Purslane
Party Crasher
Scientifically, purslane is called Portulaca oleracea, meaning it belongs to the family of succulent plants. Purslane for many of us, however, has another name and that is "garden weed". It has a long tap root and spreads its tentacles throughout carefully planted vegetables, creating a mat of unwanted vegetation. Its hardy nature allows it to be prolific and widespread.
As with all things pernicious, sometimes it is best to use the adage, "If you can't beat it, join it." And that is true with purslane. The oleracea portion of its scientific name means vegetable or herb. Thus, it is a plant that can be eaten. In fact, some countries plant it as a food source that is reliable in less than ideal growing conditions.
Nutritionally, purslane is a good source of vitamin E and C. It contains minerals such as magnesium and potassium and it is a plant-based source of omega 3 fatty-acids. Depending on your sources, it has been touted as a cure-all for many maladies. I will let you determine the value of such information.
As for me, I have a love/hate relationship with purslane. I do not always appreciate its tendency to take over a garden but I do like its culinary attraction. The leaves have a tart, somewhat salty kick to them. There are recipes available for everything from Purslane Pizza to Purslane Smoothies. My use of purslane is less complicated. I simply enjoy the leaves sprinkled on salads or tossed into veggie dishes.
One caveat with purslane. Be sure you are harvesting it from a source that has not been in recent contact with herbicides. That would be bad.
Recipe
This is a very quick and simple vegetable side dish I often make whether I have purslane or not. The addition of purslane gives it another layer of flavor and nutrition.
Cucumber Tomato Salad
1 c. grape tomatoes
1/2 c. cucumbers, sliced
1 TB. olive oil
1 tsp. rice vinegar
purslane leaves, quantity to taste
pinch of sugar
salt and pepper, to taste
Slice tomatoes in half. Toss ingredients together and serve.
Note:
All amounts and ingredients are subject to personal taste and availability. If you like more kick, add another splash of vinegar. If you have other herbs on hand, toss a few into the mix. It is a user friendly recipe.
