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Serving: Add fresh to salads, blend into pesto, or sauté with garlic and olive oil. It's great in omelets, soups, and even as a sandwich green.
Storage: Keep fresh purslane in a damp paper towel in the fridge for up to 4–5 days. Freeze after blanching if storing longer.
Preserve: Dehydrate the leaves to make a shelf-stable herb powder rich in nutrients.
Variations:
Culinary Swap: Use purslane instead of spinach or arugula for a unique flavor and higher Omega-3 content.
Fermented Purslane: Try pickling it for a tangy probiotic-rich snack.
Medicinal Use: Some traditional systems use it for inflammation, digestion, and skin conditions.
FAQ:
Q: Is purslane really edible?
A: Yes! Purslane is not only edible but also highly nutritious. It’s rich in Omega-3s, iron, magnesium, and vitamin A.
Q: Can I eat it raw?
A: Absolutely. Purslane is delicious raw in salads or smoothies, with a slightly tangy taste and juicy texture.
Q: Is there a poisonous look-alike?
A: Yes, spurge can resemble purslane. Spurge has milky white sap and thinner stems—avoid it. Purslane has thick, smooth stems and no sap.
Would you like a recipe featuring purslane, like a Mediterranean Purslane Salad or a wild herb smoothie blend?
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