Friday, 31 August 2012


As I was sharing my discoveries about Red Root to a friend (this time from Barbados), she pointed out another common root that is also edible.  I swear, more than anything, multiculturalism has benefited my diet this year.  If I wanted to learn about edible weeds growing all around me & how to cook them I'd probably have to pay for a book or a class.

Well boys and girls, today's lesson is about a common weed that is eaten in not just Barbados, but in India, Mexico & the Mediterranean as well and from what I've read is extremely rich in omega 3 fatty acids which is something that every vegetarian & vegan should take note of.

PURSLANE, also known as
  • Pursley
  • Pusley
  • Portulaca &
  • Little hogweed prefers warm dry weather but grows just about everywhere.
They say that just about everyone has it on their property and that it tolerates just about every kind of soil.  If you can't see it then it's probably just dormant.  Purslane seeds require sunlight to germinate.  Cultivate the soil as underground seeds have been known to live for up to forty years underground and it's probable that it will germinate & grow.

I slightly steamed & somewhat sautéed it.  I don't like to fully cook my greens as they say that it keeps the vitamins better this way.
Unfortunately I got the very last of it as it is the end of the season for Purslane.  It comes out a lot in the spring.  I did get a bit of flavor and a whole lot of crunch.  It had a lovely nutty feel.

I've also been told that it's good raw in salads.

I've googled info on Purslane if you're interested...

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