The tastiest weed, in my opinion, is purslane. I first tried purslane while visiting an Armenian family. Its stems and leaves were coarsely chopped, mixed with soft cheese, and wrapped in lavash and grape leaves. It was incredibly delicious with meat!
Purslane greens
Clusters of purslane push their way through cracks in the pavement, along roadsides, in well-tended garden beds, and on dusty wastelands. True to tradition, this unassuming plant contains a powerhouse of nutrients: Omega-3 (the highest concentration among plants after flax seeds), alpha-linolenic acid, vitamin A, high levels of calcium and potassium, and a third of the daily magnesium requirement in just one bunch, along with antioxidants. The chemical composition of purslane is similar to dandelion, another popular edible weed that I covered in a previous article .
The benefits of purslane:
- Anti-inflammatory and antipyretic properties
- Heals mucous membranes, supports gastrointestinal health
- Local wound healing
Purslane has a very pleasant taste: its juicy leaves and stems have a refreshing fragrance resembling lemon. It crunches like a cucumber, and its stems are slightly spicy.
Here are a few interesting combinations of ingredients with purslane:
- Purslane + cucumber
- Purslane + tomato
- Purslane + avocado
- nuts (especially almonds and walnuts)
- garlic
- lemon
- vinegar
- marjoram
- chili pepper
- eggs
- sour cream
- fresh cheese (especially feta)
- hard cheese (especially parmesan)
- fish
- shellfish
- duck
- lamb
- legumes (especially black beans, lentils, and chickpeas)
- stone fruits (peaches, nectarines, plums)
Purslane can be incorporated into salads like this:
- Purslane with sesame oil, rice vinegar (or any other vinegar), and nori.
- Purslane with boiled potatoes, capers, and anchovies dressed with vegetable oil.
- With peach slices and soft cheese.
- With sour cream and herbs.
- With diced bell peppers, lemon juice, and olive oil.
- With corn and a creamy avocado sauce.
- With walnuts, bacon, and finely chopped onion.
- With diced tomatoes and cucumbers dressed with sour cream.
- On pizza (sprinkle before serving).
Pickled Purslane
Ingredients:
- 150 grams of purslane leaves, including stems if desired
- 3 or 4 sprigs of dill
- 1 fresh or dried chili pepper
- 1 clove of garlic, crushed
- 1.5 cups of white wine vinegar (use whatever vinegar you have on hand)
- 1.5 cups of water
- 1 teaspoon of salt
- 0.5 teaspoon of dill seeds
- Black pepper to taste
- 0.5 teaspoon of coriander seeds
- Allspice berries
How to prepare:
Rinse the purslane. Pack dill, chili, and garlic into a jar. Mix the remaining ingredients in a saucepan and bring to a boil. Pour the hot marinade into the jar with the purslane, allow to cool, and refrigerate for 3–4 days. It keeps for several months and makes a fantastic appetizer!
Purslane-Infused Vinegar
For a bottle of table vinegar:
- 1 tablespoon of sugar
- A bunch of purslane (about 100 grams)
It’s best to remove tough, older stems. Dissolve the sugar in the vinegar, tightly pack the bottle with purslane, and seal it. Taste after two weeks. I infuse vinegar with all sorts of things—cherries, basil, thyme, dill, horseradish leaves, black currants… Learn more here .
purslane vinegar
Lightly sautéed purslane goes great with potato and meat dishes, and creamy purslane soups taste restaurant-quality.
