Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Inventory, bunch : 0
This item was last sold on : 07/14/17
Purslane has oval shaped, muted green leaves and thick red hued succulent stems. Toothsome and juicy, Purslane has a slightly tart and bitter flavor with hints of lemon, sometimes described as sweet and sour.
Preferring warm sunny days, Purslane thrives in warm climates, the flowers blooming in early summer.
Purslane, botanically known as Portulaca oleracea, is also sometimes referred to as 'pigweed'. Purslane is a summer annual and is often confused or mistaken for minor's lettuce, an unrelated winter plant. Purslane is a member of the Portulaca family, which has some thirty genera and 300 species, mainly indigenous to the tropics and subtropics.
Purslane contains the most omega-3 fatty acids of any other green vegetable. Purslane also contains high amounts of vitamins A and C, as well as moderate amounts of magnesium, potassium and calcium.
Purslane's succulent texture makes it prefect for preparing and eating raw. Add to summer salads for a bright flavor addition and chewy texture. Chop and add to a fruit salad or salsa for a unique twist. Purslane can be steamed and added to soups and stews or tossed quickly in a saute pan along with other vegetables for a healthy and refreshing side dish.
This herb is very popular in Mexico, where it may be called verdolagas. It can be added to tortillas and salsas to create extra flavor and texture. It is said that Purslane was one of Gandhi's favorite foods.
Purslane's exact origin is unknown but it is believed to be native to Central Asia or Europe. There is evidence of Purslane being cultivated and consumed by the Egyptians as far back as 2,000 years ago. Purslane currently grows wild throughout North America, but was discovered first in 1672 growing in Massachusetts.
Recipes that include Purslane. One is easiest, three is harder.
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