Wednesday, June 20, 2012


This guest post was written by my daughter, Kate who blogs at To Live, Not Exist. She is currently completing her college on line through College Plus and working at an organic farm (along with some house cleaning and volunteer work). 

One of the weeds they've been combating on the farm is Purlsane. When Kate traveled to a third world country last year to work on an organic farm, they ate Purslane and found it very tasty, a bit like watercress. She brought some home this past week and we had a really great meal (much to my surprise)! Even our youngest like it. 

I love that we're learning about native wild edibles and actually making REAL food we can eat and ENJOY! How many wonderful food adventures await us that we never knew about?
Thanks, Kate!

Photo Credit: World Crops

Purslane Facts

• Rich in fiber, minerals, and vitamins
• five times more omega-3 fatty acids than spinach
• high in vitamins A, B, and C
• rich in anti-depressant and anxiety combative substances
• high in iron and calcium
• also a source of protein

For additional nutrition information, visit Mother Earth News Power-Packed Purslane.

Photo Credit: Plant Photos Wiki
Did You Know?

• Indian and Greek herbalists celebrate its healing qualities
• Medieval herbal sources describe Purslane as "cold", meaning that it was considered a cure for a "burning" (malfunctioning) heart and liver
• Greeks call it a "blood-cleansing" herb
• In Mexico, Purslane is considered good for diabetics and it is often cooked with pork and tomatillos
• The Chinese us it in Oriental medicine
• The French eat it with fish

Sauteed Purslane with Mushrooms and Tomatoes
Serves 4; gluten-free

4 cloves of garlic, minced
1 can of diced tomatoes
2 C. mushrooms, diced
1/2 C. olive oil
1 large bag/bunch of Purslane
2 T. fresh oregano, chopped 
1 lemon, juiced
2 T. fresh basil, chopped 
1 yellow onion, chopped
salt & pepper to taste
tempe, optional
feta cheese, optional

Saute the garlic, onion, and mushrooms in olive oil until translucent. In a large bowl, mix tomatoes, Purslane, lemon juice, basil, and oregano. Add the Purslane mix to the saute pan and salt and pepper to taste.

If desired, saute slices of tempe and then crumble on top along with feta cheese (or just add feta cheese) and serve.

Please be sure you learn to correctly identify Purslane or any wild plant before eating! Spurge (wiry and milky inside if you break open a stem) grows alongside Purslane, looks very similar, and is toxic! 

Bon Appetite!


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