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Ingredient of the Week: Purslane

Has more beta-carotene than spinach [1], and is higher in omega 3’s than most fish!

I stumbled upon this vibrant green at the local farmers market and wanted to use it right away! It has a distinct appearance as it has thick stems and small green leaves that seemed too adorable to eat. Yes, I just said the leaves were adorable! This plant, Purslane, is often mistaken for a weed but thankfully not by me or the wonderful farmers who brought it to the market in Brooklyn last week!

This magnificent green is called Purslane or Putulaca oleracea, and grows in abundance during the spring and summer months. This green is incredibly rich in omega 3 fatty acids which are essential for every cell in our body but in particular, our nervous system and brain. Omega 3’s are all the craze these days, rightfully so, but Purslane has been used for centuries in European and Asian cultures as a remedy for arthritis, and various inflammatory ailments. [2]

Taste: subtle flavor but delicious- very similar to spinach

Texture/shape: comes in egg and oval like shapes, carries moisture in the leaves, easy to chew

Storage: use it right away if possible but if you can’t, wrap it in a moist paper towel, wrap it in old newspaper and then pop it in the fridge.

Use: can be added to salads and yes of course, smoothies!

Check out how I played around with purslane and how I loved every second of it!

 My Mega Omega 3 Blueberry and Purslane Smoothie

All the ingredients for my Mega Omega 3 Blueberry and Purslane Smoothie! Hemp seeds, lemon juice, mint, purslane, blueberry and a banana!

 

 

 

 

 

 

 

 

 

 

 

 

The result: very refreshing and delicious way to consume superfoods and amazing greens like Purslane!

 

 

 

 

 

 

 

 

 

 

 

 

Mega Omega 3 Blueberry and Purslane Smoothie

Ingredients

  • 2 cups of frozen berries (berry of choice)
  • 1/2 cup of hemps seeds
  • 1 cup of purslane
  • 1 cup of mint
  • 1 banana
  • 2 cup of filtered water (or more depending on desired consistency)
  • 1/2 lemon juice

Directions

Combine in a high speed blender and blend for about 1 minute. If you are using a high speed blender like the Vitamix or Blendtec, it should only take about 45 seconds to 1 minute.

Try Purslane out this week, toss it in a salad, smoothie or get creative with it and post how you found ways to incorporate this amazing green into your diet! Post below if you have worked with Purslane before or you too think the leaves are adorable 🙂

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References 

1. Thomas M. Zennie and C. Dwayne Ogzewalla (1977) Ascorbic Acid and Vitamin A Content of Edible Wild Plants of Ohio and KentuckyJournal Economic Botany 31:76-79.

2. http://www.prairielandcsa.org/recipes/purslane.html

 

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  • Lindsey Pennington

    Purslane grows all around our area in southeastern PA. It definitely masquerades as a weed. Makes me laugh that people pay money for it at our co-op when it’s probably growing in their yard 🙂

    • How cool Lindsey, thanks for sharing! Tell your co-op friends to look around them and start foraging for purslane and other cool herbs/greens!

  • Jane Davey

    Thanks for the info and recipe for using this plant that has inded disguised itself as a “weed” in my vegetable garden. It’s always great to find a use for things that grow so readily in all of the climates I have lived in so far… New York, Connecticut, Delaware and even here in the high plains desert of Colorado!

    • Glad you enjoyed the post Jane! It is pretty cool how there are so many edible plants and herbs all around us 🙂