PURSLANE

Purslane (Portulaca oleracea) is one of Persia’s lasting gifts to the world, lauded as one of the highest natural sources of omega-3 and now found in many farmers’ markets. It has a mild, somewhat lemony taste and a succulent texture.

How to Store: store purslane in plastic clamshell or plastic bag in refrigerator, use within 1 week.

How to use: Excellent to add to salads, smoothies. Raw, pickled and cooked. Can substitute for diced peppers in a favorite recipe.

Foraging tips and further reading: find more information about purslane see Into the Weeds, pages 80-81.

Recipes: Below are two recipes created by Chef Eddy Leroux in our 2012 James Beard nominated book Foraged Flavor.

Purslane, Artichoke, Manouri Cheese, and Black Olives (Adapted from Foraged Flavor)

INGREDIENTS

2 lemons

8-10 baby artichokes

6 oz (4 cups) tender purslane tips and small leavees

1/4 cup pitted black olives, drained

5 oz manouri or feta cheese, cut into small cubes

1/3 cup extra-virgin olive oil

1-2 teaspoons cayenne pepper, to taste

PREPARATION

  1. In a medium bowl of water, squeeze the juice from one lemon. Prepare the artichokes one by one: discard the darker green outer leaves; leave the inner yellow leaves that are slightly moist and tender. Holding the artichoke stem side up, with a paring knife, peel the outer layer from the stem. Cut off the bottom inch of the stem and then cut the tops of the leaves to remove any slightly greener parts and pointy tips. Transfer to the lemon water while preparing the remaining artichokes.

  2. When ready to serve, thinly slice the artichokes lengthwise and toss into a large bowl. Add the purslane, olives, cheese, and olive oil. Squeeze the juice from the remaining lemon into the bowl and season with cayenne.

Purlsane Eggplant Caponata (adapted from Foraged Flavor)

INGREDIENTS

1/4 cup olive oil

2 small to medium thin eggplants, cut into 1/4 to 1/2 dice

1 medium red onion, cut into 1/3 dice

2 tablespoons honey

2 teaspoons salt

2 teaspoons cayenne pepper

6 oz (4 cups) tender purslane tips and small leaves, plus more for serving

2 diced tomatoes

1/4 cup pine nuts

1/2 cup balsamic vinegar

PREPARATION

  1. In a medium skillet over medium heat, heat the olive oil and add the eggplants. Cook, stirring occationally, for 2 to 3 minutes, until softened. Add the onion, honey, salt, and cayenne. Reduce heat to low and add the purslane, tomatoes, pine nutes, and vinegar. Simmer for 2 to 3 minutes or until it reaches the consistency of a stew. Decorate with fresh purslane.