Purslane: how to cook, how to eat

Recipes for preparing garden purslane are quite varied. It is consumed fresh, stewed, fried, and preserved for the winter. This weed grows on moist sandy soils and is common in vegetable gardens and summer cottages.

Use of purslane in cooking

In recipes for purslane dishes, the entire above-ground part of the young plant is used. During flowering, the stems become fibrous and stiffer; during this growing season, leaves are used, which remain soft and juicy.

Purslane is characterized by a pleasant vegetable smell and the presence of acid in the taste, vaguely reminiscent of arugula.

Purslane is included in many recipes for preparing Italian cuisine (mainly Sicilian). It is used as a filling for pies, included in salads, and made into seasonings.

The use of garden purslane in cooking is due not only to its taste. In terms of protein content, the plant is not inferior to mushrooms, and in terms of the concentration of fatty acids, for example, Omega 3, it is equal to fish.

Purslane Recipes

The garden weed is mainly used for preparing salads with the addition of vegetables and fruits. Stew, fry with eggs, make seasonings. The beneficial composition remains unchanged after heat treatment, so the plant is suitable for harvesting for the winter. Used as a side dish, used for preparing first courses. The most popular recipes from garden purslane with photos will help diversify the menu.

Purslane salad recipe

The leaves and stems of the plant are used to make salad. Olive or sunflower oil and wine vinegar are used as a dressing; a little mustard can be added for piquancy.

Preparation:

1. The plant is low-growing with stems creeping along the surface of the soil, so after harvesting they must be washed well under the tap.
2. The raw materials are laid out on a clean napkin to absorb any remaining moisture.
3. Garden herbs are cut into pieces, placed in a salad bowl and salted to taste.
4. Mix oil with vinegar, add mustard to taste.

Pour the dressing over the dish and mix well

Recipe for purslane and apple salad

It is better to take a green variety of apple for salad, hard, sweet and sour; to prepare a standard portion you will need 1 pc.and the following components:

• canned corn – 150 g;
• olives – 100 g;
• onion – 1 head;
• walnut kernels – 3 tbsp. l.;
• grass - in free proportion;
• oil, salt and pepper - to taste.

Recipe:

1. The stems and leaves are washed, dried and cut.
2. Peel the apple, remove the core and seeds, and shape into thin slices.
3. The olives are divided into rings and mixed with corn.
4. The onion is cut into half rings.
5. All ingredients are combined in a salad bowl.

Season with oil, taste, adjust for salt, if desired, sprinkle lemon juice on top

Salad with purslane and cucumbers

In the recipe, cucumbers and garden herbs are taken in equal proportions. The following are used as additional components:

• onion – 1 medium head;
• mint leaves – 6 pcs.;
• oil, salt, vinegar, pepper - to taste.

Preparation:

1. The cucumber is cut lengthwise and cut into half rings.
2. Processed greens are shaped into arbitrary pieces.
3. The onion is cut into thin pieces.
4. All components are connected.

Salt the salad, add vinegar and pepper to taste, season with oil

Purslane with tomato sauce

For the purslane dish you will need:

• carrots – 1 pc.;
• garden grass – 300 g;
• tomato juice – 250 ml;
• onion – 1 pc.;
• dill and parsley - ½ bunch each;
• salt - to taste;
• sunflower oil – 50 ml.

Recipe sequence:

1. The processed stems and leaves of the grass are chopped and boiled for 3 minutes in salted water, and drained in a colander.
2. Pass carrots through a grater.
3. Chop the onion.
4. Vegetables are sautéed in a frying pan.
5. Combine the ingredients in a stewing container, add tomato juice, and boil for 5 minutes.

Salt to taste, you can add pepper and sugar if desired

Scrambled eggs with tomatoes and purslane

For the dish take:

• egg – 4 pcs.;
• garden purslane – 200 g;
• tomato – 1 pc.;
• sunflower oil – 1 tbsp. l.;
• sour cream or mayonnaise – 30 g;
• spices - to taste;
• parsley and dill - for decoration.

Recipe:

1. The prepared garden purslane is chopped into small pieces and fried for 3 minutes.
2. Tomatoes are cut into slices, added to the pan, and left for 2 minutes.
3. Beat the eggs with salt and pepper, pour into the workpiece, cover with a lid and leave until ready.

Finely chop the greens for serving.

Place scrambled eggs on a plate, add a spoonful of sour cream on top and sprinkle with herbs

Garlic Sause

Spicy lovers can use the garlic sauce recipe. The seasoning is prepared from the following components:

• garden purslane – 300 g;
• garlic – ½ head;
• pine nuts, can be replaced with walnuts – 80 g;
• vegetable oil – 250 ml;
• salt and red pepper - to taste.

