Purslane (Portulaca oleraceae), is a potherb, an annual succulent,
a green, and to many, a weed. But it's been found to be a source of
Vitamin A, C and E, plus contains an omega-3 fatty acid. It also has
only about 15 calories per serving! We owe it to ourselves to find out
more about this herb that most of us yank out of the ground by the
handfuls!
You can eat the wild purslane that you find in the garden or flower
beds if you are absolutely sure it has not been exposed to chemicals
of any kind. However, the cultivated varieties are often larger and
more tender. You'll need a sunny position that is well-drained.
Purslane is very drought tolerant, but plant it in good, fertile soil
with compost added for the juiciest stems and leaves.
Purslane is best when it's young and tender. Grow it in pots or
shallow wide containers and harvest as needed, using mostly
top leaves and stems. Once the plant blooms it won't be as
tender and tasteful. Just a note-don't confuse purslane with
Moss Rose, Portulaca grandiflora, an annual that is grown
for it's rose like blooms.
Purslane can be added to soups, similar to the okra is used.
You can also add it raw to salads. The crunchy tangy taste is
really a great addition. In Mexico it is traditionally added to eggs
and omelets. Substitute purslane for the spinach in a Bacon
Spinach Salad recipe. It's also great in any type of Greek salad
that includes olive oil and feta cheese. You can substitute the
succulent leaves for cucumbers in your favorite dill pickle recipe.
Mexican Omelet with Purslane
Ingredients:
2 cups purslane, with stems, diced
6 large eggs
1 cup chopped green onion
butter or margarine
Rinse the purslane. Add the diced onion and purslane to a
hot skillet. Sauté about five minutes. Add the eggs and cook
as you would a large omelet. Garnish with chopped tomato.
Serves three.
Purslane Potato Salad
Ingredients:
6 medium red potatoes, cubed and cooked till just tender
4 green onions, sliced
2 cups young purslane, chopped
1 celery stalk, diced
1/4 cup diced radish
1 cup mayonnaise, light or regular
Mix together all ingredients. Chill and serve.
Purslane Salad
Ingredients:
4 cups chopped young purslane, rinsed
2 tbsp. olive oil
1 tbsp. fresh lemon juice or herb vinegar
1 tsp. salt and ground black pepper
1 1/4 cups plain yogurt
2-3 clove garlic, minced fine
Optional: 2 tbsp. minced cilantro and/or mint
Place purslane in a large salad bowl. Toss with oil and
lemon juice, salt and pepper. Mix the yogurt with garlic,
spoon over greens, toss, and serve. 4 to 6 servings.
You can eat the wild purslane that you find in the garden or flower
beds if you are absolutely sure it has not been exposed to chemicals
of any kind. However, the