643387 Mon Aug 10 03:47:14 -0700 2009 9 31 Home Cooking 0 4932290 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? Mon Aug 10 03:47:14 -0700 2009 180418 takadi 1 4932316 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. Mon Aug 10 04:17:07 -0700 2009 4932290 83777 mbfant 1 4932790 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 Mon Aug 10 08:06:43 -0700 2009 4932290 19661 berbere 1 4933004 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. Mon Aug 10 09:08:32 -0700 2009 4932290 10402 plum 1 4933064 really good in as greek salad: purslane, tomatoes, cucumber, feta, peppers, onion, olives, olive oil, vinegar Mon Aug 10 09:26:16 -0700 2009 4932290 210263 colfaxBee 1 4933132 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. Mon Aug 10 09:45:36 -0700 2009 4932290 87249 katecm 1 4933192 and it's great added to a summer succotash with fresh corn, limas, etc. Mon Aug 10 09:59:14 -0700 2009 4932290 111178 sea97horse 2 4935392 That sounds really good. And you got my mind going on other add-ins to succotash. Thanks. Mon Aug 10 21:56:47 -0700 2009 4933192 81822 Old Spice 1 4934918 Which parts of the plant do you guys use? The tips? The leaves? The whole thing? Mon Aug 10 18:20:23 -0700 2009 4932290 180418 takadi 1 4936236 It's very common where I come from, now I've got tons of it in my garden. I remember moving to a new house when I was about 10 and my aunt saw it in the garden and asked us kids to pick some with her, so we did and then she cooked it up. Recipes I remember her making was frying it up with eggs, and cooking it in tomato sauce (like a stew) eaten with bread or rice or bulgur. It's good with salad too, and I think they do something with yogurt with it too. Make sure you wash it well, I noticed little spiders on mine (grows like weeds yes) and also there are other types in the plant nurseries which flower, their leaves are slightly more pointy, I prefer the weed with rounded leaf end. Tue Aug 11 08:15:11 -0700 2009 4932290 224081 BamiaWruz