerusaleum artichoke is a shrubby plant that grows 8 feet tall. It produces yellow, daisy-like flowers and edible tubers. The insulin in Jerusaleum artichokes is easily digested, making them a good substitute for people who can't digest other starches. Eat Jerusaleum artichokes raw, baked, or processed as a flour in pastas and baked goods.

Lambsquarters

• Lambsquarters grow throughout the U.S. and are found in a wide variety of soils. The plants have small, grey-green leaves that form on shrubby stalks. Steam lambsquarters or use them raw in salads for a nutritious, tangy flavor.