Welcome to Witches Brew
Can't beat'em, eat'em! Many of you have probably seen this weed somewhere in your garden. For many years I pulled it out, only to discover it is very much edible. And tasty! I use it in my salads raw. BUT, it can be cooked, simmered, saut'ed, you name it. It's great!
Purslane's stem is round and smooth, and it trails along the ground like a small vine. Young plants have a green stem, but, with maturity, stems take on reddish tints. Purslane has small, oblong, green leaves, which form clusters. The leaves resemble small wedges and, like the stem, are juicy. Has that description of purslane whetted your taste buds yet for purslane cooking recipes?

Edible Landscaping Harvest: Picking and Using Purslane

In order to preserve purslane's juiciness for eating, harvest this delight of your edible landscaping in the morning or evening, when you won't have to compete with intense sunlight. Purslane can either be used raw in salads or sauteed as a side dish. In addition to the crispy texture you would expect from a succulent, purslane also has an interesting peppery flavor.

Although you won't find it at the salad bar of your local fast-food stop any time soon, purslane has made it onto the menu of a number of upscale restaurants.

But there's more to the eating of the herb, purslane than its use in gourmet recipes. Its benefits extend to nutrition. Okay, so you knew that was coming. After all, what article about eating weeds doesn't eventually get around to how nutritious they are? But did you know exactly how it is good for you?

Not only does purslane have leaves in Omega-3 fatty acid, but it also has stems high in vitamin C. Omega-3 fatty acids are instrumental in regulating our metabolism. Purslane contains a very high concentration of alpha-linolenic acid -- several times the concentration in spinach.

So don'tjust throw it away! Eat it instead! Join the many who now treat purslane as edible landscaping. And if your purslane is growing on the edge of a garden,you might want to consider pinching it instead of pulling it. That way, all summer you can enjoy healthful eating with this spicy succulent of edible landscaping.
Purslane Salad

2 cups purslane leaves and stems, chopped
2 cooked potatoes, chopped
4 cups mesclun salad greens or wild greens (i.e., lamb's quarters, lady's thumb, Asiatic dayflower)
1 bunch scallions, chopped
1 medium carrot, grated
1 red bell pepper, chopped
Mix together all ingredients, toss with Creamy Cashew Salad Dressing, and serve.

Purslane potato salad

6 medium potatoes, sliced and cooked
2 cups purslane, chopped
4 scallions, sliced
1 celery stalk, sliced
1 cup mayonnaise

Mix together all ingredients. Serve chilled.

Purslane Quiche

    Pastry for a 9-inch one-crust pie
    2 cups washed Purslane (leaves and small stems)
    2 cups shredded Swiss cheese (about 8 oz)
    1/2 cup chopped onion
    4 eggs
    2 cups heavy cream (can substitute half-and-half but baking time will increase)
    3/4 teaspoon salt
    1/2 teaspoon grated Nutmeg

Heat oven to 425-degrees. Prepare pastry and line pie pan.

Sprinkle chopped onion and 1 cup of the shredded Swiss in the pastry-line pie pan. Add Purslane.

Beat the eggs slightly then add in the cream, salt, and Nutmeg. Stir the cream/egg mixture, then pour the blended mixture into the pie pan.

Add remaining cup of Swiss cheese.

Bake 15 minutes. Reduce oven temperature to 300-degrees and bake 30 minutes longer, or until knife inserted near center comes out clean. Allow quiche to stand 10 minutes before cutting (if you can wait that long).

Serve in wedges.

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