Purslane
18 Jun
Common Name: Purslane
Latin Name: Portulaca oleracea
Description: Purslane leaves are green, paddle shaped, and have a reddish stem. The plant stem is smooth and succulent and will emit a slimy, okra-like juice when bent or broken. Hidden amidst the leaves of the plant are tiny, yellow flowers with five petals.
Habitat: Purslane loves sandy soils and therefore can be found in areas such as abandoned parking lots, fields, vacant lots, and other disturbed soils across the United States.
Food: Purslane is very tasty and extremely nutritious. It has a slightly sour taste, which is pleasant for the pallet. The whole can be eaten raw!
Nutrition: Rich in iron, beta-carotene, vitamin C, phosphorus, and riboflavin. Purslane is a great source for omega-3 fatty acids, which prevents heart disease and improves immune system functions.[2]
Recipe: Purslane Summer Soup (More recipes like these in the book “Fresh” by Sergei and Valya Boutenko)
1-2 cups of freshly picked purslane (leaves and stems)
2 cups of ripe, farmers market tomatoes
1/2 a bunch or fresh basil
1/2 of a habanero pepper
1 Tablespoon olive oil
1/2 of a lemon (juiced)
1 teaspoon of raw honey
½ teaspoon of sea salt
Blend all ingredients in blender for three minute or until smooth. Add the following ingredients for texture:
1/2 cup of freshly picked purslane (leaves only)
1 medium carrot (grated)
¼ cup of soaked walnuts
Garnish with olives and sun dried tomatoes.
Serves 2-3
