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Clustered and succulent, Purslane is a clover-like herb that bears small, wedge-shaped, oblong and dark, green leaves on its reddish-tinted, smooth and juicy stems. Flavorful and crunchy, the entire plant can be used, the stems being the most succulent. Raw stems offer a mild slightly sour, tangy flavor.
Purslane is available from Coleman Farms in the fall and early winter.
The high content of alpha linolenic acid present in purslane, a type of the omega-3 fatty acids, lowers blood pressure and cholesterol levels.
Purslane is also known as verdolagas or Mexican parsley. Prepared fresh or cooked, purslane features widely in Latin cuisine and may be paired with tomatoes, onions, garlic, tomatillos, cucumber, tortillas, pork and meat. Season carefully as purslane has a high natural salt content. Keep dry and refrigerated until ready to use.
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.
Purslane is locally grown at Coleman Farms, Carpinteria, California. Coleman Farms has been growing premium products since 1964. Specializing in lettuce varieties, more than one hundred garden-fresh edibles flourish on this successful farm's fertile ten acres.
Recipes that include Purslane. One is easiest, three is harder.