MISSOURI GIRL EATS WEEDS

Poke Sallet
Pokeweed is a native American, and what a lusty, royal plant it is! It never invades cultivated fields, but hovers about the borders and looks over the fences like a painted Indian sachem. Thoreau coveted its strong purple stalk for a cane, and the robins eat its dark crimson-juiced berries. ~ From The Writings of John Burroughs
 
Poke sallet is the taste of my childhood. Growing up in the Ozarks, there are several native flavors that are dear to me, and poke is one of my favorites. This common weed has a long history in America. Also called Inkweed, Native Americans and colonists alike found the berries useful for creating ink and dye. It's reported that during the Civil War, soldiers were known to use poke berry ink and a turkey quill for writing letters home.  And during President James K. Polk's campaign in 1845, supporters wore pokeweed sprigs on their lapels to show their choice.
 
Like many popular foods, such as rhubarb, almonds, tapioca and cashews, poke must be prepared properly. It contains a toxin, which is concentrated in the roots and berries, so the leaves and tops are more suitable for eating. The stems can also be used. Some people are reportedly more sensitive than others, so don't overdo it the first time you try it.
 
Historically, it has been used medicinally, even the poisonous roots and berries. The renowned herbalist Dr. John R. Christopher considered it an important medicine in his 1976 book, "School of Natural Healing," calling medicinal preparations of poke "valuable remedies" for dyspepsia, rheumatism, and cancer, to name a few. Still a popular folk remedy, it is useful for mastitis and other conditions of the breast and lymph due to its action on the mammary glands. "It works almost magically on new abnormal growths, as well as bony enlargements from direct injury, even chronic conditions. It is healing to inflamed kidneys and enlarged lymphatic glands and is an effective and rapid anti-cancer agent." 
 
Even modern studies have shown pokeweed's anti-tumor properties and demonstrated its activity against herpes viruses and HIV. It's also been studied as a treatment for ovarian cancer and childhood leukemia.
 
The plant continues to be a popular and nutritious food for foragers. Like most of the edibles we have discussed, it contains ample amounts of vitamins C and A, essential for so many of the body's functions, from maintaining the immune system to building collagen for beautiful skin. And as always, eating fresh, wild greens provides enzymes and chlorophyll that are so valuable to our health. 
 
Strip the leaves from the stems and rinse thoroughly. Cover with water and bring to a rolling boil. Drain and repeat. The two changes of water is necessary to remove the toxin. Drain thoroughly, and now you are ready to cook them. One of my grandmothers prepared it as a cooked green, often mixing with any other greens that were found that day. The most common preparation calls for sautéeing in bacon grease along with onions and garlic. But my other grandmother prepared it with eggs, and this is how my mother prepared it.  Sauté with butter, and add several beaten eggs to the pan and scramble, adding salt and pepper to taste. One of my favorite breakfasts!
 
You can coarsely chop the smaller stems and add in with the leaves, or leave them long and serve like asparagus. For the thicker, tougher stalks, peel the thin, purple skin like you would broccoli stems, and slice into circles. I prefer to cook them separately from the leaves and serve them with butter, salt and pepper, much like zucchini. Boil them twice just like you do the leaves. Enjoy!
 
An avid student of natural health since 1987, Ann is a Missouri native, health coach, triathlete, and collector of rocks and children. She can be reached at ann.hines@gmail.com

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