The Pleasant Crunch of Purslane

[lsanderson]

By FLORENCE FABRICANT
Published: July 6, 2010

It’s not a summer icon like sweet corn, but you don’t have to wait for purslane, with its pleasant crunch and lemony tang. There seems to be more of this succulent plant than ever in the Greenmarkets, with several varieties available. They’re delicious, versatile, inexpensive and packed with nutrients like vitamin C and omega-3 fatty acids. In Turkey, the leaves and chopped stems are tossed with garlic, salt and yogurt thinned with a little olive oil. Mint, diced tomatoes, potatoes or beets can be added, and a dusting of sumac, Aleppo pepper or chili flakes adds flourish. Purslane can also be mixed into soups and stews at the end of cooking, and does well in a vichyssoise. More

Comments

[don-fitch.livejournal.com]

Thanks for the quote, even though my antique browser can't cope with the NYT website. At last, something useful to do with the pussley (as my grandmother insisted that it should be pronounced) that I ought to be weeding-out from parts of my garden. The Turkish salad sounds especially useful because I have excess garlic (and onions & scallions), tomatoes (cherry-type), mint, and beets.