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Poke Plant (Phytolacca americana)
Poke
Salad
Greens
(also called in the South as "salat, sallet, salet, sallit, or sallat")
cannot be eaten raw in a "salad",
poke
weed,
poke
greens).
We no longer have
any of the
Allen's
canned
poke
greens. As far as I know,
Allen's Canning Company may
consider re-opening production of them at a later time.
We are now
offering a limited amount of canned
poke
greens in glass pint jars.
Please inquire for availability.
Even though we
package properly, this is considered a very fragile shipment and
as such I would advise getting insurance on the order in case
the post office causes damage. Insurance is not expensive.
Please inquire and we can advise price.
Prices may change
according to availability for the 2008 spring season (due to
extreme drought in the U.S. Southern states and high cost of
gasoline).
IN STOCK - $7.00/pint
size canning jar, plus
shipping. (limited quantities) - SKUpoke
One jar weighs l
lb. 7 oz.
IN STOCK - Fresh
poke
greens are seasonal and available as Mother Nature dictates,
usually early spring to summer. Often there is a new crop that
sprouts in the fall just before first frost.
1 gallon bag
stuffed full of fresh
greens is $12.00, plus USPS Priority shipping. One gallon bag weighs around one pound.
2 gallon bags
stuffed full $23.00, plus shipping (two gallon bags can fit in a USPS Priority Flat Rate Box for $8.95).
3 gallon bags
stuffed full $35.00, plus shipping (please advise zip code and
can advise shipping cost).
Overnight Express is available but costly.
If you want just
the stems or stalks for pickling for frying like okra, please advise amount and we
can quote a price per pound.
J
ust about everyone who
was born and raised in the South has heard about
poke 'salat'
greens.
Among the Appalachian mountain people here in Tennessee, it is
and was known as a nutritious, tasty spring green. Native
Americans introduced this plant to European settlers and fast
became such a popular potherb that seeds soon were being
cultivated back in Europe.
Salat is the
German word for salad, and probably came to the Ozarks with
German settlers.
In the spring, the tender
young shoots are picked and boiled in two changes of water to
help remove any toxic properties. Traditionally the drained
leaves are then seasoned with salt, pepper and bacon drippings
and then fried in an iron skillet. Some people add eggs and/or
corn meal. Personally, any way you fix spinach or other
greens
will work with
poke
greens.
They have a bland taste but can be combined with other green
for an interesting mixed green dish.
The nutritional value is
outstanding. One half cup of the
greens
will provide 35 calories (calories from fat 10), no cholesterol,
dietary fiber 3g, and 90% of Vitamin A, 60% of Vitamin C,
8% calcium, and 6% of iron. (Percent Daily Values based on a
2,000 calorie diet.)
Photo by M. Morris - Wild Pantry
© 2007
Wild Mustard Greens
(December - January - February)
Wild Mustard (Brassica
rapa L.),
also known as Field Mustard, bird's rape,
birdsrape mustard, wild mustard,
wild rutabaga, and wild turnip can
be found throughout the United States. It is delicious fixed
with any recipe calling for mustard greens.
Wild mustard is considered a
noxious, invasive weed in many states. Best way to get rid of
noxious, invasive weeds in your state is get the word out how
tastey and nutritious some of these weeds are and then watch the
noxious, invasive weed list get revised.
Seeds are available. Please see
Seeds link.
1 gallon bag
stuffed full of fresh
greens is $10.00, plus
over night shipping
2 gallon bags
stuffed full $17.00, plus shipping, plus over night shipping
3 gallon bags
stuffed full $25.00, plus over night shipping
Sheep Sorrel -
spring (February - March)
1 gallon bag
stuffed full of fresh
greens is $10.00, plus shipping
2 gallon bags
stuffed full $17.00, plus shipping
3 gallon bags
stuffed full $25.00, plus shipping
Dandelion Greens -
available
1 gallon bag
stuffed full of fresh
greens is $10.00, plus shipping
2 gallon bags
stuffed full $17.00, plus shipping
3 gallon bags
stuffed full $25.00, plus shipping
Coming Soon !
Check the recipes link for recipes for
poke
greens!
Here's a "MUST READ" on
poke
recipes from
SouthernAngel.com -
Poke
Salet: The Versatile Veggie
By: Angela Gillaspie
- Edibility
-
-
"EDIBLE PARTS:
Young tender leaves eaten only as thoroughly cooked
greens (in two waters). Cooked berries are safe
for making pies. CAUTION: Berries, roots and mature
plants are poisonous, therefore, only use as new,
young growth. Also any red-tinged plant material
should be discarded. To avoid possibly collecting
part of the toxic root, do not cut below ground
level. HARVEST: Only collect young shoots from areas
you know have NOT been treated with pesticides.
Collect in early spring. SAFE HANDLING
PROCEDURES:
Wash young shoots thoroughly with warm water. Do not
use dish detergent or any type of sanitizer. These
products can leave a residue. Peel and parboil
tender young shoots (less than eight inches) in two
changes of water several minutes each. Boil in a
third water until tender and serve like asparagus.
Young stalks less than one foot tall, with leaves
removed, and before red tinged, can be cut and
rolled in corn meal and fried like okra. They can
also be pickled. Young leaves taken from stalks less
than one foot tall can be parboiled in two changes
of water for several minutes each and boiled in a
third water until tender. To freeze, parboil leaves
twice, cook, pat dry and place them in plastic bags.
SOURCE: Larson, Ken. 1995. God's Free Harvest, Rhema
Publishing, Inc., Suwanee, GA. 231 pp."
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Pickled
Poke
Stalk Recipe
(Pokeweed pickles are often
used in Japanese cuisine)
otwild
Collect tender stalks.
Parboil to remove skins. Pack into jars. Combine 1 cup
vinegar, 1/2 cup sugar, 1 tsp. salt, 1 stick cinnamon, several
whole cloves. Boil; pour over
poke
stalks. Seal.
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