Seasonal Spotlight: Purslane
We’ve been seeing a lot of purslane popping up recently at the Farmer’s Markets. But what exactly is it?
Purslane is considered a weed by many, but little know it can be eaten as a vegetable. It’s not very common in the US; it’s more widely known in Europe and Asia. It can be eaten raw in salads, cooked like spinach, or used in soups and stews. The taste has been described as slightly salty.
Purslane has more beta carotene than spinach and the highest Omega-3 levels of any leafy green vegetable. How’s that for “chock full of nutrition?” Purslane is best used fresh and can only be kept for a few days. The leaves and smaller stems are used; the larger stems are discarded. In San Francisco, we only see it in the farmer’s markets in the summer and maybe early fall.
(Image: Kathryn Hill)