This wild thing is fantastically good for you! It tastes lemon-tart, and the leaves are, in fact, succulent. A half-cup raw has 300 to 400 mg of alpha-linolenic acid—that’s five times more than spinach! Pickled Purslane Healthy Green Kitchen. Back when we were little, nothing grew in our little strip of city side-yard but zinnias and lilies—except for this one, vine-y weed. Snap it up while you can – the season is short. Hmmm… Instead of weeding purslane, maybe you should harvest a few handfuls and try this pesto shared with me by Chef Travis Bensink of Heirloom Restaurant at the Chautauqua Institute, Chautauqua New York. Hey presto, it’s vegan pesto by Wross from East Sussex. Here’s a speedy vegan pesto recipe by Wross from East Sussex. Add the wild sea purslane and crushed garlic cloves to a blender (or a deep bowl if using a hand blender). I’m at a high-end tasting dinner with a bunch of food writers at “The Traveling Chef” Christopher Mangless’ Three Three Five dining studio in Green Bay, WI. It has a nice tart, grassy taste and the inclusion of walnuts instead of pine nuts boosts the alpha-linolenic acid content even more. It had succulent green leaves & wiggly, moss-rose-looking pinky-red stems and positively flourished. My dad’s a very frugal man. Travis likes to serve it with fish (Arctic Char or halibut.) Somewhere about small plate 18 or so, there appears this very familiar green. Purslane leaves have a lot of gooey, mucilaginous juice, which can make them a little sticky. In Australia, you’ll find it growing wild in sandy clay, coastal limestone and sandstone, tidal flats and salt marshes around the northern coastal regions of WA, NT, QLD and NSW. 2 cloves garlic, peeled and diced; 3/4 cup good-quality parmesan cheese, grated Handful of wild sea purslane, leaves only 2 garlic cloves, crushed Pinch or two of sea salt Freshly ground pepper A few pine nuts Drizzle of olive oil. Pesto is a stable of summer. Dad looked it up and told us it was called Portulaca (portulaca oleracea) a wild-growing edible found in North America as far back as 1430 AD, also known as purslane, verdolaga, pigweed, or—my personal favorite: little hogweed. Purslane contains more omega-3 fatty acids than any other leafy vegetable. Purslane contains more Omega-3 fatty acids than any other leafy vegetable. Country of origin Produced in. However, the leaves can be plucked off easily for a salty, yet not overpowering, accent to any dish. Ours is wild harvested on organic land, which is very rare, as it grows on a flooded organically certified field. Sea purslane is a succulent, crisp sea vegetable, with a naturally salty flavour. (A re-boot on why we need Omega-3’s? Dad promptly stopped treating purslane as a weed, and started eating it all sorts of ways, simply because it was edible and it was free. Buttered Sea Purslane The key with this delicious marsh land plant is simplicity. ), 3/4 cup good-quality parmesan cheese, grated. black peppercorns, fronds, fennel seeds, purslane, water, coriander seeds and 6 more. Make a list of your favourite things by clicking on the heart. Planning to tell my dad “…you’ll never guess what I just ate at a fancy restaurant,” I did a little research first and, Wow! Nutricized Purslane Edible Wild Food. Result should be slightly chunky, not creamy like baby food. In the Caribbean, it is even used to treat puncture wounds from venomous fish - the sea purslane is pounded into a paste and slathered over the injury. This will come in handy when placing your orders. 1 lb purslane, cleaned and most of the stems removed (NOTE: leave a few tender pieces of stem in–they’re high in Vitamin C. Save the rest for snipping in to a truly Greek salad with tomato, onion, garlic, oregano, feta cheese and olive oil.) I like to be wild, really crazy here, and use whatever unusual greens and herbs I have got from the market. Fast forward 30 years. According to Washington, D.C.’s Center for Genetics, Nutrition and Health, Omega-3s are  “essential for normal growth and development and may play an important role in the prevention and treatment of coronary artery disease, hypertension, diabetes, arthritis, other inflammatory and autoimmune disorders, and cancer.”), Lets tally that up: Grows like a weed…tastes delicious… is incredibly good for you. The stalks are sturdy and woodsy, so they’re not ideal for adding into dishes. 2 bunches of wild garlic (or 1 bunch of wild garlic and 1 bunch of sea purslane) Your email address will not be published. chopped onion, leaves, purslane, chia seeds, lemon, garlic salt and 3 more . Wild sea purslane, on the other hand, is a really interesting herb that grows wild on the banks of the British coast. Ours is wild harvested on organic land, which is very rare, as it grows on a flooded organically certified field. The UK ; How to prepare. Turns out this wild thing is fantastically good for you. Snap it up while you can – the season is short. This week I found succulent, vitamin C laden purslane from Heaven's Harvest Farm. Make pesto: Combine all ingredients, except the olive oil in a food processor and pulse until incorporated. The rest of us did not. Buy any 3 selected Steenbergs spices & get 10% off, You'll need to log in to leave a rating & comment, We will send you weekly emails full of news from the organic fields, the newest additions to our shelves, exciting offers, events, recipes and general veg based fun. It packs a whole load of flavour, saltiness and crunch so for this I used the same method as I would with spinach- wilted with butter, a dash of olive oil and black pepper. Smashed Potatoes with Roasted Garlic, Sunchokes & Spinach, Brussels Sprout Petals with Bacon, Onion & Maple, Alt Spanikopita: Kale Pie with Onion & Preserved Lemon, Need jello recipe for my mother in law (72 yrs old) and she has lost the recipe, 1 lb purslane, cleaned and most of the stems removed (NOTE: leave a few tender pieces of stem in–they’re high in Vitamin C. Save the rest for snipping in to a truly Greek salad with tomato, onion, garlic, oregano, feta cheese and olive oil. 19 Likes, 0 Comments - The Depot (@the_depot_se) on Instagram: “Green means healthy... Pan seared Pollock, roasted Jerusalem artichokes & wild sea purslane pesto.…” Required fields are marked *. Wild Sea Purslane Pesto . We’ll never share your details with anyone else and, of course, you can opt out at any time. This is why they are commonly used to thicken soups. https://www.abelandcole.co.uk/recipes/wild-sea-purslane-pesto But it tastes good with just about anything. Sea purslane can be lightly boiled for a few seconds to remove some of its saltiness, but that taste of the sea is really its charm, so it’s best eaten raw. They always taste good, because with fresh beautiful ingredients, how could it not. It’s velvety to the touch, like sage, but literally tastes like the sea when you chew on it raw. Purslane Borek Give Recipe. You can see our full privacy policy, Black Peppercorns, Fairtrade, Organic, Steenbergs (55g), Extra Virgin Olive Oil, Organic, Abel & Cole (500 ml), A handful of wild sea purslane, leaves only.