POKE WEED SALAD 
Gather tender shoots of poke when only 3 or 4 inches tall. Wash well. Lay them neatly in a heavy cooking pot and add a small amount of water and salt. Cover and steam until tender, about 30 minutes.

Lift out carefully and place in serving bowls. Season with melted butter and vinegar, if desired.

Garnish with a couple of slices of hard cooked eggs on each bowl. Recipes from "The North Carolina Cook Book" are approximately 100 years old.

Frequently Asked Question:

What is pokeweed?

Pokeweed is a strongly smelling herbaceous perennial growing from four to eight feet in height. The root and berries are poisonous, but the first shoots that grow in the spring are considered to be a great delicacy. They are green to reddish purple in color and may be prepared like asparagus.

When preparing poke weed for consumption the first time, allow an experienced person to teach you what parts are safe to use and how to prepare it. If the wrong parts are eaten and pokeweed is not prepared properly, it can be Poisonous to consume! It is important to use only the thick, succulent new growth (3 to 4 inches at the growing tips). The rest of the plant contains so much Vitamin A that it may be poisonous unless it is boiled in water 3 times (the water must be discarded 3 times to leech out the excess Vitamin A.

recipe reviews
Poke Weed Salad
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 Diana Blick says:
I must add that poke also contains several toxins, not just vitamin A. (Phytolaccin is one). Eat only young shoots, and parboil twice to remove the toxins, pouring off water in between. A significant "bite" to the greens means they still contain too many toxins, usually because they were picked too late, and are past safely edible. Often people find the young shoots safe without twice boiling, but this can make one believe they are never poisonous. The difference between a safe young shoot and a too big poisonous one takes an experienced eye. I have been cooking and eating them since I was a child.

 

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