It's everywhere right now; hiding in the herb garden, crouching beneath the peppers, tiptoeing around the marigolds and tomatoes. A pretty little plant that I always disregarded as a never-ending weed, purslane is really quite a wonder.
Purslane is edible, tasty, and extremely healthy.
|Easy to snip and collect!|
Though this prolific plant is not widely eaten in America, purslane is a common harvest in Asia, Europe, and Mexico. It has a succulent flavor; a bit salty, slightly sour and lemony. It is filled with good-for-you minerals and omega-3 fatty acids. (This link includes a good explanation on why omega-3 fatty acids are important.)
According to some research, purslane has the highest amount of omega-3 of any edible plant, and 10-20 times more cancer fighting antioxidants than any other fruit or veggie. It's high in vitamin A, vitamin C, and some B-complex vitamins. The benefits seem to go on and on! As a relatively new forager and weed-eater, the health benefits of purslane stunned me: here I am, working hard to grow healthy veggies and fruits, and this abundant 'weed' has just as many health benefits--in some cases probably more-- than anything I can grow. You better believe that I have started incorporating purslane into my diet!
*note: With all of its health benefits, I do want to mention that if you are prone to kidney stones, you may want to avoid eating too much purslane, as it contains high amounts of oxalic acid.
|Typically a stem of purslane will have offshoots coming from a main stem.|
I snip the smaller stems to use for eating, and discard the larger stem into the compost.
|If your purslane contains a pod of seeds, don't worry,|
the seeds are perfectly edible, too.
Here are just a few ways purslane is used worldwide: Stirfries, soups, frittatas, smoothies, raw salads, potato salads, tacos. Purslane can be mixed with your basil the next time you make pesto (I already do this with spinach, and will try purslane next time).
My current favorite way to eat this unbelievably healthy plant is to make tacos. Verdolagas, Spanish for purslane, is used in several dishes in Mexico, including this tasty meal. I absolutely LOVE these tacos!
Purslane and Egg Tacos Print Here
adapted from forksfingerschopsticks.com
This recipe makes 4-5 nice sized tacos, great for two people. Double if making for the family.
2 eggs, beaten
1 T. coconut oil
1 small onion
1 c. purslane, large stems removed, 1.5 inch pieces
1 fresh tomato, diced
1 small jalapeno, seeded, roasted/skinned, and diced
1 garlic clove, minced
corn tortillas, warmed
- Beat eggs with whisk or fork. Season with salt and pepper. Set aside.
- Heat large skillet on medium-high heat, add oil. Sauté onion for 1 to 2 minutes until it starts to become translucent. Add purslane; stir to cook for another 2 minutes. Add diced tomato, jalapeno and garlic; sauté about 1 minute to reduce the juice from the fresh tomato. Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs. Scramble the eggs for another few minutes and mix the eggs and purslane together. Season with salt and pepper.
- Serve warm with corn tortillas and topped with queso fresco and salsa. I prefer mine without salsa, personally--the taste of these tacos stands great alone!
This recipe was featured on SpecialtyProduce :)
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