The Great Purslane Giveaway

Posted Jul 15th, 2012 in Eating Niagara

The Great Purslane Giveaway

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If you want to eat my purslane, I will gladly let you.

Goji berries, açai, chia seeds, pomegranate — they're all superfoods.

Getting your fill of these latest buzzwords among the health food-eating masses may be super good for you but it can also be super expensive.

But what if you had the chance to get your hands on a vegetable with more omega-3 fatty acids than fish and for free? One that was also packed with calcium, magnesium, potassium and beta-carotene?

Well, now is your chance. I have a garden full of anti-oxidant rich purslane — that succulent weed that most people think is a pain in the butt when really, it's a delicious, healthful wild food that I feel grateful for having in such abundance.

Still, there are only so many of those tear drop leaves and juicy red stems that one person can eat. And I'm not one of those content to merely toss it on the compost heap to rid my garden of it and give my peppers more room to grow.

So I'm giving it away to any curious, adventurous person or diehard purslane fan who wants it. OK, I realize to some, giving away free weeds may seem like the worst prize known to man but given the benefits of eating these plentiful pretties, I think there could be worse freebies. A box of Lucky Charms comes to mind. Or a David Hasselhof CD.

Not yet convinced you want some purslane? It's a hugely popular salad green in Turkey and other Mediterranean and Middle Eastern countries.

My favourite use of purslane is in a salad choc full of it, parsley and tomatoes with a simple oil and vinegar dressing. Unlike regular leaf lettuce, purslane can hold its hold and doesn't get limp or mushy.

But purslane, ever the accommodating wild edible (except for when you're trying to grow carrots in the same space it springs up), can even be pickled. I don't think I've ever seen a simpler pickling how-to than one that calls for clean jars, cider vinegar and garlic to help extend the shelf life of this luscious green. But alas, there is one.

Ready to give it a try now? If you live in Lincoln, St. Catharines, Thorold or Niagara-on-the-Lake, I will happily pick my purslane for you and deliver it to your door for you to enjoy.

Just drop me a line at eatingniagara@gmail.com and my purslane is your purslane.

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