Given there seems to be dozens of people landing on my blog after searching for info about Purslane I thought I would repost for those readers that missed it..
Regarded by many as a weed, common purslane (Portulaca oleracea) is also known as duckweed, fatweed, pursley, pussley and wild portulaca.
Purslane is somewhat crunchy and has a slight lemony taste. Some people liken it to watercress or spinach, and it can substitute for spinach in many recipes.
Young, raw leaves and stems are tender and are good in salads and sandwiches. They can also be lightly steamed or stir-fried or simply make a wonderful fresh garden salad with it.
Purslane has: High levels of soluble fiber help lower cholesterol Six times more vitamin E than spinach Best known plant source of essential omega-3 fatty acid, alpha-linolenic acid (ALA) Seven times more beta carotene than carrots Rich in vitamin C, magnesium, riboflavin, potassium and phosphorous
Purslane may be a common plant, but it is uncommonly good for you. It tops the list of plants high in vitamin E and an essential omega-3 fatty acid called alpha-linolenic acid (ALA).
Purslane provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus. Omega-3s are a class of polyunsaturated essential fatty acids.
Your body cannot manufacture essential fatty acids, so you must get them from food. Unfortunately, the typical diet contains too few omega-3s, a shortage that is linked to a barrage of illnesses including heart disease, cancer and Alzheimer’s disease.
In addition to ALA, other omega-3s include eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids mostly found in aquatic plants and animals, especially oily fish. Nutritionists now think all forms of omega-3s need to be plentiful in our diets plants such as purslane may be part of the missing link to better nutrition.
Ethnobiologists — scientists who study the relation between primitive human societies and the plants in their environment — believe that the plants humans ate long ago provided a greater proportion of nutrients than the plants we consume today.
They estimate, for instance, that humans 40,000 to 10,000 years ago consumed an average of 390 milligrams per day of vitamin C from wild plants and fruits. In contrast, the average human today consumes just 88 milligrams of vitamin C per day.
One cup of cooked purslane has 25 milligrams (20 percent of the recommended daily intake) of vitamin C Records show that wise folks in the East Indies and in Persia were chowing down on this glorious weed 2,000 years ago. Folks in China and Mexico, in Europe and Africa were all getting into Purslane munching long before it was ever introduced to most other countries.
Purslane can be confused with another plant that is dangerous to eat, so before you go grabbing a handful to eat
PLEASE MAKE SURE YOU HAVE THE RIGHT PLANT!
Read THIS link to double check
Pickled Purslane Recipe Ingredients
1lb loosely-packed purslane stems and leaves
800ml cider vinegar
3 garlic cloves, sliced
10 black peppercorns
200ml water
30g sea salt
Method: Add the water and salt to a pan and heat until the salt dissolves then set aside to cool.
When cold, bring a pan of water (unsalted) to a boil.
Plunge the purslane in this and blanch for 5 seconds.
Drain and rinse under cold water then mix with the salt water in a bowl.
Allow to marinate for 10 minutes then top-up with the vinegar.
Leave for 10 minutes then divide the purslane, garlic and peppercorns between clean jars.
Top-up with the vinegar and salt mixture and seal securely. Store in the fridge for at least 2 weeks before using.
This makes an excellent accompaniment to omelettes or fish. It's also good when used sparingly in sandwiches.
Cucumber-purslane-yogurt salad
5 large Cucumber, peeled, seeded and cut into quarter-round slices
1/4 pound Purslane, large stems removed, washed and drained well
2 tablespoons each, Fresh chopped mint, cilantro and chervil
4 cups Whole milk yogurt
1/4 cup Virgin olive oil
3 cloves Garlic, puréed with the blade of a knife
2 teaspoon ground Coriander kosher Salt and ground Black Pepper
Place the cucumber, purslane and herbs into a large bowl.
In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt.
Add the yogurt mixture to the vegetables and mix well.
Add a pinch of ground black pepper.
Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.
Enjoy:)
3 Responses:
Purslane tends to grow in areas that have saturated soils. It's easy to propogate. If you find some growing wild just pull some out of the ground. Bury most of it in moist soil and it will regrow. When we go out to the garden to pick vegetables for dinner we will also pick purslane as part of the salad. It really shocks people who don't realize that it's a great vegetable.
It grows well here in summer, I leave it to flower so I get more each year:)
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