Title: Purslane - Weed It or Eat It? -From Bharati
Categories: Vegetable Info
Yield: 4 Servings

Purslane

> A little like watercress, with a somewhat more sour flavor but not > unpleasant.

> I could just toss the stuff with some olive oil and eat it raw. > Does anyone cook anything with purslane? > If so, would you be so kind as to share a recipe? Thanks!

Two kinds of salads. Using just the tender leaves and shoots. Washed and well drained. Some purslane has an intense mineral taste, see if some patches in your garden have escaped this fate.

a) Purslane, tomato, onion, cucumber, green chillies, flat leaf parsley, bits of fresh oregano, spot of olive oil.

b) Glistrida Me Yiaorti: Purslane and Yogurt Salad. My scribbled notes say that I snitched this from Diane Kochilas (didn't write the book down, shame on me). 1 lb purslane, 1.5 c drained greek yogurt (I used thick homemade yogurt), 1/3 c extra-nubile olive oil, 2-3 tbsp fresh dill, 2-3 tbsp fresh lemon juice, or red wine vinegar. Salt to taste. Combine. Serve at room temp or cold.

I have thrown some into an orange and black olive salad, without ill effects. I think I liked the color-texture combo of that one.

Also sprinkled into a soaked hulled moong bean-grated-fresh coconut, lemon juice- salt-chilli powder salad .This kind of "salad", without the purslane, is traditional in some southern states in India.It is eaten in the dog days of summer. Supposed to be cooling.

Also, I was contemplating using some in a cold, flat, fresh rice noodle concoction, but this experiment is yet to be conducted. You know, one of these Vietnamese-ish things with a ton of herbs and some cold seafood, with a lemon, fish sauce sort of dressing.

Bharati (who can hardly bear those Round-Up commercials that advocate the random killing of dandelions) jladasky@pmgm.Stanford.EDU (John Ladasky) wrote:

From: Bharati Mandapati Date: 27 Aug 98

previous

next