Purslane is a scrumptious gem of a weed! It is a succulent, which means that it has fat, water-retaining leaves, stems and roots that burst with flavor.
The other day I used purslane and lamb's quarters in a stir fry for some guests and they loved the new tastes! Then I added a bunch of chopped purslane stems and leaves to a salad with a bit of oil, balsamic vinegar, soy sauce, lemon juice and garam masala. The possibilities are endless and fun to play around with in the kitchen with purslane's unique flavor.
It is rich in vitamin C as well as alpha-linoleic acid a.k.a. a well-known and highly coveted Omega-3 fatty acid.
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| Can't wait to try this out the next time I harvest some purslane! Looks savory! |
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