6 hours ago, Wayne said:Common Purslane (Portulaca oleracea) and I am unable to convince anyone that this is perfectly edible, tastes great and is a nutritional powerhouse. Anyone else eat and enjoy this?
5 hours ago, Bhukhhad said:Purslane is edible. This horizpntal variety too. Just pull the individual leaves and add to salad. We call it 'loni bhaji' plobably because it has a gel like or cucumber like texture inside. But it does not ooze the gel. Sometimes it is mildly salty and sour.
Most places I know will make a dry sabji out of it by sauteeing it. I will try to look for some recipes.
5 hours ago, dcarch said:$ 6.50 a lb in some stores.
$0.00 a lb from my yard.
5 hours ago, Wayne said:
@ElainaA Thanks for your kind offer however my neighbors would be more than happy to have me harvest their purslane
On a more serious note give it a try. Add the leaves as a component of a salad. They have a mild succulent texture and a citrusy flavour. I had the same thinking outside the 'acceptable food' box.
And yes the endemic blight in this area was non-existent this season however I still suffered from powdery mildew despite the drought conditions.
@Bhukhhad I have tried them sautéed with other greens such as beet and chard and they work very well.
Sautéed purslane, in an Italianate manner, as a contorni, at Barbuto (Jonathan Waxman's place) in NYC years ago. It was both crunchy and succulent and, um, somewhat more than $0.00. I've eaten it on occasion elsewhere but have never cooked it myself.
