The Bay of Fundy offers up a plethora of strange edibles: dulse, goosetongue greens, periwinkles, etc. Sometimes these are things that normal people walk by a zillion times at the beach and just never consider eating. I'm a big fan of 'eating local' so I'm often wondering if there are other seaside culinary delights to invite to the plate.
Take this wild portulaca in my photos, for example. It's a typical sight in our salt marsh fringes. About 10 years ago, I remember taking an interpretive walk with a Mi'kmaw 'medicine woman' (as she called herself) who said just about everything colourful on the beach was edible!
So I'm wondering if any of my readers know: a) the proper name for the plant I'm calling wild portulaca, b) if it is edible, and, if so in what format (steamed?), and c) when best to harvest: these two photos are summer (green) and fall (red). Please feel free to let me know via the comment option. Thanks!