Purslane - Good to Eat!

Chances are you’ve seen purslane, a succulent herb, growing around your garden or sprouting in cracks in the drive, emerging as tiny sprigs with a few shiny, oval leaves and the capacity to grow into low-growing, bush-like plants two to three feet in diameter.  I used to pull purslane from my garden, thinking it a weed of little use other than housing for the beetles and bugs trying to eat away at my produce.  Then a friend of mine informed me that it is an edible plant, and highly nutritious, in fact, filled with omega-3-fatty acids like those found in salmon.

Turns out the plant has quite a long and noble history, known to the ancient Greeks as a treatment for wounds, fever, stomach aches, hemorrhoids, and "maladies of women".  Purslane is known as a treatment for psoriasis, and may be helpful in controlling arthritic inflammation as it contains alpha-linolenic acid, one of the highly sought-after omega-3 fatty acids.  It also is very high in amino acids, calcium and vitamin C.

Now I allow purslane to grow freely in the nooks and crannies of the garden.  I don’t have to plant it, as it pops up on its own in late spring and early summer wherever there are bare and sunny patches of soil.  It not only provides excellent ground cover, but also affords many light and tasty summer meals.  It has a mild flavor and makes excellent salads, though I’ve read that it’s also good sauteed or pickled.  Purslane pairs especially well with apples, nuts and feta cheese.  Below are a couple of the salads I enjoy on a regular basis, and you can find many more Purslane Recipes on the web.

PAMELA’S PURSLANE - FETA SALAD

Purslane, cut into 1 or 2 inch sprigs
Apples, chopped
Oranges, chopped
Almonds, slivered
Feta cheese, crumbled
Salt & Pepper, to taste
Dressing:  Mash & wisk a little feta into a little water.

PAMELA’S CREAMY PURSLANE SALAD

Purslane, cut into 1 or 2 inch sprigs
Apples, chopped
Golden raisins
Roasted peanuts
Salt & Pepper
Cinnamon
Mayonnaise