I discovered a new weed in my garden, and I am so excited to be sharing it with you! That sounds crazy, but this a great-tasting and nutrition-packed weed! Purslane is familiar to many gardeners. But instead of removing this weed, I decided to let a patch grow. But then I wondered – how to use purslane in recipes? Using this tasty plant, I tried a new purslane weed recipe- Purslane Tzatziki. I love the combination of dill, cucumber, and purslane mixed with yogurt and sour cream. Great for dipping vegetables, and as a dressing for salads, sandwiches, and meats.
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Purslane
Nutritionally, purslane is high in alpha linolenic (ALA), an essential omega-3 fatty acid found in grass-fed meats and eggs. In addition to being an excellent source of omega-3 fatty acids, purslane is very high in important vitamins, minerals, and antioxidants including one called glutathione. Glutathione performs many functions in the body, but one of interest is the detoxification properties in the liver.
The humble purslane is a source of calcium, magnesium, potassium, vitamin C and vitamin A.
One Cup of Cooked Purslane Contains:
| Calcium | 90 mg |
| Magnesium | 77 mg |
| Potassium | 561 mg |
| Vitamin C | 12 mg |
| Vitamin A | 2130 mg |
(from the USDA food analysis database)
Purslane is typically a low-growing plant with tear-shaped leaves. It makes a good ground cover in the garden preventing erosion and holding moisture in the soil, and its roots help to loosen the soil. I have watched it spread and grow, and where it is exposed to full sun, it has become stemmy with flowers and seeds. It reminds me a little of chickweed which tends to be very lush and green in the cool spring and becomes very thin and full of flowers and seeds as the summer progresses.
Purslane has a mild flavor.
My friend Krista at Forrest Green Farm is not only an amazing farmer, herbalist, and teacher, but an impressive cook, she has generously given me permission to share this very simple recipe.
Easy Print PDF Recipe Here
Purslane Tzatziki (Herb Yogurt Dip)
Ingredients
1 pound (1 pint) plain yogurt
1 cucumber, unpeeled, seeded
1 cup purslane leaves (stems, flowers, and seeds are OK, as they are all edible, but the
stems can be tough)
1 Tablespoon plus ½ teaspoon salt
½ cup sour cream
1 Tablespoon white wine vinegar
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
1 ½ teaspoons minced garlic
1 ½ teaspoons minced fresh dill
½ teaspoon freshly ground black pepper
Instructions
Place the yogurt in a cheesecloth or paper towel lined colander and allow the yogurt to drain over a bowl in the refrigerator.
Cut and seed the cucumber, then grate and toss with 1 Tablespoon of the salt. Place the cucumber/salt in another colander over a bowl and place in the refrigerator to drain.
Allow the yogurt and the cucumber to drain for 2 to 3 hours.
Finely chop or pulse the purslane in a food processor.
Transfer the drained yogurt to a large bowl. Pressing as much liquid as you can from the cucumber, add the cucumber to the yogurt.
Mix in the remaining ingredients.
The dip can be served immediately, but the longer it sits, the better the flavors combine.
Have you enjoyed any weed recipes lately?
~ Michelle
