Purslane grows wild in Iowa and is both delicious and nutritious! It’s a succulent with a crisp texture and lemony flavor. The leaves and stems are both edible. Try substituting for spinach or watercress.
Purslane keeps in an unsealed bag in the fridge for one to two weeks. We’ve heard it makes good relish, but we’ve yet to find a recipe!
Purslane is good fresh in salads or as a garnish for any dish. It’s also good cooked briefly in a stir-fry. Wash it well, chop it into small pieces, and start experimenting!
- Purslane would be a delicious addition to this Fresh Summer Salad
- Add some brightness to a kale salad (or any salad)
- Add it at the end of a stir-fry
- Try it in pesto!
- Try it on sandwiches, or anywhere you’d use spinach
- Peanut Butter Greens