|Garden Purslane, MR, 2014|
The leaves are delicious and tangy. Most people prefer to eat the tender top leaves. Purslane is highly nutritious and contains Omega 3 fatty acids, vitamins A and C, while remaining low-calorie. The leaves are great in soups and salads, or for crunch on sandwiches. They can be canned or dried for year-round munching.
Thanks to our Aggie friends in Texas, you can find some good recipes here:
Sea purslane, the Sea Pickle, is not of the same genus, but looks a bit similar and can also be eaten. It tastes like salty green beans and is particularly popular in Asia.
Purslane can be grown by seed or you can just stick a sprig in some soil and wait. It's an amazing plant. Both of them!