Thursday, July 31, 2008

Amy Maurer. The edible plants of Bexley. Purslane.


(Portulaca oleracea)

A weed, common in our community. Except for roots, this plant is entirely edible. The leaves and stems are really delicious.

The leaves taste very much like a Bibb lettuce and the stems are reminiscent of young beet greens.

Just make sure no one has treated your purslane harvest with weed killer!

Sauteed Purslane

Pick the purslane. Use everything but the roots.

Wash in cold water. If not to be used immediately, let the purslane soak in a bowl of water until you are ready to prepare it.

When ready to cook, drain the purslane, pat dry and sauté in a little butter.

I like a little salt on it too.

Alternately, purslane may be eaten raw, tossed into a mixed green salad or diced small in a potato salad.

Use your imagination. Once you know what purslane tastes like, you’ll come up with other ideas also. Omelets? Quiche?

The August 2008 issue of Gourmet The Magazine of Good Living has a photo of purslane and also a recipe for a purslane and parsley salad. Excellent.

The photo is on page 82. The recipe is on page 107.

Amy Maurer, Noontime Gardener
11:00 a.m. to noon
WCRX-LP, 102.1 FM, 98.3 FM
Bexley Public Radio

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