John, thanks for clearing that up! I could see that eating the garden variety could be tricky if you live in the city/suburbs where the things could pick up all manner of pesticides thanks to your neighbors’ love of a green lawn. But that’s quite fascinating. And to think you could become a snail rancher! I suppose there are all kinds of things we could farm, but the average American won’t go near a snail, which is too bad for them, good for the snails. I think the last time I had some I was in France, come to think of it…but yes, under the broiler in butter with garlicky breadcrumbs? Ooolala!

Seriously, I started to eat purslane last year, first a little bit in green salad – mostly to spare others’ sensivities… My favorite way though: handfuls in potato salad. I now also serve it to my clients and this “gourmet green” has been well received. ahem!!!!

I will also try to pickle some as I found a recipe in one of my French cook books. And like others, I also planted the “improved” kind, with much bigger leaves, the golden purslane.

Mike, I got some of that golden purslane seed too and it never grew for me, which I of course found quite hilarious because here I was, consciously trying to grow a weed. You might be right on the nutritional front of weeds. I think it’s all good, and good revenge, to eat the weeds!

Sara, you might not want to eat gobs of it like our girl does, but if you scatter a few leaves over your regular salad you’d be pleasantly surprised!

Lindsay, ditto…you might just like it. And anyway it’s one way to get rid of it!

Pamela, you didn’t stick veggies in your shop garden? It’s not too late: think of those lovely colored lettuces in a fall garden, or purple podded peas!

Warren, you sound like me: anything is fair game when it’s dinnertime! I think frankly that what you mentioned is a big hurdle for many new gardeners: the idea that things need to be DONE before you harvest them. I say done is when I am ready to eat them, hwahwahwa! And all little greens are good.

So Andrea did you make the dressing? That really sounds good: and I have plenty of cilantro that could get used, quickly…

Oh CC you should see the treasure hunt we went on to find more too after we harvested! She has her salad all picked out for tonight’s dinner. I am wondering if I have enough to keep her happy! Thanks for the ginger tip. That’s something I am considering growing in the greenhouse.

Ed, yeah, it’s July in the gardens: everything is beginning to really roll here too. Though your heat definitely sped things up in your corner of the world: it’s been cold and dry here so it’s all very behind. Oh well.

John, I always wondered what the snails were that got eaten. I would think the French are industrious sorts who know a good thing when they see it and are simply quick to eat their garden pests. Puff pastry! Garlic, butter and parsley. Those four things can make anything taste good, eh?

Stef, there IS that, isn’t there? Sometimes I get quite tired of my own cooking. Does your sis do slaw?

MC, it grows best where soil is disturbed (like gardens), so I don’t know how much you’d find out in the wild. Its taste is fairly subtle; it’s just kind of green…in between a grass and a lettuce, frankly. But it’s the texture that makes it so special.

2T lime juice, 1 tsp. Dijon mustard, sm. bunch of cilantro (as much as you like – I like lots!), 2 tsp. maple syrup, salt. Combine ingredients in a blender, food processor, or other and drizzle in 3 T. olive oil slowly. We use this on simple green cabbage slaws (head, savoy, napa, any will do) and like to add a sm. jalapeno or even hot sauce to balance the dressing. It has been a favorite with our family and all of our friends. Tastes awesome in homemade fish tacos, too. Yum! Might have to make this tonight.