Purslane, my new favorite weed (and snack)

[nmchick]

Ok ya'll, here's the story. I went to a garden fair and Seeds of Change were handing out last year's seeds for free. One packet I got was purslane. I had no idea what it was, but the packet said it was a salad green. So I went home and planted it.

 

Then one day I was weeding the greens patch. Wondering when that dang gone purslane was gonna come up. Then I pulled up a bigger leaf version of a pretty weed we have all around here. Wait a minute, that looks like the picture on the seed packet! It was the Seeds of Change purslane. Looked like a bigger version of my pretty weeds.

 

I looked up to make sure before I chowed down on the wild version. Yup, tasty and growing all over the place. Tastes like something you put in your salad, with a mild lemony bite.

 

And, really really high in Omega 3s: one serving, about a cup, contains 300 mg. The stems are high in vitamin C.

 

So ya'll, go out in to your yard and look. It's free and tasty and would make a pretty ground cover.

 

Some pictures can be found here:

 

http://weeds.cropsci.uiuc.edu/images/Pursl...urslane%201.jpg

 

http://www.wildmanstevebrill.com/Plants.Folder/Purslane.html

 

 

An abstract of a study on the nutritional content:

 

http://www.ncbi.nlm.nih.gov/pubmed/1354675

 

Purslane is cultivated in other parts of the world. Lots of purslane recipes out there.

[Cat]

How did you try it? I've wanted to, but haven't pursued it.

 

 

 

[Simplegirl]

We have it growing all over the place here. My dad says it is very good but frankly I have not tried it myself. High time I did I suppose.

[Fritz_Monroe]

We don't have it in the yard, but I've seen this stuff all over the nearby parks. Thanks for pointing it out, I'll have to keep an eye out for it in areas that are not sprayed.

[nmchick]

Originally Posted By: Cat

How did you try it? I've wanted to, but haven't pursued it.

Well, I'm a chicken. No, that's just cautious, right?

First, I just chewed a leaf and spit it out. Didn't die. Next day, I ate a leaf. Didn't die, didn't get a rash. So the next day I picked several sprigs and put them in my salad. By now, the kids know how to identify it and just graze.

Don't know if you ate "sour grass" as a kid. The taste is a little like that, but definitely better.

Purslane is good in salad, but the taste is a little too intense to have it just by itself. Next I'm going to try stir frying it. Then a mint/watercress/purslane salad. That's supposed to be extra yummy. I saw a purslane potato salad recipe that looked good. And there a turkish recipe for a lentil/lamb/purlane stew that looks fantastic.

Apparently some cultures freeze it, can it, and dry it for winter storage. I think it would be good pickled, but I haven't seen it anywhere yet. As I experiment, I'll keep ya'll posted.

[nmchick]

Originally Posted By: Fritz_Monroe

We don't have it in the yard, but I've seen this stuff all over the nearby parks. Thanks for pointing it out, I'll have to keep an eye out for it in areas that are not sprayed.

FM, I just put easy instructions for growing it in your yard at

http://www.mrssurvival.com/forums/ubbthrea...7816#Post227816

[Andrea]

Well, for crying out loud! Do you know how many hours I've spent pulling that stuff out?!? Very good to know, thank you! I'm going to go eat some, and I won't have far to go!

 

On a similar note, I have grown sweet violets forever. I just found out that they are edible! They are rated quite high on the Plants for a Future website.

 

It's amazing what we have growing right under our noses.

 

Thank you again!

[CrabGrassAcres]

I used to eat it a lot in CO but have never seen it here. We ate the seeds from the Chinese elms in salads in spring. Have you ever had tumbleweed soup? When the seedlings come up in early spring they are really tiny. Just pinch the tops off and they make a great soup on the order of split pea. (This is the tumble pigweed, BTW>)

[nmchick]

Originally Posted By: CrabGrassAcres

I used to eat it a lot in CO but have never seen it here. We ate the seeds from the Chinese elms in salads in spring. Have you ever had tumbleweed soup? When the seedlings come up in early spring they are really tiny. Just pinch the tops off and they make a great soup on the order of split pea. (This is the tumble pigweed, BTW>)

No, I haven't eaten tumbleweed soup. Didn't know I could! I'll look that up to see if I can identify it. Thank you.

