I picked up some purslane at the farmer’s market this weekend. Perhaps you are now saying to yourself, “what on earth is purslane?” Purslane is a succulent that is found most commonly in Mexican, Greek, and Middle Eastern cooking. It is a low-growing, creeping plant with small paddle-shaped green leaves and a thick reddish stem. It kind of looks like a jade plant but with much thinner leaves. Purslane is often used raw in salads, but it can be cooked as well. The leaves are tender and have a refreshing lemony flavor. The stems are edible too but are best when they are young and slender.
For all you gardeners out there, it is worth pointing out that purslane takes very little effort to grow. If you have a sunny spot in your garden, plant some purslane, and it will practically take care of itself. But, you might just want to check and see if you already have some growing first. Purslane is listed as one of the top ten most troublesome and pervasive weeds worldwide. People have been pulling it out of their gardens for years without ever knowing what a wonderful vegetable it can be. Purslane is slowly starting to shed its bad reputation, however. Word is getting out that purslane is rich in vitamins and antioxidants and also contains more of the potentially heart-protecting omega 3 fatty acids than any other leafy green vegetable.
My mom bought some purslane last week at her farmer’s market and used it to make Grilled Zucchini Salad with Purslane and Tomato so I decided to follow suit. I washed the purslane in several changes of water, and then I picked off the leaves and dried them in my salad spinner. Next, I grilled some zucchini and tomatoes on my little grill pan (which is producing better, more authentic-looking grill marks every time I use it!) The recipe doesn’t call for grilling the tomatoes, but I wanted to take some of the raw edge off. Once the grilled vegetables were cool, I tossed them together with the purslane in a lemon-shallot-parsley vinaigrette. The tart flavor of the purslane went really nicely with the smoky zucchini and sweet tomatoes. This was a really delicious change of pace from a standard lettuce salad. And, there is something mildly thrilling about eating a succulent!
It’s spreading! Mom told me about the salad so I had to get some purslane at my farmer’s market. I forgot to get tomatoes but it was still great!
Comment by Katie — July 31, 2007 @ 6:23 pm
Elliemany, itd is suprising that I came cross you today. Last week I put purslane on my list as one of the five items I will be growing within four weeks.
I am starting a little farm, for sure you’ll laugh, it not the common farm we see as we drive the road.
It’s much different and maybe you get to see it soon.
While growing up we used to hunt wild food and this purslane we alway did find some. One of my farvorite
place to look for purslane, around abanded properties in the area. And, down by the end of the field all along the ditches where water stood longer.
Well, I guess I were a farmer then too, cause I used to dig up some of purslane as well as other different types of wild food and set it out in different spot where noe grew.
And, for sure the next year we had some growing in those areas. I made sure we had plenty to hunt.
Comment by Irene Merchant — June 17, 2009 @ 8:45 am
Elliemany, it is suprising that I came cross you ad today. Last week I put purslane on my list as one of the five items I will be growing within four weeks.
I am starting a little farm, for sure you’ll laugh, its not the commom farm we usuall see.
It’s much different and maybe you’ll get to see it soon.
While growing up we used to hunt wild food and this purslane we alway did find some. One of my farvorite
place to look for purslane, around abanded properties in the area. And, down by the end of the field all along the ditches where water stood longer.
Well, I guess I were a farmer then too, cause I used to dig up some of purslane as well as other different types of wild food and set it out in different spot where none grew.
And, for sure the next year we had some growing in those areas. I made sure we had plenty to hunt.once purslane grow in the area you can’t get rid of it.
Comment by Irene Merchant — June 17, 2009 @ 8:49 am
It’s the summertime now, let eat and drink something different today; there’s no reason we should be standing in the kitchen when it is 115 degrees outside.
At least thats what it is here in the Califonia Desert where I am at.
Purslane and the grill will be the topic to beat this summertime heat.
We’re drinking our purslane this year. Here’s the recipe.
2cups lb. of fresh purslane, washed.
1 one gallon container
1 cup on fresh fruit (mixed)
2.5 cups sugar *opt add your favorite rum.?
3/4 gal. of water.
Bucket of snow ice, a few straws and 5 or 6 nice
glasses for your friends and self.
Blend and puree, strain purstane,put the sugar
pursalne and water into the gallon container and
shake well.
Fill glasses with in, smash one or two pcs. of
fruit and place it on top of the snow ice pour
drink over it and served with a straw.
Irene Merchant.
Purslane
Take you nice frying pan and set it right on the grill outside. Add the following:
1 cup fresh purslane ( chopped, wash,)
4 eggs ( whipped with 1/4 cup of cottage cheese)
White onion(yellow) onion size of a hen egg.
(chopped up) 1 tablespoon of grated American yellow cheese salt and blace pepper to taste
I/2 cup corn (strained) Now, stir fried purslane, oinions and corn until you notice purslane and corn has little brown edges.
Now, I assume you’re use pam for you pan right?
*** Now make your omelet.
Mix it all together beside the American cheese.
When your omelet is done sprinkle American cheese
Comment by Irene Merchant — June 30, 2009 @ 8:10 pm
I notice purslane seem to grow well with my lemon grass. Irene Merchant
Comment by Irene Merchant — June 30, 2009 @ 8:32 pm