Does anyone have experience using Purslane in the kitchen?

R

richard-in-cincy

Well-known member
I battle it every year in the yard, and since I've learned that it is a rich source of omega 3 and is supposedly tasty to boot, I've decided to quit battling it and eat it (now watch me completely annihilate it).

I assume salads and stir fries would work, but does anyone have any other uses for purslane? Such an odd little plant.

TIA.

 
Great looking recipes on that link! I remember (long time ago) in the Southwest people using it in

salads when very small and cooked later. Boy, not sure, but seems it was only used in spring, maybe just because it was first greens or??

Am assuming spinach could be used for recipes on the link, salad looks really tasty and suggests water cress, which I seldom have.
Mmmmmmm, isn't it also called Lamb's Quarters?
Nan

 
Nan, Lamb's Quarter is very different

from purslane which is a low growing, creeping, succulent type plant with leaves that resemble jade plant. Lamb's quarter is a somewhat tall, upright plant with leafy salad greens attached that grows out in fields, it would be too obtrusive to be allowed to grow in a lawn like purslane, which with it's low growing habit is also fairly lawnmower proof!

Great link Judy, thanks!

 
I've cooked with it and eaten it raw

When I lived in Minnesota I used it quite a bit. It has a very "green" flavor to it so I used it in stews, soups, Mexican food, lasagna, fillings for crepes, fricassees, like that. Raw in salads too. I did some stir-fry with it but preferred it cooked "in to" things.

 
I've used it in salads, it has a fresh, citrus taste and is really good for you. if you juice

throw some in with the rest of the veggies. I hope the farmers bring more to market this spring.

 
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