What else should I be eating, CGA? I don't think we have any Chinese elms here. The only deciduous trees are scrub oaks.

[Andrea]

 

A video on identifying purslane

[Andrea]

http://landscaping.about.com/cs/weedsdiseases/a/purslane.htm

 

The present feature lauds the view of purslane that is now gaining in popularity, namely, that it represents edible landscaping at its best: it's free, and there's no work involved in growing it. The only thing keeping this herb from its rightful place in edible landscaping is an outdated logic that says, "This plant is a weed; therefore, it must be eradicated from my landscape!"

 

When you taste the "weed," purslane in cooking recipes, and familiarize yourself with the research concerning its nutritional benefits, you might re-think that logic. Instead of fighting it as a weed, you may begin to find it eminently logical to treat it as an herb of edible landscaping.

 

Purslane herb has turned some heads at the U.S. Dept. of Agriculture, no less, reports Usha Palaniswamy, Department of Plant Science, University of Connecticut. "Purslane is receiving much attention for cultivation by the United States Department of Agriculture as part of their effort to bring about a modification in the western diet with increased intake of fresh fruits and vegetables."

 

Purslane just happens to contain alpha-linolenic acid, one of the highly sought-after Omega-3 fatty acids. Why pay money for fish oil when you can grow your own Omega-3 fatty acids as part of your edible landscaping? Especially when it takes little effort to grow purslane, since it does grow like a weed.

 

No, purslane (Portulaca olearacea) isn't yet another of those leafy "rabbit-foods" that only a Ewell Gibbons could love. Purslane is more than merely edible landscaping -- it is a culinary delight! In fact, it is a succulent herb. Keep that word in mind. For "succulent" provides a hint both to the weed's identification and the potential of this edible landscaping component for cooking recipes.

 

Purslane's stem is round and smooth, and it trails along the ground like a small vine. Young plants have a green stem, but, with maturity, stems take on reddish tints. Purslane has small, oblong, green leaves, which form clusters. The leaves resemble small wedges and, like the stem, are juicy. Has that description of purslane whetted your taste buds yet for purslane cooking recipes?

 

 

 

 

Edible Landscaping Harvest: Picking and Using Purslane

 

 

In order to preserve purslane's juiciness for eating, harvest this delight of your edible landscaping in the morning or evening, when you won't have to compete with intense sunlight. Purslane can either be used raw in salads or sauteed as a side dish. In addition to the crispy texture you would expect from a succulent, purslane also has an interesting peppery flavor.

 

 

[Andrea]

http://www.starchefs.com/SJohnson/recipe05.html

 

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.

 

 

 

 

[Andrea]

http://aggie-horticulture.tamu.edu/archives/parsons/98promotions/april/recipes.html

 

Recipes

 

 

VERDOLAGO CON QUESO

 

1 quart purslane including stems Approximately one-half cup Monterey Jack cheese, shredded

 

Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil. Gently boil for about two minutes or until tender. Drain the water and chop the purslane into smaller pieces. Return the purslane to the frying pan and shred the jack cheese over it. Keep the purslane in the pan just until the cheese melts. Be careful not to over-melt the cheese. Serve warm. Serves 2.

 

PICKLED PURSLANE

 

1 quart purslane stems and leaves 3 garlic cloves, sliced 1 quart apple cider vinegar (or old pickle, jalapeno juice,etc.) 10 peppercorns

 

Clean the purslane stems and leaves by rinsing with fresh water. Cut into 1" pieces and place in clean jars with lids. Add the spices and pour the vinegar over the purslane. Keep this in the refrigerator and wait at least two weeks before using. Serve as a side dish with omelets and sandwiches.