Recipe for garlic and purslane sauce:

1. The processed greens are ground in a blender along with nuts until smooth.
2. Grind the garlic in a mortar or fine grater.
3. Combine all ingredients, taste for salt, and adjust to taste.

Place the oil in a small container, bring to a boil, pour in the purslane and nut mixture, when the mixture boils, add the garlic.

The dressing is served cold with meat or chicken.

Purslane fried with garlic arrows

A fairly common recipe for processing garden purslane is frying with garlic shoots. The snack is made from the following ingredients:

• garlic arrows and purslane greens in the same quantity - 300-500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• oil for frying – 2 tbsp. l.;
• spices - to taste.

Recipe:

1. Heat a frying pan on the stove, pour in the chopped onion.
2. Grate the carrots on a coarse grater; when the onions become soft, pour them into the frying pan.
3. Purslane and arrows are cut into equal parts (4-7 cm).
4. Add to carrots and onions, fry, add spices.

When the dish is ready, turn off the heat, cover the pan with a lid and leave for 10 minutes.

You can add cumin, chili pepper, mayonnaise or serve without additional ingredients with potatoes or meat

Purslane stewed with rice and vegetables

Stewed vegetables are good for humans. For the dish you will need:

• rice – 50 g;
• onion – 100 g;
• purslane – 300 g;
• carrots – 120 g;
• sweet pepper – 1 pc.;
• spices - to taste;
• oil for frying – 2-3 tbsp. l.

Preparation of garden purslane with rice:

1. Finely chop the onion and fry in oil.
2. Add grated carrots and chopped pepper and cook until done.
3. Vegetables are placed in a pan, rice is added.

Add crushed purslane to the container, cover and simmer at low temperature until the cereal is ready. Spices are added before completing the process.

Rice dish is eaten cold

Risotto with purslane

The set of products is designed for 2 servings:

• steamed rice – 200 g:
• garden purslane and parsley - 100 g each;
• dry wine (preferably white) – 200 ml;
• butter and olive oil - 2 tbsp each;
• spices - to taste;
• garlic – 1 clove.

Recipe:

1. Boil the rice, rinse with cold water, and leave in a colander to drain the liquid.
2. Purslane is coarsely chopped and boiled for 3 minutes. in salted water, drain the liquid and remove excess moisture with a kitchen napkin.
3. The garlic is crushed, the parsley is finely chopped and the mixture is mixed.
4. Pour oil into the pan, then add purslane and wine, cover and simmer for 3 minutes.
5. Add garlic and parsley to the pan, add rice and mix well.

Leave for 2 minutes, adjust the taste with spices and add butter.

You can sprinkle shavings of cheese on top of the risotto.

Purslane soup

Set of products for 1 liter of meat broth:

• garlic – ½ head;
• potatoes – 300 g;
• garden purslane – 200 g;
• oil – 2 tbsp. l.;
• onion feathers – 30 g;
• tomatoes – 2 pcs.;
• spices - to taste;
• ginger root – 40 g.

Recipe:

1. Fry the garlic in a frying pan with oil until half cooked, add chopped ginger, and keep on fire for 5 minutes.
2. Add chopped or grated tomatoes to the mixture and simmer for 3 minutes.
3. Place chopped potatoes into the boiling broth and cook until tender.
4. Add garlic and tomatoes, let the mixture boil, add chopped purslane and spices.

The fire is removed and the dish is allowed to brew for 0.5 hours.

Before use, sprinkle with green onions; if desired, you can add sour cream or mayonnaise.

Tortillas with purslane

You can make your own flatbreads or purchase ready-made ones. Purslane and additional components are used for filling:

• dill – 1 small bunch;
• garden purslane – 400-500 g;
• cheese – 200 g;
• vegetable oil – 2 tbsp;
• milk – 200 ml;
• butter – 75 g;
• flour – 400 g;
• salt and pepper - to taste.

The dough for flatbreads is made from milk, vegetable oil, and salt.

Making flatbreads with garden purslane:

1. The greens are washed and cut into small pieces.
2. Place the workpiece in boiling salted water, boil for 2-3 minutes, and place in a colander.
3. Dill is finely chopped.
4. The cheese is ground.
5. The dough is divided into 4 equal parts, and the cheese is also added.
6. Dill and pepper are poured into the purslane; you don’t need to add salt, as it is used for cooking. Divided into 4 parts.
   
   

   Roll out the dough into four flat cakes

7. Place purslane in the center and cheese on it.
8. Cover the part of the flatbread free from filling with butter.
9. First, cover the central part on both sides with a flat cake, apply oil to the surface, and connect the remaining opposite ends. Flatten slightly.

Place the frying pan on the stove, heat it with oil, add flatbreads and fry on both sides until golden brown.

