One of the things I love about belonging to a CSA (community supported agriculture) is getting to try vegetables I've never eaten, or in some cases, even seen before.  This month our farm share included an abundance of purslane, which turns out to be a delicious and versatile green.  You can find it this time of year at farmer's markets. 

Purslane, also called Pigweed, Little Hogweed, or, in Spanish, Verdolaga, is a succulent herb that grows all over the world.  It is often considered a weed, but is also cultivated as a green vegetable, and eaten throughout much of Europe, Mexico and Asia.

Purslane is chock full of nutrients!  It is high in vitamins A and C, as well as the minerals magnesium, calcium, potassium and iron, and two types of potent antioxidants.  It also contains more omega-3 fatty acids (especially alpha-linolenic acid) than any other leafy vegetable plant.

It has a slightly tangy, salty taste, and a crunchy-chewy texture.  It can be eaten raw in salads, stir-fried, steamed, or cooked into a soup or stew.  It's also delicious in an omelet.  The leaves, stems, and flower buds are all edible--just chop them up and throw them all in! 

Here's an easy, refreshing salad I made for dinner the other night:

INGREDIENTS:
Large bunch of purslane
6-8 radishes
Small bunch fresh parsley (I like the Italian, flat leaf kind, but you can also use curly parsley)
1/4 cup olive oil
1-2 tbsp cider vinegar or fresh lemon juice
Honey or maple syrup to taste
Sea Salt to taste

DIRECTIONS:
Cut any roots off the purslane, then wash well and drain (I use a salad spinner). 
Wash and dry the radishes and parsley.
Chop purslane, including stems, leaves and buds.
Chop parsley leaves, discarding the larger pieces of stems.
Dice radishes.
Mix purslane, radishes and parsley.
Combine remaining ingredients in bowl or small jar and mix well (or shake in covered jar) to make a dressing.  Pour over salad, mix well and serve. 
 
Optional:
Substitute cherry tomatoes or red/yellow/orange pepper for radishes.
For a Mediterranean twist, add some feta cheese and olives. 

 

Donna Gallers, LMT, CHHC, AADP