Purslane is a weed that can be used for cooking


Common purslane (Portulaca oleracea) — also known as duckweed, fatweed, pursley, pussley, verdolagas and wild portulaca — is a commonly found “weed” species in our gardens. It can grow pretty much anywhere and it has at least a two-month growing season. Even though many of us just see a weed t be removed, why not try it in your dishes. Once you try it, you won`t give up on it. It has a lemony taste and it's crunchy, it's leaves are good for sandwiches and you can even use it as a substitute for spinach.

It contains pectin, used for thickening stews and soups.  You can even make a low-fat pesto without adding too much oil. Pick some purslane (stem and leaves), wash it and add fresh basil and blend it in a blender or food processor. Then add a small amount of olive oil, garlic, pine nuts and enough hot water to get a good consistency.

http://www.eattheweeds.com/purslane-omega-3-fatty-weed/ Learn about wild food with Green Deane. In this video, we'll look at purslane, often said to be the most nutritious green found around the world. 135 of Green Deane's You Tubes are availble on DVDs: http://www.eattheweeds.com/media-page/eat-the-weeds-on-dvd/


Purslane is a great source of omega-3 fatty acids and it can help lower cholesterol.

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