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Purslane Tabbouleh: Replace parsley with purslane in a classic tabbouleh recipe for a lemony twist.
Green Smoothie: Add a handful of purslane to your green smoothie for a mild, nutritious boost.
Sautéed Side Dish: Lightly sauté purslane with garlic and olive oil for a warm, wilted side.
Taco Topping: Use raw purslane as a crunchy, tangy topping for tacos or wraps.
FAQ:
Q: Is it safe to eat wild purslane from my yard?
A: Yes, as long as it's not treated with herbicides, pesticides, or grown near heavily polluted areas. Always rinse well.
Q: What does purslane taste like?
A: It has a slightly sour, lemony flavor with a juicy, crisp texture—similar to watercress or spinach but with a succulent twist.
Q: Can I cook with purslane?
A: Absolutely! While it’s delicious raw, it can also be sautéed, added to soups, or used in omelets.
Q: Is purslane actually nutritious?
A: Yes! It’s one of the best plant-based sources of omega-3 fatty acids and is rich in vitamins A, C, and E, along with magnesium, potassium, and iron.
So next time you spot that thick-stemmed, low-growing plant taking over your garden beds, think twice before pulling it out. Purslane is a delicious, nutritious gift from nature—and one you can turn into a gourmet delight for free!
Let me know if you’d like a printable version or a second recipe using purslane!
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