Purslane: how to cook, how to eat

Recipes for cooking garden purslane are quite diverse. It is consumed fresh, stewed, fried, canned for the winter. This weed grows on wet sandy soils, common in vegetable gardens and summer cottages.

The use of purslane in cooking

Purslane recipes use the entire aerial part of a young plant. During flowering, the stems become fibrous and harder, during this growing season, leaves are used that remain soft and juicy.

Garden purslane is characterized by a pleasant vegetable smell and the presence of acid in the taste, vaguely reminiscent of arugula.

Garden purslane is included in many recipes for preparing dishes of Italian cuisine (mainly Sicilian). It is used as a filling for pies, included in salads, and make seasonings.

The use of garden purslane in cooking is due not only to taste. In terms of protein content, the plant is not inferior to mushrooms, and in terms of the concentration of fatty acids, for example, Omega 3, it is equated to fish.

Purslane recipes

Basically, garden weed is used to prepare salads with the addition of vegetables and fruits. Stew, fried with eggs, make seasonings. The useful composition remains unchanged after heat treatment, so the plant is suitable for harvesting for the winter. It is used as a side dish, it is used to prepare first courses. The most popular recipes from garden purslane with a photo will help diversify the menu.

Purslane salad recipe

The leaves and stems of the plant are used to prepare the salad. Olive or sunflower oil and wine vinegar are used as a dressing; for piquancy, you can add a little mustard.

Preparation:

1. The plant is undersized with stalks creeping along the surface of the soil, therefore, after harvesting, they must be washed well under the tap.
2. The raw materials are laid out on a clean napkin so that the remaining moisture is absorbed.
3. The garden grass is cut into pieces, placed in a salad bowl and salted to taste.
4. Mix oil with vinegar, add mustard to taste.

Pour the dressing over the dish and mix well

Purslane and apple salad recipe

It is better to take an apple for a salad of a green variety, hard, sweet and sour; to prepare a standard portion, you will need 1 pc. and the following components:

• canned corn - 150 g;
• olives - 100 g;
• onion - 1 head;
• walnut kernels - 3 tbsp. l .;
• grass - in free proportion;
• oil, salt and pepper to taste.

Recipe:

1. The stems and leaves are washed, dried and cut.
2. Peel off the apple and remove the core with seeds, shape into thin slices.
3. The olives are divided into rings, mixed with corn.
4. Cut the onion into half rings.
5. All components are combined in a salad bowl.

Season with oil, taste, adjust for salt, if desired, sprinkle with lemon juice on top

Purslane and cucumber salad

In the recipe, cucumbers and garden herbs are taken in the same proportion. As additional components are used:

• bow - 1 medium head;
• mint leaves - 6 pcs.;
• oil, salt, vinegar, pepper - to taste.

Preparation:

1. The cucumber is cut lengthwise and cut into half rings.
2. Processed greens are molded into arbitrary parts.
3. The onion is cut into thin slices.
4. All components are connected.

Salad is salted, vinegar and pepper are added to taste, seasoned with oil

Purslane with tomato sauce

For a purslane dish you will need:

• carrots - 1 pc.;
• garden grass - 300 g;
• tomato juice - 250 ml;
• onion - 1 pc.;
• dill and parsley - ½ bunch each;
• salt to taste;
• sunflower oil - 50 ml.

Recipe sequence:

1. Processed stems and leaves of grass, chopped and boiled for 3 minutes in salted water, discarded in a colander.
2. Pass the carrots through a grater.
3. Chop the onion.
4. Vegetables are sautéed in a frying pan.
5. Combine the components in a quenching container, add tomato juice, boil for 5 minutes.

Salted to taste, pepper and sugar can be added if desired

Scrambled eggs with tomatoes and purslane

For the dish take:

• egg - 4 pcs.;
• garden purslane - 200 g;
• tomato - 1 pc.;
• sunflower oil - 1 tbsp. l .;
• sour cream or mayonnaise - 30 g;
• spices to taste;
• parsley and dill for decoration.

Recipe:

1. Prepared garden purslane is chopped into small pieces and fried for 3 minutes.
2. Cut the tomatoes into slices, add to the pan, and stand for 2 minutes.
3. Eggs are beaten with salt and pepper, poured into the piece, covered with a lid and kept until tender.

The greens are finely chopped to serve.

Put scrambled eggs on a plate, add a spoonful of sour cream on top and sprinkle with herbs

Garlic Sause

Spicy lovers can use the recipe for garlic sauce. Seasoning is prepared from the following ingredients:

• garden purslane - 300 g;
• garlic - ½ head;
• pine nuts, can be replaced with walnuts - 80 g;
• vegetable oil - 250 ml;
• salt and red pepper to taste.

