PURSLANE is THE RAREST of foods and hardest to find as few markets have it. (Exception is Mexican mercados.) Problem is… the SEED IS so fine that it is DIFFICULT for farmers to grow by the acre, so they DON’T! It’s very Hard for adults with poor eyesight to HARVEST such fine seed. It’s smaller than SUGAR grains. Almost like FLOUR.
ONLY IN EGYPT, where PATIENT MEN BUILT THE PYRAMIDS, would anyone be able to harvest the tiny, fine, rare, PURSLANE SEED. The address of actual seedvendors can be googled up, last one I found was in Cairo. But he wasn’t in the first hundred today when I googled. There are seed providers across USA and CANADA
But DON’T WORRY; YOU PROBABLY have it growing in your garden, right now!It’s considered a WEED by AMERICANS. Not in Mexico. My maids used to arrive Spring or Summer mornings with bags of it. Couldn’t figure what they were thinking ‘til I tasted it in tomato, onion, garlic sauce maybe with some eggs scrambled in.
The recipe that will make you crave to eat purslane is simple. MEXICAN STYLE PURSLANE (Berdolagas is is name down there.)
PARBOIL AND DRAIN PURSLANE. You Simmer PURSLANE 2 minutes if that. A minute will do..) SET ASIDE. In olive oil, sauté garlic, onion, tiny wisp of jalapeno, (An option is torn up stale corn tortillas) for thirty seconds, add a few tomatoes, cut into small pieces, cook for a minute more. (or tomato sauce from cans.) When you have a red sauce, drop in a few beaten eggs, cilantro and turn off the heat. Add the parboiled, drained purslane (a few cups boil down small so go for FOUR CUPS of the herb. Or weed. Stir it around in the red sauce. Ready to eat. Stir, serve on basmati rice, with two organic, yellow corn tortillas per person.
NOW you can buy a package of this rare seed and grow this incredible vegetable Instructions for growing it yourself at http://www.plant-biology.com/Portulaca-Purslane.php The seed is available for a dollar a package and another dollar for stamp costs, by writing an email to Walid Abbas at Walid.firstname.lastname@example.org
HOW TO FIND IT. I only know of two places, the SUPER MARKET parking lot has mini gardens between the parking spaces. But plants are small as it is ill tended. I use it for ‘cuttings.’ I chop off inch or two long tops and root them easily in a flat in semi shade. Second place is curbs, in cracks in the cement. My children used to see me harvesting it large plants as the roots were under the cement, cool… and say MOM, how POOR ARE we that you think we can eat that? Dogs PEE there! “
But I’d serve up this mount of tomato sauced greens that look like vegetable spaghetti, with hot corn tortillas (no preservaties,) and even they learned to love it. They just won’t pick it off curbs.
Now, if you search around in your hills and gardens and YOUR yard is somehow GROWING Purslane? LUCKY YOU. When you find a few 'weeding' up your jardin, pick off the last six inches several times during summer but let it flower again in places and collect the seed in late summer using a newspaper, shaking the branches onto it. The seed is fine as sugar. But most of summer, you'll just go out there and pick the top six inches of branches off leaving stems and roots, and some short branches for next week.
I once did a little flower planting in a neighbor's yard, my summer stock, my fave flower. I saw she had bundles of purslane. Many big plants. She had good soil. She asked me to throw them in the trash. She was ignorant but I was polite and said nothing and just did my friend a big favor, weeding her whole yard, pulling out all the purslane, by the roots, bagging it up, taking it home, half to PLANT immediately, half to fridge. Wash/ drain, bag it up; It keeps well in the fridge. RECIPES BELOW.
Last, be sure to seed the plants by shaking over paper before you cook it up. I cut up envelopes from the mail, keep seeds on a special seed desk in boxes, to give away. See ANITA’S SEED LIST, ALL FREE
MEXICAN RECIPES FOR PURSLANE or BERDOLAGAS or VERDOLAGAS (they prounounce B and V the SAME)
PURSLANE WITH CHEESE
EN SALSA VERDE
COLD Verdolaga SALAD RECIPE:
PURSLANE IN TOMATO SAUCE
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