Posted by: hearttohearthcookery | September 15, 2014

Portulaca Oleracea

IMG_9856-001  Nicholas Culpepper, a 17th century physician, describes Garden Purslain (being used as a salad herb) as so well known that it needs no description.   Some of the other names for this common weed that has inexplicably fallen from favor are: Common purslane, pigweed, duckweed and Portulaca oleracea.  In the 17th and 18th century it was commonly eaten in salads and pickled.  The fleshy, succulent leaves and stems lay flat to the ground, and the plant grows almost everywhere.  Perhaps if I write as a dietitian, about the fact that it is a great source of Omega-3 fatty acids, alpha-linolenic acid, and Vitamin E, it will resurrect this highly nutritious, delicious green.

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  1. There is an excellent Purslane Fritter receipt in William Woys Weaver’s PA Dutch Country Cooking Book.

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