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A Disease-Fighting Weed

Eat Up!

For a flavorful salad, toss raw purslane with other lettuces, like arugula, butter lettuce, spinach, mache or romaine. Add a lightly sweet and tart dressing, such as honey mustard.

  • Enhance ordinary mayonnaise-based salads — chicken, egg, tuna, shrimp and turkey — by replacing celery with chopped purslane sprigs and stems.
  • Use purslane in sandwiches instead of lettuce.
  • Raw purslane makes an attractive garnish.
  • In recipes that call for watercress, try purslane instead.
  • Stir purslane into soups and stews, just as you would use spinach.
  • To cook, steam purslane for one to two minutes. Or saute it in a hot pan with olive oil until it’s lightly wilted. Serve as a side dish.

Kitchen Tricks

  • Refrigerate purslane in an open plastic bag with a paper towel at the bottom. It will keep for about a week.
  • Before eating, cut off roots. Soak leaves and stems in cold water to remove any dirt, then dry. Cut off and discard heavy stems.
  • Because of purslane’s variable tastes, always sample it before using it in raw or cooked recipes. Younger small leaves will be sweeter and more delicate. If the purslane has matured and has larger stems, make sure the flavor is not too strong for your palate.

Read more: Diet & Nutrition, Eating for Health, Health, , ,

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Megan, selected from Experience Life

Experience Life magazine is an award-winning health and fitness publication that aims to empower people to live their best, most authentic lives, and challenges the conventions of hype, gimmicks and superficiality in favor of a discerning, whole-person perspective. Visit experiencelife.com to learn more and to sign up for the Experience Life newsletter, or to subscribe to the print or digital version.

160 comments

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10:11PM PDT on May 13, 2012

Hi, Care 2 please let me know, How to get the purslane seeds? If any Idea please send the mail to my ID veenaexact@gmail.com

12:26AM PDT on Apr 17, 2012

I remember as a child eating the leaves of a particular wild plant. The flavor was distinctly tart, not in a bad way, not bitter at all. I wonder if this was the plant

10:51PM PST on Mar 8, 2011

I could use a lot of this....

4:15PM PDT on Sep 8, 2010

I need a yard to grow things. Thanks for the info.

11:15PM PDT on Aug 19, 2010

Thank you for the information.

12:41PM PDT on Aug 14, 2010

I find that best storage for this type of "weed" a.k.a. valuable plant is in Marie Meyers' "Green Bags." Rinse in colander, shake & drain 'dry' and place into bags, seal, put in fridge. These amazing bags keep produce and harvested plants fresh MUCH longer than regular/plastic bags. And, thank goodness, these Green Bags are easy to wash and reuse for ages; the only reason to buy new ones is if one accidentally tears or pokes a whole in a Green Bag. TRY THEM!! They are available at Whole Foods, health food coops, and even mainstream stores. (You can get your fave store to order them for you if need be; I did that until the store chose to stock them regularly as a popular item.) Another way to "go green" - and have handy, reusable storage for your harvested wild plants as well! :)

11:09AM PDT on Aug 14, 2010

Thanks for the tips my dear.

9:32PM PDT on Aug 13, 2010

Thanks.

12:30AM PDT on Aug 4, 2010

Thanks.

10:04AM PDT on Aug 3, 2010

Great info thanks!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Hope these come into widespread use.

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Thanks for sharing.

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