Preparing “poke-sallet,” (or poke sallad) made from the pokeweed. This is a green which grows wild in the South and if not prepared properly can be deadly. Marshall, Texas in 1939. Photograph by Russell Lee.
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Here’s a brief history of “poke-sallet”
– The dish is made with pokeweed, a pervasive and toxic green in the South.
– The recipe is also known as polk salad.
– Since pokeweed is especially prevalent in Southern Appalachia, the recipe became a type of foraged staple for some, especially in rural and impoverished households.
– The young shoots are usually eaten, but the root is poisonous and must be removed.
– Pokeweed contains phytolaccic acid in the leaves, roots and stalks, but there is more in the roots than the rest of the plant.
– The acid is easily removed from the greens by parboiling them, then cooking them in fresh water. Edit: Most boil them 2-3 times in fresh water or they will be bitter and/or poisonous.
– Pokeweed was originally eaten for pure practicality, as its toxins made it an allegedly potent tonic. Edit: Allegedly great for arthritis.
– Pokeweed remains a popular folk medicine, but it hasn’t been widely studied, so its healing properties remain unproven.
Edit: You can fry them with eggs and a meat or add onions, etc. I Pressure Can mine with clean jars, ½ tsp salt, place them on top of the salt, add chopped ham (or any other preferred meat) add water to 1″ headspace, clean rims with vinegar, place lids and bands on, screw finger-tight but not too tight. Place in hot to boiling water, vent the cooker for 10 minutes, add weight and process according to the altitude of your area, #5, #10 or #15 pounds. 75 minutes for pints or 90 for quarts.
Enjoy your ‘free’ food!
Blessings!