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August 2, 2011

Many thanks to your fellow CSAer, Whitney Van Nes, for the following guest post.

Did you recognize last week’s purslane as the gnarly weed that overruns your mother’s patio? Cooking with it may seem a strange matter, but turns out, it’s totally legit, apparently tasty, and available again this week! So don’t just toss it, check out these awesome recipe ideas. The first two kill a couple birds with one stone, using other veggies from this week…

Chilled Zucchini Soup with Purslane
Cucumber Purslane Yogurt Salad
Purslane Potato Salad
Purslane, Meyer Lemon, and Pear Salad with Kaffir Lime Vinaigrette
One Comment leave one →
  1. October 21, 2012 5:56 pm

    Good for you!

    Purslane or Portulaca oleacea (it’s scientific name) is known not only as a great tasting vegetable raw or cooked, it can also be used as a thickener and is very soothing for the intestinal track. Purslane is also known to have a variety of medicinal uses and is used as both a medicine and a food in many parts of the world. It has a very mild taste and can be mixed into almost any dish you can think of.

    Not only dose it sooth the intestinal track, but it also lowers blood sugar which is great for diabetics and individuals with hypoglycemia, just to name a few of its attributes.

    Glad to see that you are introducing this wonderful plant to your community. Keep up the good work!

    Yafa Lamm (Plant Biologist and Herbalist) at

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