Purslane
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Purslane
Purslane, also known as portulaca, is a vigorous, low-growing annual that blooms in bright colors like pink, orange, yellow and is accented with...
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Portulaca oleracea Edible Uses
Purslane (Portulaca oleracea) is a great, easy-to-recognize edible plant used for food in many areas of the world. Some people object to its slippery texture when cooked; for this reason I often enjoy it raw in salads. My favorite variations are chopped into tomato-based salads with vinegar or lime, cilantro or other herbs, onion and cucumber, and maybe some whole grains. Yum! #wildfoodgirl #wildfood #Coloradoforaging #foragingthewest #foragingcolorado #ediblewildplants #foraging #wildcrafting #
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Purslane (Portulaca oleracea) is a great, easy-to-recognize edible plant used for food in many areas of the world. Some people object to its slippery texture when cooked; for this reason I often enjoy it raw in salads. My favorite variations are chopped into tomato-based salads with vinegar or lime, cilantro or other herbs, onion and cucumber, and maybe some whole grains. Yum! #wildfoodgirl #wildfood #Coloradoforaging #foragingthewest #foragingcolorado #ediblewildplants #foraging #wildcrafting #
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#NUNAR Botanical Name: Portulaca... - Chenab Valley Farming
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Purslane (Portulaca oleracea) season has started! This delicious succulent, filled with critical omega-3 fatty acids, is starting to pop up in the cracks of our urban/suburban world....proof nature loves us! It has thick, reddish stems and oppostie-alternating, smooth leaves. If cut it'll bleed a clear sap, not white! All above-ground parts of it are tasty raw, cooked (mixed with scrambled eggs is particularily good!), made into salsa, and even pickled. #foraging #texas | Merriwether's Foraging
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Purslane (Portulaca oleracea) season has started! This delicious succulent, filled with critical omega-3 fatty acids, is starting to pop up in the cracks of our urban/suburban world....proof nature loves us! It has thick, reddish stems and oppostie-alternating, smooth leaves. If cut it'll bleed a clear sap, not white! All above-ground parts of it are tasty raw, cooked (mixed with scrambled eggs is particularily good!), made into salsa, and even pickled. #foraging #texas | Merriwether's Foraging
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