Purslane garnish

Prepared from the following components:

• purslane – 350 g;
• oil for frying – 2 tbsp;
• garlic – 2 cloves;
• onion – 1 head;
• salt and pepper - to taste;
• tomato – 1 pc.;
• lemon juice – 1 tsp.

Recipe:

1. Purslane is cut and boiled in salted water for 3 minutes.
2. Place chopped onion in a frying pan, sauté, add crushed garlic and chopped tomato before it’s ready, let sit for 3-5 minutes.
3. Add herbs and simmer for 5 minutes.

Taste, adjust salt, add pepper, and pour lemon juice over the finished dish.

The product is suitable as a side dish for baked or stewed meat

Recipe for purslane cutlets

Cutlet lovers can try the following recipe. Required Products:

• minced meat – 200 g;
• boiled rice – 150 g;
• raw and boiled eggs - 1 pc.;
• flour or breadcrumbs for frying;
• garden purslane – 350 g;
• pepper, salt - to taste;
• vegetable oil – 60 g.

Cooking cutlets:

1. The herb is finely chopped and boiled for 2-3 minutes.
2. When the water has drained, squeeze out the mass by hand.
3. The boiled egg is finely chopped and combined in a bowl with minced meat and rice.
4. Add purslane, beat in a raw egg, add spices.

The mixture is kneaded well, cutlets are formed, rolled in flour or breadcrumbs and fried in oil.

Mashed potatoes are suitable as a side dish

Harvesting garden purslane for the winter

The plant is suitable for winter harvesting; after processing, the above-ground part of the crop does not lose its shape. It tolerates thermal effects well and completely retains its useful chemical composition. Suitable for pickling, the stems and leaves can be dried for medicinal purposes.

How to pickle purslane

Plants collected during flowering are suitable for this type of processing. Procurement process:

1. After collecting the grass, wash it well.
2. Boil in water for 7 minutes, time is counted from the moment of boiling.
3. Glass jars and lids are pre-sterilized.
4. Using a slotted spoon, remove the greens from boiling water, place the workpiece in a container, pour in the marinade and roll up.

For 1 liter of marinade you will need: 2 tbsp. salt, 1 tbsp. sugar and 1 tbsp. spoons of vinegar.

Pickled garden purslane is ready to eat in 24 hours

The hermetically sealed product can be stored for no more than 1 year.

Purslane marinated for the winter with onions and garlic

Composition of winter preparation:

• vinegar essence - 1 tbsp. l.;
• water – 6 l;
• grass – 2 kg;
• onions – 2 pcs.;
• garlic – 1 head;
• salt - to taste.

Recycling process:

1. Pour water into a container, bring to a boil, and add salt.
2. Pour in chopped garden purslane.
3. Boil the grass for 4 minutes. essence is added, the stove is turned off.
4. Chop the onion and garlic as desired.
5. Vegetables and preparations are laid in layers.
6. Pour in marinade.

The jars are sterilized for 15 minutes and rolled up.

Drying

The grass is lush and the leaves are thick, so the drying process will take a long time. After harvesting, there are several ways to dry the plant:

1. The stems along with the leaves are laid out on cloth in a ventilated room and turned over periodically.
2. The shoots of the plant can be cut into pieces and dried.
3. Garden purslane in its entirety is strung on a thread and hung in a draft, provided that the raw material is not exposed to the rays of the sun.

Expiration date: until next season.

Collection rules

Raw materials are prepared for drying in the spring (before the flowering period). Take young side shoots. If the main stem is not hard, it can also be used for harvesting for medicinal purposes. All parts of the plant are suitable for pickling; they are collected before budding or during flowering. The flowers are not used; they are cut off along with the peduncles. The stems and leaves are carefully reviewed, low-quality areas are removed and processed.

How to eat purslane

The herb has medicinal properties, but an excess of elements contained in the plant can cause diarrhea. After heat treatment, this quality is retained in garden purslane, so the daily intake should not exceed 250 g, both raw and processed. But this is an average, the norm will be individual for everyone. If there is a problem with stool, such as constipation, the raw plant can be consumed in any quantity, if there are no contraindications.

Restrictions and contraindications

It is not recommended to consume garden purslane for the following pathologies:

• bradycardia;
• hypertension;
• low blood pressure;
• mental disorders;
• chronic kidney and liver diseases;
• dysbacteriosis with diarrhea.

During lactation, it is better to avoid using dishes with purslane.Be careful when including herbs on the menu during pregnancy.

Conclusion

Recipes for preparing garden purslane are quite varied: it is used fresh, made assorted with tomatoes and cucumbers, fried with eggs or garlic cloves. The plant is harvested for the winter in dried or pickled form.

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