Purslane

Other names: Purslane

Availability: Late Spring and Summer.

Source: Mexico and the United States.

Handling Tips: 50-55°F. Keep cool and dry. Do not chill below 50'

General Information: The leaves and stem may be eaten raw in salads or steamed and served with a cream sauce and butter. Raw, the leaves are rather nondescript in flavor but are high in moisture and very crunchy. The stem is also moist and crunchy but has a sour edge to it. Can be cooked with beef, lamb, or pork as it absorbs the flavor of the meats.

Recipes: 0