Enjoy one of the few plants that contains omega 3 essential fatty acids.
Purslane (Portulaca grandiflora) is a common weed that contains many nutritive benefits, One of the most striking benefits is that it is one of the few plants that contains omega 3 essential fatty acids.. Purslane also contains high amounts of dietary minerals such as iron, magnesium, calcium, potassium and manganese. And it is high in vitamin A precursors, vitamin C and vitamin E. These vitamins are all known for their antioxidant powers. This edible weed also contain beta-cyanins and beta-xanthins, which also act as antioxidants.
This plant is considered a delicacy among forgers and in addition to being added to soup, it is delicious in salad, added to sir fry vegetables, cooked on it’s own as a vegetable, added to relish, tuna salad, egg salad and so many other dished. It is incredibly versatile. It also helps to hold moisture in the soil, so is an incredible herb to plant under your cultivated vegetables and plants. It is cooperative and grows well with others.
Whether you are familiar with this plant or just meeting it for the first time, I trust you will find inspiration and go outside for a nibble. If you are ambitious you can make the following refreshing summer soup.
This recipe is inspired by the Unblended Gaspacho recipe by Sally Fallon in the cookbook Nourishing Traditions.
Lemon Miso Dressing (see recipe below)
2 bunches scallions or other onion
2 red peppers
1 bunch celery
1 bunch radishes
1 quart chicken or beef stock
6 tomatoes (I prefer heirloom tomatoes, as they add superior flavor)
2 cups cut purslane
1 cup chopped purslane for garnish
1/4 cup finely chopped chives
Note: Chop all of the vegetables in very small pieces.
Lemon Miso Dressing:
2 tablespoons miso (fermented bean paste)
2 teaspoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 tablespoon tamari
1/2 cup olive oil
1 teaspoon minced peeled fresh ginger root
Blend all ingredients with a wisk or food processor.
Mix scallions, celery, peppers, cucumbers and radishes with lemon miso dressing to marinate. Refrigerate for 4-24 hours. Stir in purslane, stock and tomatoes. Ladle into soup bowls and garnish with purslane and chives.