Although it’s been growing in my yard for years, I first heard about purslane while watching Dr. Oz on Oprah a couple years back. According to Dr. Oz, purslane is high in Omega 3 which we all need.
Purslane (Portulaca oleracea) is also high in beta-carotene, as well as magnesium and potassium. It was used in Europe years ago as a remedy for arthritis and inflammation.
It looks like a baby jade plant, with a sturdy reddish stem and little leaves.
I harvested this bunch yesterday out of a flower bed. I walked by to check on the flowers and there it was. Of course, I had to pick it for our lunch salad.
Our salad was all homegrown except for the almonds. Dave made Daphne’s garlic scape salad dressing to top it all off. Yum! We love garlic and the scapes are wonderful! Here is Dave’s garlic scape pesto recipe. Oops, I got carried away with the garlic scapes!
Getting back to purslane. It has a little lemony flavor and a bit sweet. It’s great in a salad, but it would be good on a sandwich, or in a stir fry or an omelet. Just make sure if you pick some from your yard that they’ve not been sprayed. You also can buy seed and grow your own crop.
Yesterday morning before the purslane adventure, I did my daily harvesting. The blueberries are slow to turn, but the black raspberries are really doing well – our second year of harvest for these babies.
Yesterday, I harvested just shy of a pound of these beauties. We ate some for dessert last night and the rest were frozen for this winter’s feast.
I love being able to harvest from our yard. Well, it’s time to get back out there again and see what’s ready.