Do you recognize this climbing, pervasive plant? It’s called purslane. Purslane originates from India and Persia. Thinking it was welcomed with open arms, purslane has moved into and all over the world. As for me, Now as you know, Dear Readers, I am a very open- minded and frugal cook. I like to forage edible flowers and herbs from my garden. I like to grow plants that are both beautiful and edible. I like to shop at yard sales. But, so far, I have drawn the line at purslane.
Purslane and me go way back. Purslane grew in our first home in California. Purslane grew at our second home in Arizona. And purslane grows here, in Pennsylvania, at our current home. The photograph below shows a dead, thyme plant with a healthy succulent and bright green purslane plant. What to do? What to do? Help those of you, Dear Readers, who have an interest in learning about purslane. I know you’re out there!
As I said before, purslane originates from both India and Persia; it is not native to anywhere else, but, it sure seems like it is since it is so pervasive and grows so happily. Purslane is in fact edible. If you do choose to forage it from your yard and consume it instead of composting it or throwing it out, bully for you! Wash it and simply eat it as is. According to the website, https://www.motherearthnews.com
purslane is uncommonly good for you and is high in vitamin E and an omega -3 fatty acid. Again I ask the question, what to do? Your options range from leaving it to grow and spread and allowing it to bloom it’s little bright yellow flowers; in other words, giving up the battle of weeding it. Forage it, wash it and eat it, straight from the ground. Throw a big bunch of it into a food processor with some basil and mince and purée it up to make a pesto. Or, something completely nuts, pay for it at a farmers market. Yes, Dear Readers, purslane may be found at farmers markets. Whatever you decide to do with purslane, weed it or eat it, at least you’re better informed.
Please share what you do with purslane in the comments section.
Avid home cook and passionate instructor