Portulaca oleracea
Portulaca oleracea
OK this is not a cactus, but who says this thread only has to be about cactus?
In this thread we discussed eating "Purslane" or Portulaca oleracea:
http://www.cactiguide.com/forum/viewtopic.php?t=17923
As Buck mentioned in that post, the latest CSSA journal had an article about this plant and a soup recipe. Well having it in abundance in the vegetable garden and needing to weed it anyway, here is what happened:
In the garden -growing!
In the sink -washed!
In the pan - cooking!
In the pan - done!
In the bowl - eat!
I guess I could have used a better bowl for this, but there it is.
The soup was delicious, but then anything with that much onion and garlic is certain to be. I overcooked it and am going to do it again.
Ingredients:
1/2 Onion
1/2 head of garlic
1 tbsp Olive Oil
1 tsp salt
1.5 cups Portulaca
1 clove garlic -crushed
2 eggs
2 cups water
1 slice of cheese on top
That's it!
In this thread we discussed eating "Purslane" or Portulaca oleracea:
http://www.cactiguide.com/forum/viewtopic.php?t=17923
As Buck mentioned in that post, the latest CSSA journal had an article about this plant and a soup recipe. Well having it in abundance in the vegetable garden and needing to weed it anyway, here is what happened:
In the garden -growing!
In the sink -washed!
In the pan - cooking!
In the pan - done!
In the bowl - eat!
I guess I could have used a better bowl for this, but there it is.
The soup was delicious, but then anything with that much onion and garlic is certain to be. I overcooked it and am going to do it again.
Ingredients:
1/2 Onion
1/2 head of garlic
1 tbsp Olive Oil
1 tsp salt
1.5 cups Portulaca
1 clove garlic -crushed
2 eggs
2 cups water
1 slice of cheese on top
That's it!
All Cacti are succulents, but not all succulents are Cacti
- Peterthecactusguy
- Posts: 8862
- Joined: Fri Feb 19, 2010 7:49 am
- Location: Black Canyon City, Arizona
Ha! Yes, absolutely. It is darker than the picture in the CSSA journal because I over-cooked it. Not burning it, but much of the water boiled off. I did another batch the next day and it was more watery soup looking, but I actually liked the thicker version better for taste.Avirosa wrote:Ultimate respect. I am sure it tasted better than it looked!
Just be ready to have garlic ooze out your pores afterward!
All Cacti are succulents, but not all succulents are Cacti
We use it fresh in salads or also just pick and munch in the garden (or woods). Surprisingly tasty and mild. Get it turgid so there is a good crunch and, as I recall, it is not so good once seeds begin to form. The Talmud mentions it as used for food and that was 1800 years ago... (Hope this does not violate the ban on religious discussions. )
Shmuel
PS the horticultural varieties don't taste so good.
Shmuel
PS the horticultural varieties don't taste so good.
Amazing plants, amazing form, amazing flowers...
Amazing cacti!
Amazing cacti!
- One Windowsill
- Posts: 544
- Joined: Mon Sep 12, 2011 5:27 pm
- Location: Manchester
I like a bit of purslane in a salad. They even sell it occasionally at my local organic store. It is quite acidic but used in small amounts adds to the taste nicely. Sometimes they confuse Claytonia (winter purslane) leaves with true purslane.
I have also had trimmings from the even more succulent relative Elephant Bush (Portulacaria afra) but they are more acidic and I have used the leaves chopped and mashed in a salad dressing, obviating the need for lemon or vinegar.
I have also had trimmings from the even more succulent relative Elephant Bush (Portulacaria afra) but they are more acidic and I have used the leaves chopped and mashed in a salad dressing, obviating the need for lemon or vinegar.
Looks Good Daiv. I've eaten it in the past with my grandmother (when I was little) and in my late teens and early twenty's when I went through a "Wilderness Survival" period. I ate Lots of things considered weeds back then.
I'm not really too crazy about mucilaginous vegetables (Okra included) so I don't think I'll be trying your recipe
I'm not really too crazy about mucilaginous vegetables (Okra included) so I don't think I'll be trying your recipe
I wasn't raised a Cactolic but converted to Cactolicism later in life
Re: Portulaca oleracea
Known as Kulfa saag in this part of the world. It grows in summer 40c plus and traditionally it cools down the body. It is sour if collected early in the morning(yummy) but it loses the sour taste if collected in the afternoon. Cooked with yoghurt.
- cactushobbyman
- Posts: 1437
- Joined: Sun Sep 11, 2011 8:01 pm
- Location: Sanger, California
Re: Portulaca oleracea
It grows wild around here and when my mother-in-law comes to visit, she makes a dish of it.
Re: Portulaca oleracea
Great. Remember it is a summer veg and it does beat the heat. Also if it works medicinally you might have a runny stomach but nothing to worry about. Herbal and Homoeopathic philosophy says a runny stomach means all the toxins are being ejected .
- greenknight
- Posts: 4824
- Joined: Tue Apr 30, 2013 4:18 am
- Location: SW Washington State zone 8b
Re: Portulaca oleracea
There are cultivated varieties that grow more upright with larger leaves, bred for use as a vegetable. I've grown it, very tasty and mild, gets slightly tart when it blooms. Not hard to control, though it will reseed if you let it.
Don't have the weed here.
Don't have the weed here.
Spence
- CactusBoss
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- Location: Illinois