Wednesday, June 1, 2011

Pesky Purslane

I’ve posted about the many uses of dandelions and the tastiness of lambsquarters already. Soon we’ll see purslane creeping into the gardens, and a lot of people don’t know it’s quite a lovely green to harvest and eat. So don’t hit it with the Roundup; pick it and put it in a salad.

Here’s what it looks like:

Purslane

It grows flat along the ground with reddish stems branching out from the center. The leaves are oval, grow straight from the stems, and are fleshy, almost like a succulent. Small yellow flowers bloom in late summer and fall. As always, be sure any plant you plan on eating is really what you think it is. If you snap a stalk and find a milky white sap it might be a poisonous lookalike. Purslane stems contain clear liquid.

Like olives, purslane contains omega-3 fatty acids. It’s also a good source of iron and vitamin C.

You can eat it raw, cook it like spinach, add it to soups, and even pickle the thick stems.

4 comments:

  1. Purslane good-dandelions bad. My yard is 90% dandelions and there are hundreds of those yellow things that turn into puffy gray things that reproduce.
    Never had purslane, like kale a lot.

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  2. I haven't had purlane either. Great article. Love learning new things.

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  3. Just found a nice "crop" of purslane by the driveway. First of the season. ; )

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  4. dandelions and purslane are supper free foods!!!

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