Recognizable among true weeds, purslane is a plant
creeping with thick green leaves and reddish stems.
The leaves of purslane are very appreciable. With a tangy and slightly pungent taste, they grow mainly in the Mediterranean basin and are an asset to the Cretan diet. We consume them fresh from March to October but we can easily freeze them to enjoy all the winter!
Purslane contains oxalic acid such as spinach and goosefoot so we do not abuse it! The ideal is to consume a handle for a child and two handles for an adult during the day.
Purslane has an unusual texture. It can be blendered with fruit to make creamy smoothies! It is best to cut the leaves into pieces to eat them in salad
. They can be mixed with pieces of peppers and tomatoes and a lemon vinaigrette for a meal rich in iron and vitamin C. Purslane is also excellent in soup, with carrots, potatoes, tomatoes and parmesan cheese! Purslane can be cooked in donuts, gratin, infusion, stew or in a pan as for spinach!
Irene's Kitchen: Soufiko (March 2023)