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Post by nofeargardener on Aug 1, 2011 10:08:22 GMT -6
I just heard about this pesky little "weed" (purslane). I've been pulling it out and piling it up left and right. I just learned it's edible. Apparently there are all kinds of recipes out there for it. Have any of you eaten this before? Wow! Who knew!?!  |
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Post by Christy on Aug 1, 2011 15:30:00 GMT -6
I read you could eat them too but never tried. you gonna try it?
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Post by nofeargardener on Aug 1, 2011 15:58:10 GMT -6
I reckon I'll give it a go... we'll see what happens!!! I hear they're high in omega 3 (as long as you don't cook it). The couple uses I saw were in salad and potato salad.
I'll keep you posted!
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Post by Rita on Aug 1, 2011 16:06:30 GMT -6
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Post by nofeargardener on Aug 1, 2011 16:11:56 GMT -6
.. it grows by my road so I don't eat it as exhaust fumes etc freak me out LOL!!!   that's funny! I don't blame you!!! That 3rd link you gave is especially helpful, as it talks about not mistaking it for another weed (which will make you sick) called spurge. Good to know! |
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Post by Rita on Aug 1, 2011 16:20:42 GMT -6
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Post by nofeargardener on Aug 4, 2011 8:54:46 GMT -6
update..... just got done picking some bush beans, and I've got this stuff growing all over the place. I actually tried it this time. Not bad! Slightly sour flavor, but also very "fresh" tasting. I could easily see us using this in our salads or even as a garnish. Free food!!!! NICE!   |
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Post by mogarden on Aug 4, 2011 18:59:45 GMT -6
I like the Portulaca grandiflora, bigger flowers  |
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Post by jack on Aug 4, 2011 21:21:02 GMT -6
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Post by natwinkling on Aug 5, 2011 1:28:58 GMT -6
I think I have some too. Not a lot but have been leaving it there. Haven't eaten any.
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Post by Rita on Aug 5, 2011 3:41:20 GMT -6
From Wikipedia, the free encyclopedia Jump to: navigation, search Portulaca Portulaca villosa Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Core eudicots Order: Caryophyllales Family: Portulacaceae Genus: Portulaca L.[1] Species about 40-100, see text Synonyms Sedopsis (Engl.) Exell & Mendonça[1] Portulaca (pronounced /ˌpɔrtjuːˈleɪkə/,[2] purslane) is the type genus of the flowering plant family Portulacaceae, comprising about 40-100 species found in the tropics and warm temperate regions. They are also sometimes known as Rose Moss or more commonly Moss Roses. Common Purslane (Portulaca oleracea) is widely considered an edible plant, and in some areas an invasive type of weed. Some Portulaca species are used as food plants by the larvae of some Lepidoptera species including the Nutmeg (Hadula trifolii). Purslane can be eaten raw or cooked, and lends itself to stir fry dishes. Some say it has a slight lemon-like taste and mushroom-like texture. It is relatively easy to grow in more northern climates, including the New England area in the United States. |
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Post by mogarden on Aug 5, 2011 5:54:33 GMT -6
I always thought the Moss Rose was edible too. Never cooked a whole mess of them, only nibbled. Now I have to know for sure, don't wanna steer anybody wrong......
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Post by Pharmer Phil on Aug 5, 2011 6:44:19 GMT -6
A Mexican feller that worked for me told me they'd cook pork slow to render out the fat, then when the pork was near done they'd toss in the purslane and sautee it till slightly browned...dunno, sounds good...obviously not the healthiest dish |
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Post by Songbird on Aug 12, 2011 20:31:01 GMT -6
I've been gathering the purslane from my yard and eating it in salads! Very good! And I feel like I'm really doing something healthy. Can't argue with FREE! |
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Post by nofeargardener on Aug 13, 2011 12:54:05 GMT -6
You got that right Songbird! FREE =  |
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Post by w8in4dave on Aug 24, 2011 9:29:02 GMT -6
1 more time!! internet!! Gotta love it!! Any hoo I came across this recipe and thought of you Nofeargardener so here ya go  Pickled Purslane Yields: 2 Quarts 2 C. Water 1 C. white vinegar 1/4 C. Pickling salt 2 dill heads 2 cloves garlic 2 hot red peppers 2 grape leaves 8 C. washed purslane ~ cut in 4" pieces Combine the water, vinegar , and salt in a large glass or enamel crock. Stir well to dissolve salt. Add the dill, garlic, peppers, and grape leaves to the crock. Pack with the Purslane. Store in the refrigerator. Allow 1 month to cure for best flavor, or eat right away ...... Let us know if anyone tries this  |
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Post by Songbird on Aug 28, 2011 13:43:39 GMT -6
I don't have enough to try something like this, but it sure sounds good! I watered mine to try and encourage them, and it seems to have stunted them instead!!  |
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Post by Pharmer Phil on Aug 29, 2011 4:23:40 GMT -6
I don't have enough to try something like this, but it sure sounds good! I watered mine to try and encourage them, and it seems to have stunted them instead!! I will gladly ship you as much as you want...we should cook up some...if I let the purslane grow...it would take over the garden |
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Post by Songbird on Aug 29, 2011 13:26:53 GMT -6
Wow! Well, I find it around the yard in various locations, along with various weeds, but there was a good stand of it growing in one of my flowerbeds and I thought I'd try to encourage it. Not looking as healthy now!  |
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Post by w8in4dave on Sept 2, 2011 20:58:07 GMT -6
I think it likes to be treated bad!!
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