Fresh Purslane

Country Of Origin: Turkey

Seasons/Availability 
Purslane is available in the spring through the summer.

Description
The succulent, fleshy, oval, or spoon-shaped leaves grow alternately along the stems and reach five centimetres long. The stems, leaves, and flower buds are all edible, offering a crisp, cucumber-like texture with a slightly salty, tart, lemony flavour with a peppery kick.

Uses
Purslane is treated as both a herb and a leafy green and can be used raw, cooked, juiced, or pickled. It is most commonly found in recipes from Mexico, Morocco, Turkey, Italy, and Greece. It can be cooked similarly to spinach or watercress, such as steamed or sautéed alongside other vegetables, and can even serve as a substitute for spinach in many recipes. Use the young, tender leaves and stems to give a crisp texture to leafy green or fruit salads, cold noodle dishes, salsas, or sandwiches. Purslane becomes gummy or almost gelatinous when cooked, similar to okra, and can be used to thicken soups, stews, and sauces. The tougher raw stems will also become soft and tender with cooking.

​Benefits
Purslane has the highest amount of heart-healthy omega-3 fatty acids of any green plant source. It contains more vitamin E than spinach and about seven times more beta carotene than carrots. It is rich in vitamin C, calcium, iron, magnesium, potassium, and pectin and is known to have antibacterial, antioxidant, and anti-inflammatory properties. It also contains high levels of melatonin, a hormone that can help regulate sleep.