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Foraging Purslane
Succulent, lemony, crunchy and omega-3 rich. Great raw or quickly cooked.
What to do with it
- Eat raw in salads
- Stir-fry or add to soups
- Blend into a tangy dip
Ways to keep it
- Lacto-ferment the stems (ferment)
- Pickle (vinegar)
- Freeze blanched
About Purslane
Purslane is a common name for several mostly unrelated plants with edible leaves and may refer to: Portulacaceae, a family of succulent flowering plants, and especially: Portulaca oleracea, a species of Portulaca eaten as a leaf vegetable, known as summer purslane Portulaca grandiflora, moss rose, or moss-rose purslane Claytonia perfoliata, miner's lettuce or winter purslane Claytonia sibirica, pink purslane Halimione portulacoides, sea purslane Ludwigia palustris, Hampshire purslane Lythrum portula, water purslane Sesuvium portulacastrum, shoreline purslane Honckenya peploides, also called sea purslane Portulacaria afra, purslane tree
From Wikipedia.
Tree and plant locations come from Falling Fruit, a volunteer-run map of the urban harvest, used under CC BY-NC-SA 4.0. This project is non-commercial. Locations are crowd-sourced and provided as-is — always confirm a plant's identity and that you're welcome to pick before foraging.
Photos and descriptions from Wikipedia / Wikimedia Commons. Maps © OpenStreetMap contributors. Not affiliated with Falling Fruit, Wikimedia, or OpenStreetMap.