Purslane

Purslane is a tender, juicy leafy green with a fresh, slightly tangy flavour and crisp little stems. It’s great raw in salads, but also delicious briefly stir-fried or folded through a warm mash at the very end.

Latin name: Portulaca oleracea
Origin: (sub)tropical and temperate regions worldwide
Height: 10–30 cm
Life cycle: annual

Description

Purslane is a low-growing plant with fleshy leaves and stems that hold moisture. In the Netherlands you’ll often see “winter purslane” sold in shops; botanically that’s a different plant (Claytonia perfoliata) with softer, rounder leaves. Common purslane has firmer, thicker leaves and a distinctly juicy texture.

In the kitchen

Raw, purslane is lovely with a simple vinaigrette, for example with cucumber, tomatoes, radishes, apple and a squeeze of lemon. Its gentle tang pairs well with richer elements such as salmon, eggs, avocado, yoghurt and soft cheeses. Cooked, it only needs a brief heat (30–60 seconds) or can be stirred into soup, pasta or mash right at the end to keep it fresh and green.

Storage & preparation

Keep purslane in the fridge and ideally use within 2–3 days. Rinse thoroughly and drain well; a little grit can hide between the fleshy leaves. Pat dry gently and chop thicker stems if needed. Purslane is best very fresh and doesn’t suit long cooking.