Cucumber Salad with Purslane

[underused]

As a kid, Common Purslane (portulaca oleracea) was a weed in our garden and nothing more. It was a few years ago I learned it was edible--which is a woeful understatement. Purslane is practically a super-food.


One cup provides almost a quarter of the daily recommended amount of vitamins A and C, loads of omega-3s, and a long list of other beneficial components. According to this website, it's also antibacterial and a febrifuge (which is a fancy way of saying people use it to reduce fever). And guess what? If you're not already growing it, it's probably free within walking distance.

Purslane is an annual plant happy in bad soil (and thrilled to get its roots into the good stuff). It tends to show up anywhere from sidewalk cracks to cultivated beds. It's nearly impossible to kill (which means in our garden, it's the most reliable crop).

This succulent has crisp, juicy leaves and a tangy flavour. It also has a hint of richness in its aftertaste that reminds me of butter or marrow. To prepare, pick plants before they flower. Wash and separate the leaves from the main stem. Add raw leaves to salads or sandwiches, or do a quick search to find other ideas on how to add this lovely little plant to your summer menu. Purslane is happy in the fridge in a closed container for a day or two and holds up well in salad leftovers.

Cucumber Salad with Purslane (serves 4)

2 English cucumbers
1 sweet yellow or orange pepper
1 - 1 1/2 c purslane leaves
2 generous tbsp finely chopped fresh basil (damn, I love fresh basil)

1/2 c olive oil
1/4 c vinegar
1 tbsp sugar
1 tsp dijon mustard
salt and pepper to taste

Fine-slice cucumbers and pepper using a hand-held slicer or mandoline. In a bowl, combine cucumber, pepper, purslane leaves, and 1 tbsp of chopped basil.

In a food processer, blend olive oil, vinegar, sugar, mustard, the remaining basil, and salt and pepper to taste. (These amounts are estimated, so adjust as you go.) Add as much dressing as makes sense for you.

FINAL NOTE: Don't confuse this plant with Hairy-Stemmed Spurge. There are notable differences!

Comments

[full_metal_ox]

Which reminds me that there's a patch growing at the entryway to my apartment complex that's escaped the notice of the landscaping crew--better grab it while the opportunity presents itself.

(You can also use purslane in place of okra, to thicken gumbo.)