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What Actually Is Purslane?

Purslane is a vegetable and spice plant. It has been cultivated in Europe since the Middle Ages, but has been gradually forgotten. The leafy greens can be used fresh in salads or dips or prepared like spinach. Purslane is used as a spice in broths and soups, but it also goes well with hot and cold sauces. The flower buds can also be used like capers in the kitchen.

Purslane is characterized by fleshy stems and juicy green leaves. When young, it tastes juicy and refreshing with a slightly sour note. Thanks to its short growing season, purslane can be grown all year round and is therefore commercially available all year round. While purslane is grown outdoors in summer, it grows in greenhouses in winter. Depending on this, purslane develops a different taste: the summer variety tastes stronger and slightly salty, while the variety available in winter is more nutty. The main growing areas for leafy greens are France, Belgium, and the Netherlands.

Purslane is low in calories and, with around 70 milligrams per 100 grams, also rich in vitamin C. If you buy fresh purslane, it should be used as quickly as possible – due to its high water content, the leafy vegetable can be stored in the refrigerator for a maximum of two days. Ideally, the leaves of the purslane should be shiny and juicy when you buy it and the ends of the stems should still look slightly damp.

Before preparing purslane, you just cut off the ends of the stalks and wash the leaves carefully – then shake them dry or put them in a salad spinner. Then the purslane can be used fresh like lamb’s lettuce. It can also be pickled in salt or vinegar or steamed like spinach and prepared with a little cream. When chopped, it is used as a spice.

Purslane is often confused with the common plate herb or postelein. Responsible for this is primarily the alternative designation of the Postelein as “Winter Purslane”. The name comes from the fact that the seeds of the plant are sown in the winter months between September and March. In the kitchen, the common plate herb is used in a similar way to the vegetable purslane: the large, fleshy leaves can be eaten raw in a salad or cooked like spinach.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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