I have been reading recently that purslane is edible, and high in omega 3 and has been used in India and the Middle East for centuries. I have purchased two plants locally but they were very skeptical. What do you know about this?
Purslane is edible, and has been written up in all sorts of places, like Organic Gardening, as the newest best thing about gardening and eating. It’s the weed, next to dandelions, that grows abundantly in most gardens. Portulaca glearacea is a succulent herb, with fleshy spoon shaped leaves and small yellow flowers. This is not the hybrid purslane that you find in garden centers with the neon orange, red, pink and yellow flowers. The Yubi variety is bred for large prolific flowers and while it may be edible I can’t vouch for its taste. Purslane is generally eaten raw, in salads, like the one listed below. I have not tried purslane, but will probably experiment with it as soon as I see some growing in the garden. I am all for finding uses for those plants that insist on growing in my garden. Give your purslane a taste, and let me know what you think.
Thanks for the question, Dee.
· 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.