Culinary usage
Although purslane is considered a
weed in the
United States, it may be eaten as a
leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of
Europe,
the middle east,
Asia, and
Mexico.The stems, leaves and flower buds are all edible. Purslane may be used fresh as a
salad,
stir-fried, or cooked as
spinach is, and because of its
mucilaginous quality it also is suitable for
soups and
stews.
Australian Aborigines use the seeds to make
seedcakes.
Greeks, who call it andrakla (αντράκλα) or glystrida (γλυστρίδα), fry the leaves and the stems with
feta cheese,
tomato,
onion,
garlic,
oregano, and
olive oil,
add it in salads, boil it or add to casseroled chicken. In Turkey,
besides being used in salads and in baked pastries, it is cooked as a
vegetable similar to spinach. In
Albania it is called
burdullak,
and also is used as a vegetable similar to spinach, mostly simmered and
served in olive oil dressing, or mixed with other ingredients as a
filling for dough layers of
byrek.
In the south of Portugal (Alentejo), "baldroegas" are used as a soup
ingredient. Because of its high water content Purslane cooks down quite a
bit. Pick more than you think you will need. Makes a quick cold soup in
hot weather by cooking and blending together with other vegetables. More info found in the source of this article: Wikipedia: Purslane
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