What's up everyone? Welcome back to the Epic Gardening Podcast. Today we are back again with

Marie Phil Eun. She is a forger writer, the author of Forge Harvest Feast, which we talked

about a little bit yesterday in our episode on common

milkweed and different ways that you could prepare that in the kitchen, which is just, was

mind-blowing to me.

So many different methods that I learned learned and hopefully you guys did too.

Today we are talking about another plant with weed in its name but maybe it should not

be considered as such and that would be pokeweed. So Marie this is a plant I

don't know a lot about admittedly and so I think the

first question I would have would be could we just describe what it is why why is it so

beneficial etc?

Yeah, I love pokeweed. Polkweed is probably very near the top of my favorite spring greens to eat every single year.

I've been eating it probably for about food. 10, 11 years every single

spring. Butanically speaking, its name is FITOLACA Americana and that species species name American

gives you a clue it's American it's a northeast not a northeast I totally misspoke

it's a North American indigenous plant and it's usually known by people in the South as Polk salad or just

poke and Polk can be spelled P-O-K-P-O-K-E it's got lots of common names I call

it Polkweed. Traditionally in the South it was eaten in the springtime and it was even canned for a long time.

I get frustrated sometimes talking about pokeweed because a lot of the older

faraging books write that you have to boil poke weed for 10 minutes in three changes of water. That's now 30 minutes of boiling.

Wow.

To render it safe to eat. And I did that in the beginning because I thought I don't want to die because these

...