Purslane is oval shaped vegetable with muted green leaves and thick red stems. Purslane has a bit tart and bitter flavor with lemon touch, sometimes have as sweet and sour.
It is available in summer season.
Purslane, has scientific name is Portulaca oleracea, also sometimes known as 'pigweed'. Purslane belongs to Portulaca family, which has some thirty genera and 300 species.
Purslane is full of omega-3 fatty acids of any other green vegetable. Purslane is rich source of high amounts of vitamins A and C, along with moderate amounts of magnesium, potassium and calcium.
Purslane's juicy texture makes it prefect for eating raw. Just add to summer salads for a bright flavor. Chop and add to a fruit salad or salsa for a unique twist. Purslane can be steamed and added to soups and stews or tossed quickly in a saute pan along with other vegetables for a healthy and refreshing side dish
Purslane's exact origin is unknown but it is found in Central Asia or Europe. Purslane was harvested and consumed by the Egyptians as far back as 2,000 years ago. Purslane currently grows wild throughout North America, but was discovered first in 1672 growing in Massachusetts.