Purslane

[zxcvbob]

I've been weeding my garden today, after almost 2 weeks of rain -- following 2 months of drought. I've pulled up a couple of pounds of purslane (there's more out there) and wondering what to do with it. I know it is edible and supposed to be very nutritious.

Any ideas?

I'll probably stirfry some of it with onions, hot peppers, steamed brown rice, and a little bit of breakfast sausage.

Thanks, Bob

[Ophelia]

recipes and explanations here:)

[JoeSpareBedroom]

It's good on salads. And, the stuff's really healthy to eat:

[The Joneses]

ground, less insect sprays and so on. I think Logee's carries a foreign variety that has thicker stalks. The Joy of Pickling has a recipe for pickling it. Sounds interesting. Edrena

[Omelet]

Let us know the results. I get a lot of it here too and I've just fed it to the ducks or composted it.

[Victor Sack]

In Armenia, purslane is widely used raw or blanched in salads with hot seasonings and also as a herb, like parsley. In salads, it is typically blanched in salted water, removed with a slotted spoon and allowed to cool. It is then tossed with finely minced garlic, cilantro and parsley and served with vinegary dressing (or just vinegar).

Victor

[zxcvbob]

I tasted a bit of it raw (mainly to see how tough the big stems were) and was surprised that it is tart; like sorrel, but less so.

Instead of stir-frying it, I blanched some leaves and small stems, and when they were done I stirred them into some brown rice with a little chile & garlic paste (the oily kind from a SE Asian market.)

It wasn't /great/ but I'd eat it again. I may look up some Turkish or Middle Eastern dishes using the stuff, maybe to go with that lamb that's been in the freezer for a couple of years...

Bob

Bob

[Bob Terwilliger]

When I was experimenting with purslane a couple years ago, I found that it makes a good cream soup that can be eaten hot or cold. I also put it raw into a sandwich with cream cheese and smoked salmon, or into a BLT with honey mustard. If I was going to pair it with lamb, I'd consider making plain lamb-and-potato kabobs, then combine purslane, walnuts, and olive oil into a kind of pesto to accompany.

Now that I know what to do with it, naturally, I haven't seen it since.

Bob

[The Joneses]

Bob, I think it's nice paired with those soba noodles and whatever else. Adds a tiny bit of crunch. I usually put a little of whatever leftover meat or veggies or in the fridge, along with some soup base or broth. Edrena

[Billy]

Thank you, deeply, for your sage advice on this very important herb.

[sf]

"Sage advice" LOLOL!

Ya shoulda been a comedian.

[Billy]

I am and I have jokes like you:-) I hope I am not keeping you from your methyl mercury. Please eat all you want and clear the biosphere of it and you. Bon appetit.

For serious posters, read about omega-3 fatty acids.

[Omelet]

Sounds interesting, thanks!

I've used Sorrel from time to time just for interest. It's one of the few "weeds" I allow to propagate since it's a Legume, hence, a nitrogen fixer.

[Arri London]

Or you can try this New Mexican way of preparing purslane (verdolaga)

2 cups purslane 4 tbs fat (lard is good here) or 1/2 cup diced salt pork 2 tbs chopped onion 1 cup shredded cooked meat (jerky preferred) 1 tsp ground coriander seed salt to taste

Wash purslane leaving stems. Fry onion in fat; add purslane and meat. Season. Cover and cook until tender.

[Omelet]

Serve wrapped in hot flour tortillas? :-d

[The Joneses]

From: "Arri London" Date: Sunday, August 26, 2007 11:09 AM

Thanks so much Arri, I had forgotten the Spanish word for it. My mostly pale neighbors thought I was crazy for suggesting they could eat the weeds... There is so much good food for the adventurous. Edrena

[Billy]

You realize, I trust, that you just killed 2 cups of purslane and their health benefits. The omega-3 fatty acids are meant to protect against heart disease not facilitate it.

[Arri London]

You could do that. Or serve it on fresh fry bread or with rice.

[Arri London]

You most welcome! Usually I make a salad of the purslane but that recipe is tasty too.

[Arri London]

ROTFL! So don't cook it that way. The fatty acids are probably heat-proof anyway otherwise not much point in eating cooked fish.