Purslane is coming up! This healthy "weed" is delicious and versatile. It's high in Omega 3 fatty acids (unusual for a green plant) and is wonderful simply tossed into salad or eaten right out of the garden (where it's likely growing as a weed) or off the trail. Another great thing about purslane - it's here until fall. Enjoy the following information and recipe saved from the old blog!
One of Gandhi's favorite foods was a weed: purslane! He urged his followers to learn about wild plants and eat the weeds that grow around them as a way of empowering the people. In honor of Gandhi and purslane, I created this delicious Indian spice inspired salad: Purslane Kachumber Salad. I've used a spice blend called "Chaat Masala," which is available in Indian grocery stores and is largely dried mango, salt, cumin and other spices. If you don't have access to this spice, you can substitute cumin, coriander and cardamon (amounts below) or leave the spices out entirely. This salad is delicious with just salt, pepper, lemon juice and olive oil.
Purslane Kachumber Salad
Ingredients:
- Purslane, leaves pulled off and stem chopped (we are using both the leaves and chopped stems in this recipe)
- 1 - 2 Tbsp red onion, chopped (as much or little as you like, to taste)
- 1 cucumber, chopped
- 1 large tomato, chopped
- 1/2 tsp chaat masala (optional, see above note. can substitute 1/4 tsp cumin, 1/8 tsp coriander, 1/8 tsp cardamon or omit spices entirely.)
- Juice of 1/2 lemon
- 2 Tbsp olive oil
- salt and pepper to taste
Directions:
Whisk lemon juice and spices (if using) together, and add olive oil. Whisk until mixed well.
In separate bowl, mix purslane leaves and stems, tomatoes, cucumber and onion.
Top with dressing, add salt and pepper to taste.
Mix well and enjoy!
~ Melissa Sokulski
We have this growing all over our backyard in Anaheim, CA. My wife says they eat this back home in S/E Asia. She's from Laos. I'm going to try this recipe. Thank you.
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