Growing wild native plants may make ideal crops.
One of the recent additions to the Cafe Garden is Claytonia perfoliata or winter purslane, more often referred to locally as miner's lettuce, for it is said to have been foraged during the California Gold Rush as a leafy green and a vital source of vitamin C to stave off scurvy.
Because Claytonia perfoliata is a native food, it is superbly adapted to our environment and thrives in the chill and rainy climate around Humboldt Bay,..
An annual herb native to Western North America, winter purslane is found growing wild from British Columbia to Guatemala, and thanks to the suggestion of Monty Caid of Lost Foods Native Plant Nursery, I've found that it lends itself well to cultivation for it appears to be right at home here among the spinach, arugula, Swiss chard, and kale, the crops of late winter and early spring. I sowed the seeds in two beds with partial shade, raking them into the soil in the late fall, and the plants matured plentifully by mid-February. Because Claytonia perfoliata is a native food, it is superbly adapted to our environment and thrives in the chill and rainy climate around Humboldt Bay, so well in fact, that even after a rare occasion of snowfall one night, I was especially delighted to arrive at the garden to see the foliage happily peering back at me as if it were a bright spring morning.
An Undomesticated Delicacy
The first leaves sprout in the form of a spade and in several weeks begin to form their characteristic cupped, round rosette leaf with miniature, white, five-petal blossoms nestled in the center. Its taste and texture is much like spinach, although milder with a succulent crunch and a slight tang that is reminiscent of its relative, common purslane. Likewise, it is versatile and can be used fresh in salads, pesto, and smoothies or added to a variety of cooked dished such a pastas and omelets for a boost of nutrition, flavor and color. As a vegetable, it can be simply sauteed in olive oil with garlic, salt and pepper, and lightly dressed with a dash of vinegar. A salad of winter purslane is tender, crisp and a welcome refreshment after a course of heavier seasonal meals.
Harvest by clipping the round leaves from the long stems, they'll store well in a sealed container in the refrigerator for several days. Just before using, rinse gently in a bowl of cold water and let them air dry a bit in a colander or on towels.
If you are interested in growing claytonia perfoliata, the seeds are widely available online or you can gather them from wild patches when they bloom in the early spring - remember to leave plenty of seeds in situ for next year's growth.
I'm including a dainty dressing recipe to compliment the natural goodness of a winter purslane salad so that you may experience this lovely green for its pleasing qualities.
Creamy Lemon Dijon Vinaigrette
Makes about 2/3 cup
1 shallot, chopped
1 tablespoon fresh lemon juice.
1 teaspoon Dijon mustard
1 tablespoon White wine vinegar
1 teaspoon local honey
1/2 cup extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
1 tsp chervil, minced (optional)
Purée shallot, oil, lemon juice, mustard,
and honey in a blender until smooth;
Season with salt and a generous amount of pepper.
Do you have any of your own favorite winter purslane recipes you would like to add?
Lost Foods Nursery provides inspiration, assistance, expertise and native plants for Sequoia Park Zoo’s initiative to convert zoo grounds into a native plant botanical garden.