Crops & Varieties: Purslane
Until recently, purslane has been considered a weed in North America. Perhaps that's because it grows like one -- it loves hot, dry climates, and can be somewhat pervasive in gardens and lawns. However, it's a tasty, extremely nutritious food that shouldn't be overlooked! The highest non-fish source of Omega 3 acids (heads up, vegans!), high in vitamins A and C, and minerals, purslane can be a nutritional powerhouse in your summer cooking.
The New York Times wrote about purslane in 2006. Read the article here.
Generally eaten raw, purslane's peppery, slightly sour taste can take a salad to the next level.
Try purslane as the green in your potato salad or slaw recipe.
Eat smaller stems along with the leaves; larger stems may be a bit on the tough side.
Try juicing it!
Like most greens, wrap purslane in a damp paper towel and store it in a plastic bag in your fridge.
Alternately, place purslane in a jar in the fridge with the stems in a small amount of water.
Sippity Sup: Spicy Purslane salad with tomato, cucumber, mint and parsley
Hawberry.net: Purslane pancakes
Diary of a Locavore: Purslane potato salad
The Examiner: Huevos con verdolagas (eggs with purslane)