Purslane

zxcvbob said:

I've been weeding my garden today, after almost 2 weeks of rain --
following 2 months of drought. I've pulled up a couple of pounds of
purslane (there's more out there) and wondering what to do with it. I
know it is edible and supposed to be very nutritious.

Any ideas?

I'll probably stirfry some of it with onions, hot peppers, steamed
brown rice, and a little bit of breakfast sausage.

recipes and explanations here🙂

http://www.prairienet.org/pcsa/recipes/purslane.htm

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been weeding my garden today, after almost 2 weeks of rain --
following 2 months of drought. I've pulled up a couple of pounds of
purslane (there's more out there) and wondering what to do with it. I
know it is edible and supposed to be very nutritious.

Any ideas?

I'll probably stirfry some of it with onions, hot peppers, steamed brown
rice, and a little bit of breakfast sausage.

Thanks,
Bob

It's good on salads. And, the stuff's really healthy to eat:
http://www.jacn.org/cgi/content/abstract/11/4/374

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been weeding my garden today, after almost 2 weeks of rain --
following 2 months of drought. I've pulled up a couple of pounds of
purslane (there's more out there) and wondering what to do with it. I
know it is edible and supposed to be very nutritious.

Any ideas?

I'll probably stirfry some of it with onions, hot peppers, steamed brown
rice, and a little bit of breakfast sausage.

Thanks,
Bob

It's good on salads. And, the stuff's really healthy to eat:
http://www.jacn.org/cgi/content/abstract/11/4/374

Aiiiyee, the stuff is a weed here. Make sure you pull it from edible sort of
ground, less insect sprays and so on. I think Logee's carries a foreign
variety that has thicker stalks. The Joy of Pickling has a recipe for
pickling it. Sounds interesting.
Edrena

In article <[email hidden]>,

zxcvbob said:

I've been weeding my garden today, after almost 2 weeks of rain --
following 2 months of drought. I've pulled up a couple of pounds of
purslane (there's more out there) and wondering what to do with it. I
know it is edible and supposed to be very nutritious.

Any ideas?

I'll probably stirfry some of it with onions, hot peppers, steamed brown
rice, and a little bit of breakfast sausage.

Thanks,
Bob

Let us know the results.
I get a lot of it here too and I've just fed it to the ducks or
composted it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

zxcvbob said:

Any ideas?

In Armenia, purslane is widely used raw or blanched in salads with hot
seasonings and also as a herb, like parsley. In salads, it is typically
blanched in salted water, removed with a slotted spoon and allowed to
cool. It is then tossed with finely minced garlic, cilantro and parsley
and served with vinegary dressing (or just vinegar).

Victor

Omelet said:

In article <[email hidden]>,

zxcvbob said:

I've been weeding my garden today, after almost 2 weeks of rain --
following 2 months of drought. I've pulled up a couple of pounds of
purslane (there's more out there) and wondering what to do with it. I
know it is edible and supposed to be very nutritious.

Any ideas?

I'll probably stirfry some of it with onions, hot peppers, steamed brown
rice, and a little bit of breakfast sausage.

Thanks,
Bob

Let us know the results.
I get a lot of it here too and I've just fed it to the ducks or
composted it.

I tasted a bit of it raw (mainly to see how tough the big stems were)
and was surprised that it is [censored]; like sorrel, but less so.

Instead of stir-frying it, I blanched some leaves and small stems, and
when they were done I stirred them into some brown rice with a little
chile & garlic paste (the oily kind from a SE Asian market.)

It wasn't /great/ but I'd eat it again. I may look up some Turkish or
Middle Eastern dishes using the stuff, maybe to go with that lamb that's
been in the freezer for a couple of years...

Bob

Bob

On Sat, 25 Aug 2007 23:52:47 +0200, [email hidden] (Victor Sack)

Quoted message said:

zxcvbob said:

Any ideas?

