ASHS 2024 Conference

An interdisciplinary team at Montana State University (MSU) has initiated a project to evaluate the cultivation, commercialization, processing, and food use of the associated plant agrobiodiversity, or “edible weeds.” The project involves different food system stakeholders and targets underutilized/neglected edible plant species on local farms. In four pilot studies in Montana, conducted in 2023, we emphasized common purslane (Portulaca oleracea) as a model edible weed due to its abundance in local horticultural systems, its relatively limited competition with crops, and rich data on nutritional properties. Annual common purslane exhibits a versatile habitat range, including gardens, crop fields, and orchards. The hermaphroditic plant is self-fertile, flowers from June to September, thrives in well-drained soils, and requires direct sunlight. While considered a weed across the US, purslane is cultivated in diverse countries due to its culinary and medicinal attributes. Stems and leaves are consumed raw and cooked, in salads, sauces, or soups. Purslane also serves as a thickening agent due to mucilaginous properties. The succulent leaves are abundant sources of omega-3 fatty acids. In our first study, we monitored edible weeds on 3 farms in Bozeman, Montana. Purslane exhibited its highest occurrence in emerging carrot crops and on freshly tilled beds. In our second study, we sampled 35 weed species on 7 vegetable farms across Montana. Purslane had a relative abundance of 6.52% and was found in kale, onions, carrots, and bean plots. In our third study, we conducted a sensory test among attendees of the MSU Presidential Luncheon. We presented 3 purslane products: compound herb butter, cornbread muffin, and blueberry compote. 42 attendees responded to an online survey on their overall quality, flavor, and texture. All products were perceived positively with a rate of 7.5 to 7.7 on a Likert-scale from 1 (dislike extremely) to 9 (like extremely). 52% of participants had never thought about eating edible weeds. Finally, for 2 days, a Mexican restaurant in Bozeman, offered 2 traditional dishes, purslane with pork in green salsa and chicken in red salsa. Participants responded to an online and paper survey with a questionnaire similar to the one for the luncheon. Out of 53 validated responses, dishes were assessed with an average of 8.17 (chicken) and 8.53 (pork) on a 1-9 Likert-scale. Over 90% of respondents considered purslane an appropriate vegetable for these dishes. Our findings indicate potential of selectively weeding purslane from vegetable production systems and consumer interest in the vegetable.