Recipe for garlic and purslane sauce:

1. The processed greens are ground in a blender together with the nuts until smooth.
2. Chop the garlic in a mortar or fine grater.
3. Combine all the ingredients, taste for salt, adjust to taste.

Oil is placed in a small container, brought to a boil, a mixture of purslane and walnut is poured, when the mass boils, garlic is introduced.

The dressing is served cold with meat or chicken.

Purslane fried with garlic arrows

A fairly common recipe for processing garden purslane is frying with garlic shoots. An appetizer is made from the following ingredients:

• arrows of garlic and purslane greens in the same amount - 300-500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• frying oil - 2 tbsp. l .;
• spices to taste.

Recipe:

1. Heat a frying pan on the stove, sprinkle chopped onions.
2. Carrots are rubbed on a coarse grater, when the onions become soft, pour into the pan.
3. Garden purslane and arrows are cut into equal parts (4-7 cm).
4. Sent to carrots and onions, fried, add spices.

When the dish is ready, turn off the fire, cover the pan with a lid and leave for 10 minutes.

You can add cumin, chili, mayonnaise or serve without additional ingredients to potatoes or meat

Purslane stewed with rice and vegetables

Steamed vegetables are good for humans. For the dish you will need:

• rice - 50 g;
• onions - 100 g;
• garden purslane - 300 g;
• carrots - 120 g;
• sweet pepper - 1 pc.;
• spices to taste;
• frying oil - 2-3 tbsp. l.

Cooking garden purslane with rice:

1. Finely chop the onion and fry in oil.
2. Grated carrots and chopped peppers are added, and kept until tender.
3. Vegetables are placed in a saucepan, rice is added.

Chopped purslane is added to the container, covered and stewed at low temperature until the cereal is cooked. Spices are added before completing the process.

The rice dish is eaten cold

Risotto with purslane

The set of products is designed for 2 servings:

• parboiled rice - 200 g:
• garden purslane and parsley - 100 g each;
• dry wine (preferably white) - 200 ml;
• butter and olive oil - 2 tablespoons each;
• spices to taste;
• garlic - 1 slice.

Recipe:

1. Rice is boiled, washed with cold water, left in a colander to glass the liquid.
2. Coarsely chopped purslane and boiled for 3 minutes. in salted water, drain the liquid and remove excess moisture with a kitchen napkin.
3. The garlic is crushed, the parsley is finely chopped and the workpiece is mixed.
4. Oil is poured into the pan, then purslane and wine are added, covered and stewed for 3 minutes.
5. Garlic and parsley are added to the pan, rice is poured and mixed well.

Soak for 2 minutes, adjust the taste with spices and add butter.

The risotto can be sprinkled with cheese shavings on top

Purslane soup

A set of products for 1 liter of meat broth:

• garlic - ½ head;
• potatoes - 300 g;
• garden purslane - 200 g;
• oil - 2 tbsp. l .;
• onion feathers - 30 g;
• tomatoes - 2 pcs.;
• spices to taste;
• ginger root - 40 g.

Recipe:

1. Fry the garlic in a frying pan with oil until half cooked, add chopped ginger, keep on fire for 5 minutes.
2. Add chopped or grated tomatoes to the mass, stew for 3 minutes.
3. Shredded potatoes are placed in a boiling broth, boiled until tender.
4. Garlic with tomatoes is introduced, the mass is allowed to boil, chopped purslane and spices are added.

The fire is removed and the dish is allowed to brew for 0.5 hour.

Sprinkle with green onions before use, add sour cream or mayonnaise if desired

Purslane cakes

Tortillas can be made on their own or purchased ready-made. Purslane and additional components are used for filling:

• dill - 1 small bunch;
• garden purslane - 400-500 g;
• cheese - 200 g;
• vegetable oil - 2 tablespoons;
• milk - 200 ml;
• butter - 75 g;
• flour - 400 g;
• salt and pepper to taste.

Make a dough for flat cakes from milk, vegetable oil, salt.

Making cakes with garden purslane:

1. Greens are washed and cut in small pieces.
2. Send the workpiece to boiling salted water, boil for 2-3 minutes, put it in a colander.
3. The dill is finely chopped.
4. Grind the cheese.
5. The dough is divided into 4 equal parts, they are also served with cheese.
6. Dill and pepper are poured into purslane, salt can not be added, since it is used for cooking. Divided into 4 parts.
   
   

   Four cakes are rolled out of the dough

7. Purslane is placed in the center, cheese is placed on it.
8. Cover the portion of the cake that is free of the filling with butter.
9. First, cover the central part on both sides with a cake, apply oil to the surface, and connect the remaining opposite ends. Slightly flatten.