In Armenia, purslane is widely used raw or blanched in salads with hot
seasonings and also as a herb, like parsley. In salads, it is typically
blanched in salted water, removed with a slotted spoon and allowed to
cool. It is then tossed with finely minced garlic, cilantro and parsley
and served with vinegary dressing (or just vinegar).

Victor

I've seen it for sale in Mexican vegetable markets. I wonder if
there's a usual Mexican method for purslane.

BTW, I learned the hard way not to compost it. It takes root and
takes over the compost heap when you're not looking.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

zxcvbob said:

I tasted a bit of it raw (mainly to see how tough the big stems were) and
was surprised that it is [censored]; like sorrel, but less so.

Instead of stir-frying it, I blanched some leaves and small stems, and
when they were done I stirred them into some brown rice with a little
chile & garlic paste (the oily kind from a SE Asian market.)

It wasn't /great/ but I'd eat it again. I may look up some Turkish or
Middle Eastern dishes using the stuff, maybe to go with that lamb that's
been in the freezer for a couple of years...

When I was experimenting with purslane a couple years ago, I found that it
makes a good cream soup that can be eaten hot or cold. I also put it raw
into a sandwich with cream cheese and smoked salmon, or into a BLT with
honey mustard. If I was going to pair it with lamb, I'd consider making
plain lamb-and-potato kabobs, then combine purslane, walnuts, and olive oil
into a kind of pesto to accompany.

Now that I know what to do with it, naturally, I haven't seen it since.

Bob

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Omelet said:

In article <[email hidden]>,

zxcvbob said:

I've been weeding my garden today, after almost 2 weeks of rain --
following 2 months of drought. I've pulled up a couple of pounds of
purslane >>> clipped
Any ideas?
Thanks,
Bob

Let us know the results.
I get a lot of it here too and I've just fed it to the ducks or composted
it.

I tasted a bit of it raw (mainly to see how tough the big stems were) and
was surprised that it is [censored]; like sorrel, but less so.

Instead of stir-frying it, I blanched some leaves and small stems, and
when they were done I stirred them into some brown rice with a little
chile & garlic paste (the oily kind from a SE Asian market.)
It wasn't /great/ but I'd eat it again. I may look up some Turkish or
Middle Eastern dishes using the stuff, maybe to go with that lamb that's
been in the freezer for a couple of years...
Bob

Bob, I think it's nice paired with those soba noodles and whatever else.
Adds a tiny bit of crunch. I usually put a little of whatever leftover meat
or veggies or in the fridge, along with some soup base or broth.
Edrena

In article <[email hidden]>,

(Victor Sack) said:

zxcvbob said:

Any ideas?

In Armenia, purslane is widely used raw or blanched in salads with hot
seasonings and also as a herb, like parsley. In salads, it is typically
blanched in salted water, removed with a slotted spoon and allowed to
cool. It is then tossed with finely minced garlic, cilantro and parsley
and served with vinegary dressing (or just vinegar).

Victor

Thank you, deeply, for your sage advice on this very important herb.
--
FB - FFF

Billy

Get up, stand up, stand up for yor rights.
Get up, stand up, Don't give up the fight.
- Bob Marley

On Sat, 25 Aug 2007 22:41:42 -0700, Billy <[email hidden]>

Quoted message said:

In article <[email hidden]>,

(Victor Sack) said:

zxcvbob said:

Any ideas?

In Armenia, purslane is widely used raw or blanched in salads with hot
seasonings and also as a herb, like parsley. In salads, it is typically
blanched in salted water, removed with a slotted spoon and allowed to
cool. It is then tossed with finely minced garlic, cilantro and parsley
and served with vinegary dressing (or just vinegar).

Victor

Thank you, deeply, for your sage advice on this very important herb.

"Sage advice"
LOLOL!

Ya shoulda been a comedian.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

In article said:

On Sat, 25 Aug 2007 22:41:42 -0700, Billy <[email hidden]>

Quoted message said:

In article <[email hidden]>,

(Victor Sack) said:

zxcvbob <[email hidden]> wrote:

> Any ideas?

