Purslane, an Edible and Free Summer Plant!
Some people consider purslane a bad plant.
But in reality, purslane is an edible plant. delicious and nutritious.
It can be found for free almost everywhere in France during the summer.
So you might as well not deprive yourself of it!
How to recognize purslane?
Purslane or Portulaca oleracea is a creeping and invasive plant with recumbent and tubular stems of burgundy color, with green and fleshy leaves, succulent plant type and with yellow or pink flowers.
Once the flowers have wilted, the seeds ripen into a kind of green cabochon that eventually opens up and lets the seeds spread to the ground.
Purslane grows low to the ground, and its branches can reach up to 50 cm in length.
Purslane loving heat, but not necessarily water, we find it in summer in France, especially around the Mediterranean, whether in lawns or even on sidewalks, in town.
Purslane, rich in minerals and low in calories
Like dandelions or nasturtiums, purslane is quite edible. It is also on the menu of the Cretan diet.
Consumed in Persia over 2,000 years ago, purslane is still cultivated in Africa, Asia and South America.
Purslane is a plant with interesting nutritional values. For example, a 100 gram serving covers approximately:
- 26% of our daily requirements (RDA) in omega-3,
- 11% of the RDI in iron,
- 17% of the RDI in magnesium,
- 81% of the RDI in vitamin E.
All this for a low calorie content: 19 kcal.
How to taste purslane?
Purslane is crunchy, barely tart and very refreshing. It is advisable to harvest it before maturity and consume it quickly. It can be eaten raw or cooked, it doesn't matter.
The stems are edible, but you can choose to eat only the leaves, which can also be used as decoration for the dressing of your dishes.
Entrance
Being rich in minerals and in particular in iron, it is recommended to garnish it with lemon, parsley ..., which are natural sources of vitamin C and allow iron to be fixed.
We wash it, dry it and then cut the stems into small pieces.
For my part, it is with lemon and a drizzle of oil that I prefer it.
Purslane is also ideal in tabbouleh or on toast.
In a hot dish
Purslane can be incorporated into an omelet or risotto. It is also possible to brown it in olive oil, or to blanch it.
Purslane, an ideal plant to grow
It is easy to find and to grow. This is how I picked it from friends recently in order to replant it at home.
This plant needs sun, very little water, and thrives in even very poor soils (it proliferates in cities between sidewalks and buildings).
The branches grow back quickly after picking. We can therefore harvest young plants, which are tastier.
The seeds also make it possible to quickly obtain new plants.
The only constraint is the place, because purslane is creeping. You should therefore allow about 25 cm of space between each plant.
Your turn...
Are you one of those people who already consume purslane? Or will you try? I look forward to your recipe ideas and suggestions in the comments.
Do you like this trick ? Share it with your friends on Facebook.
Also to discover:
63 Essential Medicinal Plants For Healing.
The 5 Secrets of Effortless Gardening.
