Widely known as a pesky garden weed, purslane is slowly becoming more popular as a food in America. In Turkey it has been a common household ingredient for a long time. It is basically a wild weed that you can forage from your backyard and use in both hot and cold dishes. Purslane is especially high in omega-3 fatty acids (more than any other leafy green) which makes it very healthy. It is seasonal in the summer months.
WIld greens are seen most often in the Aegean and Mediterranean regions of Turkey, where they are most abundant. Each season brings its own selection of greens to be found at markets. The greens are typically collected by villagers and brought to city centers for sale. Prices are made based on the availability and where they were collected .
You can use purslane similar to how you would use spinach: as a leafy green for your salad or stewed into a hot entree. It has a very mild, cucumber-like flavor and crunch. If you are intimidated by purslane, I would recommend adding a few leaves of it into your normal salad to test it out. Or, you can try it in this simple yogurt dish below!
2 large handfuls of purslane leaves, removed from the stem
1/2 cup plain thick yogurt (more to taste) (125 grams)
1/2 clove finely minced or crushed garlic
Pinch of salt
- Mix all ingredients in a bowl and serve cold.
- You can adjust the ratio of purslane:yogurt to your tastes- some people prefer a yogurt-heavy dish while others prefer just a light coating of yogurt.
Tips & Additional Information:
- For more information about wild greens and foraging, check out this website: http://www.wildedible.com/foraging