Put the frying pan on the stove, heat it with oil, put the cakes and fry on both sides until golden brown.

Purslane garnish

Prepared from the following components:

• purslane - 350 g;
• frying oil - 2 tablespoons;
• garlic - 2 teeth;
• onion - 1 head;
• salt and pepper to taste;
• tomato - 1 pc.;
• lemon juice - 1 tsp

Recipe:

1. Purslane is cut and boiled in salted water for 3 minutes.
2. Put chopped onions in a frying pan, saute, add crushed garlic, chopped tomato before readiness, stand for 3-5 minutes.
3. Add the herb and stew for 5 minutes.

They taste it, adjust the salt, add pepper, pour over the finished dish with lemon juice.

The product is suitable as a side dish for baked or stewed meat

Purslane cutlet recipe

Lovers of cutlets can use the following recipe. Required products:

• minced meat - 200 g;
• boiled rice - 150 g;
• raw and boiled egg - 1 pc.;
• flour or bread crumbs for frying;
• garden purslane - 350 g;
• pepper, salt - to taste;
• vegetable oil - 60 g.

Cooking cutlets:

1. Finely chop the grass and boil for 2-3 minutes.
2. When the water drains, squeeze the mass with your hands.
3. Finely chop the boiled egg, combine in a bowl with minced meat and rice.
4. Purslane is added, a raw egg is driven in, spices are introduced.

The mass is well kneaded, cutlets are formed, rolled in flour or breadcrumbs and fried in oil.

Mashed potatoes are suitable as a side dish.

Harvesting garden purslane for the winter

The plant is suitable for winter harvesting; after processing, the aboveground part of the culture does not lose its shape. It tolerates thermal effects well, completely retains its useful chemical composition. Suitable for pickling, for medicinal purposes, stems and leaves can be dried.

How to pickle purslane

A plant harvested during flowering is suitable for this type of processing. Procurement process:

1. After collecting, the grass is washed well.
2. Boil in water for 7 minutes, the time is counted from the moment of boiling.
3. Glass jars and lids are pre-sterilized.
4. With a slotted spoon, they take out the greens from the boiling water, put the blank in a container, pour it with marinade and roll it up.

For 1 liter of marinade you will need: 2 tbsp. salt, 1 tbsp. sugar and 1 tbsp. tablespoons of vinegar.

Pickled garden purslane is ready to eat in a day

The hermetically sealed product can be stored for no more than 1 year.

Purslane marinated for the winter with onions and garlic

Composition of winter harvesting:

• vinegar essence - 1 tbsp. l .;
• water - 6 l;
• grass - 2 kg;
• onions - 2 pcs.;
• garlic - 1 head;
• salt to taste.

Processing process:

1. Water is poured into the container, brought to a boil, salted.
2. Pour the chopped garden purslane.
3. Boil the herb for 4 minutes. add essence, turn off the stove.
4. Chop the onion and garlic at random.
5. Layers of vegetables and workpieces.
6. Pour marinade over.

Banks are sterilized for 15 minutes and rolled up.

Drying

The grass is juicy, the leaves are thick, so the drying process will take a long time. After harvesting, there are several ways to dry the plant:

1. The stems, together with the leaves, are laid out on fabrics in a ventilated room, periodically turned over.
2. The shoots of the plant can be cut into pieces and dried.
3. Garden purslane as a whole is strung on a string and hung in a draft, provided that the sun's rays do not fall on the raw materials.

Expiration date - until next season.

Collection rules

Raw materials are harvested for drying in the spring (before the flowering period). Young side shoots are taken. If the main stem is not rigid, it can also be used for medicinal harvesting. For pickling, all parts of the plant are suitable, they are harvested before budding or during flowering. Flowers are not used, they are cut along with the peduncles. Stems and leaves are well revised, substandard areas are removed and processed.

How to eat purslane

The herb has medicinal properties, but an excess of elements found in the plant can cause diarrhea. After heat treatment, this quality is preserved in the garden purslane, therefore the daily rate should not exceed 250 g both in raw and processed form. But this is an average figure, for each the rate will be individual. In case of problems with stools, in the form of constipation, the raw plant can be consumed in any quantity, if there are no contraindications.

Limitations and contraindications

It is not recommended to use garden purslane for food with the following pathologies:

• bradycardia;
• hypertension;
• low blood pressure;
• mental disorders;
• chronic diseases of the kidneys, liver;
• dysbiosis with diarrhea.

During lactation, it is better to refuse to use dishes with purslane. With care, the herb is included in the menu during pregnancy.

Conclusion

Recipes for cooking garden purslane are quite diverse: they use it fresh, make an assortment with tomatoes and cucumbers, fried with eggs or garlic arrows. The plant is harvested for the winter in dried or pickled form.

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