7/8/24Purslane
is the best source of omega-3 fatty acids of any other green plant.
Get your Omegas!
I am sure many of you will recognize this plant. It grows wild all over the world. You may even think it’s a “weed”. But just like many other “weeds” it is extremely nutritious.
We actually cultivate this wild growing plant so that it is succulent and at it’s peak harvest for your enjoyment. Purslane is so great because it likes heat and is not bitter even when many other greens falter in the heat. In fact it is a bit crunchy and has a lemony flavor.
You can eat the whole plant, stems and all. It is great raw, cooked or wilted. And because it does grow all over the world you will find recipes for it most types cuisines (ex: Turkey, India, Mexico, Australia, and South Africa to name a few.)
Purslane Chimichurri - I love this one!
Purslane Salad - this is a perfect introduction to trying this new green.
Purslane Smoothie and Popsicle
Purslane potato salad: This is one of member’s favorite way to eat purslane.
Verdolargas - a traditional Mexican recipe
Salsa
Rojo, Verde or Pico? We got you covered.
Yes, it is that wonderful time of year when fresh salsa is all you want to eat and make enough to store up in the winter.
This week so many of the ingredients are perfectly aligned so don’t wait. Cilantro, garlic, tomatoes, tomatillos, scallions and hot peppers. You can get fancy with roasting or grilling ingredients or you can keep it simple with just chopping up all the fresh ingredients.
Here are some recipes to try (as if you needed any help):