In Armenia, purslane is widely used raw or blanched in salads with hot
seasonings and also as a herb, like parsley. In salads, it is typically
blanched in salted water, removed with a slotted spoon and allowed to
cool. It is then tossed with finely minced garlic, cilantro and parsley
and served with vinegary dressing (or just vinegar).

Victor

Thank you, deeply, for your sage advice on this very important herb.

"Sage advice"
LOLOL!

Ya shoulda been a comedian.

I am and I have jokes like you:-)
I hope I am not keeping you from your methyl mercury. Please eat all you
want and clear the biosphere of it and you.
Bon appetit.

For serious posters, read about omega-3 fatty acids.
--
FB - FFF

Billy

Get up, stand up, stand up for yor rights.
Get up, stand up, Don't give up the fight.
- Bob Marley

In article <[email hidden]>,

zxcvbob said:

Omelet said:

In article <[email hidden]>,

zxcvbob said:

I've been weeding my garden today, after almost 2 weeks of rain --
following 2 months of drought. I've pulled up a couple of pounds of
purslane (there's more out there) and wondering what to do with it. I
know it is edible and supposed to be very nutritious.

Any ideas?

I'll probably stirfry some of it with onions, hot peppers, steamed brown
rice, and a little bit of breakfast sausage.

Thanks,
Bob

Let us know the results.
I get a lot of it here too and I've just fed it to the ducks or
composted it.

I tasted a bit of it raw (mainly to see how tough the big stems were)
and was surprised that it is [censored]; like sorrel, but less so.

Instead of stir-frying it, I blanched some leaves and small stems, and
when they were done I stirred them into some brown rice with a little
chile & garlic paste (the oily kind from a SE Asian market.)

It wasn't /great/ but I'd eat it again. I may look up some Turkish or
Middle Eastern dishes using the stuff, maybe to go with that lamb that's
been in the freezer for a couple of years...

Bob

Sounds interesting, thanks!

I've used Sorrel from time to time just for interest. It's one of the
few "weeds" I allow to propagate since it's a Legume, hence, a nitrogen
fixer.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

The Joneses said:

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been weeding my garden today, after almost 2 weeks of rain --
following 2 months of drought. I've pulled up a couple of pounds of
purslane (there's more out there) and wondering what to do with it. I
know it is edible and supposed to be very nutritious.

Any ideas?

I'll probably stirfry some of it with onions, hot peppers, steamed brown
rice, and a little bit of breakfast sausage.

Thanks,
Bob

It's good on salads. And, the stuff's really healthy to eat:
http://www.jacn.org/cgi/content/abstract/11/4/374

Aiiiyee, the stuff is a weed here. Make sure you pull it from edible sort of
ground, less insect sprays and so on. I think Logee's carries a foreign
variety that has thicker stalks. The Joy of Pickling has a recipe for
pickling it. Sounds interesting.
Edrena

have you made many things from the book? i have it, but haven't
cooked from it, as i have no garden or gardening friends or other
ready source of bulk vegetables. all the recipes sound great.

your pal,
blake

The Joneses said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Omelet said:

In article <[email hidden]>,
zxcvbob <[email hidden]> wrote:

> I've been weeding my garden today, after almost 2 weeks of rain --
> following 2 months of drought. I've pulled up a couple of pounds of
> purslane >>> clipped
> Any ideas?
> Thanks,
> Bob

Let us know the results.
I get a lot of it here too and I've just fed it to the ducks or composted
it.

I tasted a bit of it raw (mainly to see how tough the big stems were) and
was surprised that it is [censored]; like sorrel, but less so.

Instead of stir-frying it, I blanched some leaves and small stems, and
when they were done I stirred them into some brown rice with a little
chile & garlic paste (the oily kind from a SE Asian market.)
It wasn't /great/ but I'd eat it again. I may look up some Turkish or
Middle Eastern dishes using the stuff, maybe to go with that lamb that's
been in the freezer for a couple of years...
Bob

Bob, I think it's nice paired with those soba noodles and whatever else.
Adds a tiny bit of crunch. I usually put a little of whatever leftover meat
or veggies or in the fridge, along with some soup base or broth.
Edrena

Or you can try this New Mexican way of preparing purslane (verdolaga)

2 cups purslane
4 tbs fat (lard is good here) or 1/2 cup diced salt pork
2 tbs chopped onion
1 cup shredded cooked meat (jerky preferred)
1 tsp ground coriander seed
salt to taste

Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
Season. Cover and cook until tender.

