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Use scissors or pinch off the stems, collecting the tender tips and leaves. Avoid any that have been sprayed or are growing in questionable soil.
Wash Thoroughly:
Rinse the harvested purslane under cool running water to remove dirt and debris.
Use in the Kitchen:
Add to salads, smoothies, or sautés. Purslane has a mild lemony taste with a crunchy texture—perfect raw or lightly cooked.
Dry or Freeze for Later:
Dry purslane to make herbal tea or preserve by freezing in portions for soups and stews.
Serving and Storage Tips:
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