Green of the Week: Purslane

One of our favorites: Purslane. 

We suggest trying fresh plants, and especially young leaves and tender stem tips. The taste is similar to watercress or spinach with a hint of lemon. Use purslane in salads or on sandwiches instead of lettuce or pickles. Purslane can also be cooked as a potherb, steamed, stir-fried or pureed, but don't overcook! It can be substituted for spinach in many recipes. We're biased though and cooking these beauties seems a bit of a crime. 

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