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Ways to us Purslane?
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Jeanine Gurley
steward
Joined: May 23, 2011
Posts: 1271
Location: Midlands, South Carolina Zone 7b/8a
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Looking for different ways to use purslane.
I have added the bruised leaves to my tea and also like it minced and added to omlets.
I tried it in salads but it seemed a little too sour for me.
Also, I really want my husband to start eating it - he'll go along with just about anything if I can hide the taste - he doesn't like it. But I don't want to ruin the benefits by cooking it to death either.
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1. my projects
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Steven Baxter
Joined: Mar 22, 2011
Posts: 253
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I've tasted it before but have never tried this idea. Balance the sour taste with some fats and sweetener, aka oil and honey in an herb dressing
Toss some fresh herbs, good oil, garlic, mustard, purslane, an egg, maybe vinegar if needed, into a blender and give it a spin. just play around with ratios until you get what you like.
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yukkuri kame
Joined: May 23, 2010
Posts: 356
Location: Foothills north of L.A., zone 9ish mediterranean
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I recently transplanted some wild purslane to my garden, and it is doing well. I've nibbled on the leaves a little, and I like them just by themselves. In a few weeks I'll be ready to try some recipes. Anticipating.
This purslane pesto looks tasty:
http://www.grouprecipes.com/62049/greek-style-purslane-pesto.html
Turkish yogurt purslane salad sounds tasty, too.
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How do I get the software to display my location like it used to? Anyway, I'm in the Foothills north of L.A., zone 9ish mediterranean.
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Jordan Lowery
volunteer
Joined: Sep 26, 2009
Posts: 1434
Location: zone 7
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purslane taco's, cook the meat with seasonings, mix with the raw purslane, fill taco's, load some fresh garden salsa, slap on some sour cream and enjoy.
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The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings. - Masanobu Fukuoka
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ronie dee
Joined: Mar 04, 2009
Posts: 579
Location: Cosby MO
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South Carolina wrote:
Looking for different ways to use purslane.
I have added the bruised leaves to my tea and also like it minced and added to omlets.
I tried it in salads but it seemed a little too sour for me.
Also, I really want my husband to start eating it - he'll go along with just about anything if I can hide the taste - he doesn't like it. But I don't want to ruin the benefits by cooking it to death either.
It seems that the malic acid /sour taste is 10 times greater if harvested in the morning:
http://en.wikipedia.org/wiki/Portulaca_oleracea
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Sometimes the answer is not to cross an old bridge, nor to burn it, but to build a better bridge.
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richard valley
Joined: Aug 18, 2011
Posts: 193
Location: Sierra Nevada mountain valley CA, & Nevada high desert
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Greetings, What you call purslane, we know as perper. We grew it on the ranch in southern California. It starts late here in the mountains at 6800ft, so we have it in the greenhouse.
I love it cooked with eggs, flavored with lemon.
Just found this forum, have a great day.
Richard
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iamamonster Hatfield
Joined: May 25, 2010
Posts: 21
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Food that is too sour can be balanced out with salt and vice versa. I learned this from the food network, a la Jamie Oliver.
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Jim Clare
Joined: Sep 02, 2011
Posts: 3
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I sauteed it with onions and garlic and it was pretty good. It grows in the cracks of my patio.
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Tyler Ludens
Joined: Jun 25, 2010
Posts: 5313
Location: Central Texas USA Latitude 30 Zone 8
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I made muffins with purslane seeds when I was a child. I think I got the recipe from one of Euell Gibbons' books.
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Idle dreamer
My projects
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subject: Ways to us Purslane?
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