Purslane is native to India and has long been harvested for food throughout the world. Purslane seeds have been found at various prehistoric sites such as Canyon de Chelly, Mesa Verde, and other Ancestral Puebloan sites. It was also cultivated in gardens in Europe for 2 thousand years before it was more or less forgotten in the 20th century.

photo - purslane

photo by Kendra Michaud

Nutritionally, purslane is its own mini health food store providing iron, beta carotene, vitamin C, calcium, phosphorus, and riboflavin. It is also a great source of Omega-3 fatty acids which have been in the news lately for their benefits to the heart and immune system.

Eat purslane raw in salads, on sandwiches, or in tacos. Add it to soups (it will thicken the broth slightly), bread stems of purslane and add to casseroles, or pickle purslane.

Stored loosely in a basket, purslane will last at least a week in the refrigerater. For long term preservation purslane can be pickled and canned or briefly steamed and then frozen.


Three salad recipes suggested by shareholder Suzanne:

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