mizchef

posted by admin on Aug 13

This week, I’d like to talk about purslane. We recently got a farmer’s market near where I work and one of the farmers sells it for $2 a pound. What’s so interesting about that? I’ll tell you.

I’m kind of mad at myself because I used to have purslane growing wild in my pots. The dirt in my pots came from a large garden I had in my backyard (which I subsequently paved over for a patio). But I wanted to grow vegetables and herbs so I transferred the dirt from the ground to the pots. All kinds of things came out of that dirt: garlic, mint, and purslane.

Well, growing up in an Italian family, I didn’t know from purslane. With all the food research and writing I’ve done, I’d heard of it but I’d never actually seen it. After all, it’s not a common market item. Not here in the U.S., anyway. At least, not in New York, where I live. I thought they were weeds.

So, I pulled them. Yep, every year, I pulled them out and tossed them. Only last year did I find out that those weeds were actually purslane. Now it no longer grows in my pots. And they’re selling it at the farmer’s market for $2 a pound.

I’m very annoyed by this.

So, What Exactly Is Purslane?

There’s some discrepancy about purslane’s origins, but the consensus seems to be that it’s native to the Asian/Middle Eastern part of the world. Purslane has a thick, reddish stem with roundish leaves. It’s been likened to both spinach and watercress. Its leaves are used as herbs, particularly in France, and for salads, soups, and stir-fries throughout Europe, Asia, and in Latin American countries, where it’s known as verdolaga. But according to Wikipedia (and, therefore, it’s fact), in the U.S., it is considered a weed, hence its absence from most markets. (And it proves that I’m not a total dumbass.)

Purslane contains Omega-3 fatty acids, which most land-based plants don’t have, vitamins A, C, some B, magnesium, calcium, potassium, and iron, as well as antioxidants. Supposedly, the leaves can be used to relieve sores and insect and snake bites.

And it would appear that purslane/verdolaga is available jarred. Who knew? I certainly didn’t.

Now I’ll have to see if I can prod a purslane root or two back to life in my vegetable pots. It would irritate me if I had to start paying for it.

If you have purslane available (hopefully, growing like weeds in your garden), here are a couple of recipes to try. Let me know how you like them. Have a great week, everyone.

Both of these recipes are from Tuscon Community Supported Agriculture

Honey Dijon Purslane and Red Potato Salad

By Heidi DeCosmo
Makes 8 (1/2 cup) servings

1 pound Red La Soda potatoes cut into medium cubes
Olive Oil, sea salt and freshly ground black pepper
1 cup chopped Purslane
1/4 cup thinly sliced red onion
1/4 cup chopped red bell pepper

Dressing
1/4 cup grain Dijon mustard
1 tablespoon honey
1 tablespoon seasoned rice wine vinegar

Place the potatoes in a large pot of water and bring to boil. Cook about 15 minutes or until the potatoes have softened. Drain.

In a large mixing bowl combine the potatoes, purslane, onion and peppers. In a small bowl combine the mustard, honey and vinegar. Add the dressing to the salad and mix well.

Verdolaga (Purslane) and Walnut Pilaf

Lorraine Glazar, Tucson CSA

1 small to medium onion, chopped
2 teaspoons oil
1 cup rice
2 cups water, stock or broth
1 share verdolagas, washed and chopped
1/2 cup toasted walnuts
Salt and pepper to taste

Sauté the chopped onion in the oil until golden. Toss the rice in the pan until it is coated with oil. Add the liquid of choice and bring to a boil. Cover the pan and cook until all liquid is absorbed, 20 minutes to an hour (brown rice will take longer and may require a little more liquid). When rice is tender, toss in verdolagas and walnuts, season to taste, and serve it forth!

Adapted from a recipe in Sunset Magazine, June 2008 issue.