Purslane has a mild, slightly tangy, lemony flavor with a hint of pepper. The leaves and stems are both edible. The stems are slightly crunchier; the leaves are tender.
Raw:
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Toss into salads for a succulent, crunchy texture
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Add to sandwiches or wraps
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Blend into smoothies
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Use as a garnish
Cooked:
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Sauté with garlic and olive oil (like spinach)
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Add to soups and stews at the end of cooking
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Stir into omelets or frittatas
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Mix into pasta dishes
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Add to curries
Pickled:
Purslane stems can be pickled like cucumbers for a tangy treat.
Dried:
Dried purslane can be crumbled and used as a seasoning or added to soups.
Simple Purslane Recipe
Purslane and Tomato Salad
Ingredients:
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2 cups fresh purslane leaves and tender stems
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1 cup cherry tomatoes, halved
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¼ red onion, thinly sliced
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¼ cup crumbled feta
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2 tablespoons olive oil
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1 tablespoon lemon juice
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Salt and pepper to taste
Instructions:
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Wash purslane thoroughly and pat dry.
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Combine with tomatoes, onion, and feta.
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Whisk olive oil, lemon juice, salt, and pepper.
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Toss and serve immediately.
Important: Harvest Safely
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