For those who like to eat on the wild side, one should become well acquainted with a plethora of wild greens such as black mustard, dock, chickweed, henbit, lambs quarters and pokeweed. The latter, better known simply as poke, is a favorite spring green here in the Ozarks.
The fresh, young leaves are gathered in spring soon after they emerge and are gently simmered in two changes of water until tender. The finished product resembles cooked spinach, but the texture is incomparably creamy and the flavor is richly reminiscent of asparagus. This quaint country dish was once known as poke salat, which is slang. It is so good that, at our house, this leafy perennial ranks right up there with other high-caliber spring edibles.
Know Your Poke
Pokeweed belongs to the Phytolaccaceae family, which contains 16 genera and hundreds of species. Some of these species have colorful and descriptive names such as Inkberry, Redweed and Red Ink Plant, to name a few. Continue Reading →