 

TRAVELER'S JOY

 

3 cups purslane, chopped 1/2 onion (wild, if avail.) 1 hard-boiled egg, sliced 1 cup chickweed 1/2 cup amaranth leaves 1 ripe avocado Approximately 1/4 cup cheddar cheese 1 teaspoon garlic salt (or other cheese), diced into small bits Juice of 1/2 lemon

 

Much of this salad can be gathered on the trail (or in your backyard, for that matter). Chop the purslane, chickweed, amaranth, and onion into bite sized bits. Add the avocado, peeled and diced. Add one hard-boiled egg, sliced. Mix in approximately 1/4 cup of cheddar cheese which has been cut into small bits. Squeeze the lemon over the salad, add the garlic salt, and mix well. If you have them, you can add chia seeds and one tablespoon of mayonnaise to this lip-smacking salad.

 

VERDOLAGO CON HUEVOS

 

2 cups purslane, with stems, diced 6 eggs 1 cup wild or domestic onion Butter1 cup nasturtium leaves and stems, diced

 

Carefully clean and rinse the purslane. The entire above-ground plant can be used as long as it is still tender. Add the diced onion and purslane to a heated and buttered cast-iron skillet. Cook for about five minutes. Add the eggs and cook omelet-style. Serve with a tomato slice. Serves three.

 

FRIED PURSLANE

 

Approximately 1 cup of purslane growing tips FlourGround bread crumbs Beaten eggs

 

Collect the tender new tips of purslane--about the last two or three inches from the stems. Rinse these in water to remove any sand. Roll them (or shake them) in flour until thoroughly floured, and then dip in the beaten eggs. Cover each purslane stalk with bread crumbs. This process is easiest to do if you simply line up the three dishes of flour, eggs, and bread crumbs, and do the breading production line style.

 

When the breading is done, fry or saute each purslane stalk for about five minutes or until golden brown. Serve with catsup, mustard, or sour cream. This is a unique hors d'oeuvre for even your finest, fanciest parties.

 

HAM AND PURSLANE ON RYE

Delectable Sandwich

 

2 slices rye bread toasted or plain

(or you can use whole wheat, pumpernickel, or sour dough) A few slices good quality hamA handful of fresh purslane, stems included Mustard/horseradish mix

(no yellow dye, please)

 

Instead of lettuce or pickles on this ham sandwich, you're using fresh purslane. It's quite flavorful. The slightly crunchy flavor of the crisp, succulent purslane stems helps to make this a satisfying sandwich.

 

MEXICAN PURSLANE STUFFING

 

This is a home-type dish that is as simple to prepare as "scrambled eggs with..." but much more nutritious. Serve as a side dish, a brunch main dish or as a filling in tortillas and pitas.

 

1 to 11 tablespoon vegetable oil1 small onion, finely chopped1 medium-size ripe tomato, chopped (not skinned)1 SERRANO or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste2 to 3 teaspoons low-sodium soy sauce 1 egg beaten

1. Set aside a few raw springs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
2. In a large pan, saute garlic and onion in vegetable oil until soft. Add tomato and chile, and saute until the mixture becomes sauce-like. Season with soy sauce. (If you aren't using the chile, add freshly ground black pepper.) Saute until mixture is warm and the flavors marry.
3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish plate servings with reserved sprigs.

YIELD: 4 servings

 

PER SERVING (estimated): 91 calories, 4 g protein, 9 g carbohydrate, 5 g fat, 68 mg cholesterol, 200 mg sodium, 68 percent U.S. RDA Vitamin A, 77 percent U.S. RDA Vitamin C.

 

NUTRITIONAL COMPOSITION OF WILD FOODS (per 100 grams)

 

Dashes denote lack of data for a constituent believed to be present in measurable amounts.

Source: Composition of Foods, U.S. Dept. of Agriculture

[Annarchy]

Oh! Thank you, thank you, thank you Andrea, I believe I will be using some of those recipes.

 

One of my favorite uses for it lately, has been for mosquito and ant bites.