GALINSOGA

Galinsoga (Galinsgoa spp.) is named after a Spaniard, Mariano Martinez de Galinsoga, who first brough the plant from Peru to Madrid Botanical Gardens. It has since become a dominating agricultural “weed” across the world.

How to Store: store in plastic clamshell or plastic bag in refrigerator, use within 1 week.

How to use: Use as vegetable, replace in any cooked kale/spinach recipe. Also can use raw as a garnish or dried in guascas.

Foraging tips and further reading: find more information about galinsoga see Into the Weeds, pages 90-91.

Recipes: Our recipe for galinsoga vegetarian frittata. Below are two recipes created by Chef Eddy Leroux in our 2012 James Beard nominated book Foraged Flavor.

Galinsoga and Ground Beef Polenta Pie (adapted from Foraged Flavor)

INGREDIENTS

1 cup polenta

3 tablespoons olive oil, plus more for dish

1/2 large onion, chopped

2 garlic cloves, chopped

6 oz (6 cups) galinsoga leaves and young stems

Salt

1 lb ground beef or chicken

1 tablespoon ground cumin or hot curry powder

1 teaspoon red pepper flakes

1 cup freshly grated Parmesan cheese

PREPARATION

  1. Cook polenta according to package directions, stir well, set aside.

  2. Preheat the oven to 350F. Grease a 2 1/4-quart oval baking dish with olive oil.

  3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 3 minutes, or until softened. Stir in the galinsoga and 1 teaspoon salt. Cook for 3 minutes. Add the ground meat, and cook for 7 minutes, or until browned. Add the cumin and red pepper flakes.

  4. Spread one-quarter of the cooked polenta on the bottom of a baking dish. Layer the galinsoga mixture on top and then cover evenly with the remaining polenta. Sprinkle with salt and the Parmesan cheese. Bake for 15 minutes.

  5. Increase the oven temperature to 500F and bake for 5 minutes, or until the cheese is lightly browned and melted.

Galinsoga a la Crème (adapted from Foraged Flavor)

INGREDIENTS

6 tablespoons (3/4 stick) unsalted butter

1/2 cup cubed white bread (crusts removed)

4 oz (4 cups) galinsoga leaves and young stems

2 tablespoons all-purpose flour

3/4 cups whole milk

1 teaspoon ground nutmeg

1 tablespoon fresh lemon juice

Salt

Cayenne pepper

PREPARATION

  1. In a large skillet, melt 2 tablespoons butter over medium-heat. Add the bread and toast for 2 to 3 minutes, or until golden brown. Transfer to a plate.

  2. In the same pan, melt the remaining 4 tablespoons of butter over medium heat. Add the galinsoga and saute for about 4 minutes, until tender. Stir in the flour and then the milk and cook, stirring, over low heat for 2 minutes, until creamy.

  3. Season with the nutmeg, lemon juice, salt, and cayenne to taste. Top with the crispy bread cubes.