Apparently this absolutely delicious leaf has been cursed as a weed until relatively recently. I’ve eaten this as a very simple salad and can’t wait to ensure a continuous supply for myself. The Purslane was dressed with an organic natural yoghurt which had been mixed with fresh oregano, freshly ground sweet pepper and a little mayo.
Actually, I was just very excited by the taste of this plant and it wasn’t until I googled it that I discovered how highly rated it is for its health benefits. So those of you who have a garden or allotment, get growing the Purslane. Here’s hoping that Pat & Heidi are already growing it on Juliasdale Organic Farm.
Here’s a little nutritional data –
“Why it’s Healthy: Purslane has the highest amount of heart-healthy omega-3 fats of any edible plant, according to researchers at the University of Texas at San Antonio. The scientists also report that this herb has 10 to 20 times more melatonin—an antioxidant that may inhibit cancer growth—than any other fruit or vegetable tested”.