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Aug 10, 2009 03:47 AM

Recipes for Purslane

You know, that nasty weed that grows everywhere? Well I heard it was edible, so I took a hunk of it and popped it in my mouth and surprise! It was kinda good. Like an arugalish lemony okra.

Upon further research, I also see that it has one of the highest omega 3 fatty acid sources of all plants (some sources say the highest)

So does anybody know what I can make with this? Perhaps replace okra with it? Maybe a light sautee?

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  1. Quantities of it appear spontaneously in our planters on our Roman terrace. We make a delicious salad with it -- just the purslane (portulacca), some sliced green or sweet red onion, and salt, extra-virgin olive oil, and balsamic vinegar. We don't usually dress salads with balsamico, but for some reason it appealed more than the usual red wine vinegar with this plant.

    1. they are great in salads but also great in pickles - i throw them in any type of pickle, also in korean mulkimchi and they are awesome

      1. If you have so much purslane you want to branch out from salads like mbfant's excellent recommendation, saute equal parts chopped purslane and onion before scrambling in some eggs - it's a traditional Mexican dish called huevos con verdolagas. Lovely wrapped up in a warm corn tortilla.

        1. really good in as greek salad: purslane, tomatoes, cucumber, feta, peppers, onion, olives, olive oil, vinegar

          1. Throw it into a rustic pasta dish, letting it wilt, the way you might with any other green. Just make sure it's a sauce that can stand up to a little bite.