Pickled Purslane

My house has a longish rocky driveway and purslane grows like crazy along the edges. I also find it in my garden beds, so I eat it quite a lot. I love its slightly sour flavor raw in salads, and I occasionally cook with it. But it never occurred to me to make pickled purslane until I saw a recipe in Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving by Kevin West.

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I am new to Kevin’s work (he also has a blog called Saving the Season) and I really enjoy his writing. I own many preserving books but have found Saving the Season to be particularly charming. I’ve loved everything from the book I’ve made so far this summer, including several types of jams and the Sunshine Pickles…Kevin’s recipes are truly inspiring and unique.

Pickled Purslane | Healthy Green Kitchen

Purslane is an edible wild plant with an incredible nutritional profile. According to herbalist Susun Weed, purslane is an excellent source of beta-carotene, vitamins C and E, as well as the minerals calcium and magnesium. Purslane is also a source of the omega-3 fatty acid ALA (alpha linolenic acid). This recipe is easy to make except for one thing: you have to pluck the leaves from the purslane stems (and 1/4 pound is A LOT of purslane leaves!). This is a bit of a pain to be sure, but if you quiet your lazy bits and get meditative about it, you may actually enjoy it. I did.

Pickled Purslane | Healthy Green Kitchen

So how do you eat pickled purslane? Kevin suggests serving it with sandwiches or charcuterie. I like it straight out of the jar…I’ve found it to be a welcome addition to scrambled eggs and enjoy it tossed into salads, too.

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Black Barley, Purslane and Watermelon Salad

I featured watermelon in this recipe just last week. I wouldn’t normally showcase it again so soon, but this salad was SO good…I had to share! The inspiration for my Black Barley, Purslane and Watermelon Salad was this Tabbouleh with Watermelon which appears in the July issue of Martha Stewart Living. I am a huge … Read more

Greek Salad with Heirloom Tomatoes and Purslane

I recently read the Greece issue of Saveur Magazine from cover to cover. The stories, the photos, and the recipes were so compelling that my immediate reaction upon finishing was to run to the computer to find out how much it was going to cost me to get to Greece. Sadly, I can’t afford that … Read more