A mild, chewy vegetable with a slightly sweet and sour citrus flavor. Purslane is great in salads, especially in contrast to sweet vegetables like carrots or beets. Greek cooks serve purslane in salads, either alone or with other wild greens. In Mexico, cooked purslane is eaten with with eggs and pork. In China, it is paired with noodles.
Purslane is a succulent with paddle shaped leaves and a reddinsh stem.
Selecting and Buying
Preparation and Use
Simply clean and eat. It can be lightly sauteed or tossed into a salad.
Conserving and Storing
Refrigerate purslane in an open plastic bag with a paper towel at the bottom. It will keep for about a week.