Saturday, July 14, 2012

Purslane

     
     Have you seen this plant? Chances are you have. Chances are you've seen it growing in some random place in your garden or just coming out of a crack in the sidewalk. Have you eaten this plant? Probably not. Why would you eat a weed that's coming out of a crack in the sidewalk. Why would you eat a plant that is classified as a noxious weed? A better question is why would the USDA classify this plant as a noxious weed when the rest of the world recognizes it for what it really is. And what is that? Just one of the most nutritious things you could ever eat, that's all. 

     It's green, so right off the bat you know it's good for you. But purslane has something else that elevates it to super food status. It has one of the highest levels of omega 3 of any land plant and higher even then some fish! And did I mention it grows in a crack in the sidewalk, so it's free.

    People are catching on and you can most likely find it these days at you local farmer's market. It's wonderful in a salad, or added to soups and the ancients even made a bread from the ground seeds. The flavor is light and bright; the texture, a bit crunchy. Add it to a mixed green salad and your friends won't even know they're eating "weeds".  But if you prefer a dish where purslane has  a starring role try this salad:



Purslane salad for one

a handful of purslane, washed and torn
one small yellow beet, julienned 
4 or 5 Rainer cherries, pitted and quartered
2 teaspoons apple cider vinegar
1 teaspoon extra virgin olive oil
a small sprinkle of dried lavender
salt and pepper to taste

Pile the first 3 ingredients on a plate. Mix the oil and vinegar and season to taste. Dress the salad and sprinkle with lavender.




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