While familiar, they remain nameless to most passersby, answering only and collectively to the epithet of “weed.”
In our latest issue, Marie Viljoen shares her tips for foraging for and dining on pigweed–a hearty weed once cultivated by the Aztecs for its precious seeds that now takes over the city come summer time. From sautéed atop crostini to baked in a pigweed tart, Viljoen offers several ways to enjoy the nutritious leaves.
One nickname, two plants, endless recipes.
Pigweed is a sprawling invader of cultivated lands and gardens and has probably made a lot of money for the agricultural chemical industry. In…