This week, however, I took a bite of leftover purslane at the end of the day and loved it. It was like a switch had been flipped and the tangy moist flavor was exactly what I wanted. Unfortunately, that bite was just about all that was left and it was too late to go harvest any more. Not to worry, I'd noticed some in my own yard (along with tons of icky amaranth).
The remaining vegetables all came from the organic garden (not mine) and included bell pepper, zucchini, cucumber, tomato, corn, and onion. They don't have any cilantro currently but I did have some from (gasp) the grocery store. I shredded the zucchini, cut the cucumber and onion in thin slices, and chopped the previously grilled green and red bell pepper. I boiled the corn just until tender and cut the kernels off the cob. I added them with the cilantro and purslane leaves, and then gently tossed the whole thing with chopped tomatoes and salt & pepper. The tomatoes were juicy enough that no dressing was needed plus the purslane added a tangy flavor.
I too have worked in a organic garden where we made salads. its been 3 years now, but just as i left the boss was telling me about growing purslane, it was the newly reinvented super buzz food at the time. ive only seen the wild stuff growing in cracks in the concrete. so many "weeds" are of great benefit. Have you tried chickweed, its mild and is also supposed to be good for weightloss, another diuretic i think.
ReplyDeleteI'm not familiar with chickweed but I'll try to remember to ask at the garden. The gal there is much better than I am at plant ID.
ReplyDeleteThis year I made t a point not to pull the purslane out with all the other weeds in the garden. When & if the zucchini decided to bear fruit I will have to try your recipe. I was hoping to barter for some feta cheese to make a Greek style purslane. I also read something about purslane helping plants grow longer roots.
ReplyDeleteWay to make a meal with what you have (for the most part lol)!
I'd be interested in reading about purslane helping (other?) plants make longer roots if you can find where you saw that.
ReplyDeleteAbout the only thing growing great guns in my garden this year IS lettuce - all organic and several varieties.. I can't keep up with it - I eat salad at least twice a day. Too bad you don't live closer.
ReplyDeleteThat looks so pretty and delicious. I wish we had more lettuce, too, but it's just been too hot. In another week, I'm going to plant a fall garden and finish up my lettuce seeds, beets, carrots, broccoli, and chard. I just wish the cooler weather would get here. Thanks for sharing. I've got plenty of purslane growing in the yard, so I'll give it a shot.
ReplyDeleteAs a companion plant, Purslane provides ground cover to create a humid microclimate for nearby plants, stabilizing ground moisture. Its deep roots bring up moisture and nutrients that those plants can use, and some, including corn, will "follow" purslane roots down through harder soil than they can penetrate on their own. It is known as a beneficial weed in places that do not already grow it as a crop in its own right.
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I have not tried purslane yet but I've seen it in my yard and I never pull it. I don't see a lot of it though and right now it's only in the part of the yard the dogs go to the bathroom in. We have a side yard that I grow dandelions in and we eat those while they're young and tender. The dogs don't spend time or go there. That would be a great place to shake loose some purslane seeds.
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