In article <[email hidden]>, Arri London <[email hidden]>

Quoted message said:

Quoted message said:

Bob, I think it's nice paired with those soba noodles and whatever else.
Adds a tiny bit of crunch. I usually put a little of whatever leftover meat
or veggies or in the fridge, along with some soup base or broth.
Edrena

Or you can try this New Mexican way of preparing purslane (verdolaga)

2 cups purslane
4 tbs fat (lard is good here) or 1/2 cup diced salt pork
2 tbs chopped onion
1 cup shredded cooked meat (jerky preferred)
1 tsp ground coriander seed
salt to taste

Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
Season. Cover and cook until tender.

Serve wrapped in hot flour tortillas? :-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The Joneses said:

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...
> I've been weeding my garden today, after almost 2 weeks of rain --
> following 2 months of drought. I've pulled up a couple of pounds of
> purslane (there's more out there) and wondering what to do with it. I
> know it is edible and supposed to be very nutritious.
>
> Any ideas?
>
> I'll probably stirfry some of it with onions, hot peppers, steamed
> brown
> rice, and a little bit of breakfast sausage.
>
> Thanks,
> Bob

It's good on salads. And, the stuff's really healthy to eat:
http://www.jacn.org/cgi/content/abstract/11/4/374

Aiiiyee, the stuff is a weed here. Make sure you pull it from edible sort
of
ground, less insect sprays and so on. I think Logee's carries a foreign
variety that has thicker stalks. The Joy of Pickling has a recipe for
pickling it. Sounds interesting.
Edrena

have you made many things from the book? i have it, but haven't
cooked from it, as i have no garden or gardening friends or other
ready source of bulk vegetables. all the recipes sound great.

your pal,
blake

Lots actually, and lots more bookmarked. I think pickle recipes are easier
to divide or multiply because they are less dependant on chemistry to work.
That's not quite a true statement, but I think you get what I mean. One can
always tell a favorite cookbook by the dog-eared pages, spots and worn spots
in the binding. This may be one book I'll wear out.
I got a tip from a cookbook that said bypass shopping food sales all over
town to knowing what your closest, favorite store has and take advantage of
their sales. I envy people who live in agriculturally rich areas.
Edrena

From: "Arri London" <[email hidden]>
Date: Sunday, August 26, 2007 11:09 AM

Quoted message said:

Or you can try this New Mexican way of preparing purslane (verdolaga)
(clipped Verdolaga recipe)

Thanks so much Arri, I had forgotten the Spanish word for it. My mostly pale
neighbors thought I was crazy for suggesting they could eat the weeds...
There is so much good food for the adventurous.
Edrena

In article <[email hidden]>, Arri London <[email hidden]>

Quoted message said:

Quoted message said:

Bob, I think it's nice paired with those soba noodles and whatever else.
Adds a tiny bit of crunch. I usually put a little of whatever leftover meat
or veggies or in the fridge, along with some soup base or broth.
Edrena

Or you can try this New Mexican way of preparing purslane (verdolaga)

2 cups purslane
4 tbs fat (lard is good here) or 1/2 cup diced salt pork
2 tbs chopped onion
1 cup shredded cooked meat (jerky preferred)
1 tsp ground coriander seed
salt to taste

Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
Season. Cover and cook until tender.

You realize, I trust, that you just killed 2 cups of purslane and their
health benefits. The omega-3 fatty acids are meant to protect against
heart disease not facilitate it.
--
FB - FFF

Billy

Get up, stand up, stand up for yor rights.
Get up, stand up, Don't give up the fight.
- Bob Marley