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    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.


    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.

    More Purslane Recipes
    Popular Purslane Recipes
    Wild Purslane Salad With Olive Oil and Lemon Dressing

    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?


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