Kitchen Dictionary: purslane

Generally thought of as a weed in the US, this herb grows wild throughout the world. Purslane is a nutritious herb, high in Omega-3 fatty acids. Purslane grows along the ground like a small vine. The stem is round and smooth, changing from green to a reddish tint when mature. The green leaves are small and oblong, and grow in clusters.

Ingredient

Season: available year-round

How to select: Choose young tender eaves rather than the older/tougher leaves. Store up to 3 days in the refrigerator in a plastic bag.

How to prepare: Serve raw in salads. Older/tougher leaves: boil or steam and serve as a vegetable or use to thicken soups/stews.

Matches well with: beets, borage, broad beans, chervil, cress, cucumber, eggs, feta cheese, fish, garlic, lemon, potatoes, rocket, salad burnet, sorrel, spinach, tomatoes, yogurt.