Purlsane

Purslane is a annual succulent, an edible wild plant.  It has a slightly sour and salty taste; the stems, leaves and buds are edible. Purslane can be used fresh in a salads, stir-fired or cooked like spinach.  It is also used in soups and stews.

Nutritional Information:  In a study completed by the Center for Genetics, Nutrition and Health, Purlsane was found to have the richest source of omega-3 fatty acids of any green leafy vegetable. One cup of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A. Like other edible wild plants, Purlsane  provides alpha-linolenic acid (ALA) and higher amounts of vitamin E and vitamin C than cultivated plants. In addition to the antioxidant vitamins, edible wild plants are rich in phenols and other compounds that increase their antioxidant capacity.

Storage:  Wrap in moist paper towel and store in a plastic bag.  Because is similar to an herb it can be frozen in puree form.

Tips: Cut the bottoms off the stems. You can preserve purslane in jars. It can also be frozen in a puree.

Recipes:  Purlsane and Parsely Salad,  Greek Style Purslane Pesto