Weeds truly can be the bane of a gardener’s existence, especially when they are as fast-growing and hardy as galinsoga (Galinsoga parviflora) – also known as quickweed and gallant soldier. This invasive weed was introduced from Central America and is now present across much of North America. Galinsoga can grow up to 30 inches tall, and has opposite toothed leaves and tiny white flowers with yellow centers. It has quite shallow roots and can be easily pulled by hand, which is fortunate because to control the weed it needs to be pulled early and often. While it may be tempting to add this weed to your garden compost pile, resist the urge! By the time you see those tiny flower heads the seeds are already nearly mature, which is why it can take several years of diligent and constant removal to effectively reduce the population.
In Colombia, galinsoga is called guascas and is a very popular and commonly used aromatic herb. The stems and leaves can be eaten raw, cooked, or dried, and have a mild earthy flavor that is somewhat reminiscent of an artichoke. Well-loved Colombian recipes that commonly include guascas are empanadas, tamales, marinades, and a delicious traditional soup called ajiaco.
Ajiaco is a potato, chicken, and corn soup that is seasoned with the guascas, giving it a very distinctive flavor. If, like me, you would like to try your hand at “weed-eating,” I will include a recipe for ajiaco below and would happily be your local source for fresh guascas this summer! Dried guascas is also a great substitute and can be purchased online, and the papa criolla (tiny yellow potatoes native to the Andes valley in South America) can be found frozen at many Latin markets.
Ingredients
- 3 chicken breasts (skin removed)
- 12 cups chicken or vegetable broth
- 3 ears fresh corn (cut into 2 pieces)
- Salt and pepper to taste
- 2 chicken bouillon cubes
- 3 scallions
- 2 garlic cloves (minced or smashed)
- 3 tablespoon chopped cilantro (can omit if not to taste)
- 2 cups frozen papa criolla Andean Potato (or tiny yellow potatoes)
- 3 medium white potatoes (peeled and sliced)
- 3 medium red potatoes (peeled and sliced)
- ⅓ cup dried guascas, or 2 handfuls fresh
- 1 cup crema Mexicana (or heavy cream/sour cream) for serving
- 1 cup capers for serving
Instructions
- In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt, and pepper. Add the water/broth and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
- Continue cooking the corn for about 15 more minutes. Discard green onion and add red potatoes, white potatoes, and the guascas. Cook for 15 more minutes.
- Uncover and add the frozen papa criolla and simmer for 15 minutes, season with salt and pepper.
- Shred the chicken breast and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side and a serving of rice and sliced avocado.
Dinho, E. (2023).
Ajiaco Colombiano (Colombian Chicken and Potato Soup). Website. https://www.mycolombianrecipes.com
