John Myers
Purslane is a vegetable and medicinal plant that has largely been forgotten. Botanically, it belongs to the purslane family and is a leafy vegetable. Vegetables are very healthy and versatile in the kitchen. The plant can also be planted in the home garden with little effort.
Origin
Purslane comes from Greece, the Near East, and the area up to the western Himalayas. It was already cultivated in Europe in the Middle Ages. Until the beginning of the 20th century, the thick-leaved plants grew in many vegetable and herb gardens. Unfortunately, purslane then fell more and more into oblivion. Until recently there were few who loved the vegetable as a delicacy. Accordingly, the demand was not very high. The few imports that came to Germany came from the Netherlands, Belgium, and France. However, it is slowly becoming a popular vegetable again.
Season
Purslane can be produced all year round due to the short growing season. In the winter months between around November and February, cultivation must be protected in a greenhouse, between March and October it can be cultivated outdoors. In addition, imports from Holland and southern Europe cover our needs.
Taste
Both varieties taste slightly sour. The winter variant has a nutty note, such as mild lamb’s lettuce. The summer purslane is slightly salty and a little stronger.
Use
With its fresh taste, it goes very well raw in mixed salads, herb sauces, and quark dips. It also expands the variety of recipes when cooked in soups and prepared like spinach.
Storage/shelf life
The leaves must be firm, juicy, and dark green. If you don’t use it immediately, you should store it in a freezer bag while it is dripping wet and close it with plenty of air in the fridge. This keeps it fresh for about 2 days.
