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Frozen Purslane

Learn how to properly freeze purslane to preserve its flavor and nutrients, allowing you to enjoy this nutritious green all year round.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Mediterranean, Mexican, Middle Eastern
Calories: 20
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bunch Fresh purslane
Tools and Materials
  • 1 unit Colander or strainer For cleaning purslane
  • 1 unit Paper towels or salad spinner To dry purslane
  • 1 unit Freezer bags or airtight containers For storage
  • 1 unit Ice cube trays Optional for portioning

Method
 

Preparation
  1. Wash the fresh purslane thoroughly under cool water, swishing it around to remove dirt and bugs.
  2. Trim away any woody stems or wilted leaves to keep only the freshest parts.
  3. If desired, blanch the purslane by dipping it in boiling water for 1-2 minutes, then immediately transferring it to an ice bath.
  4. If skipping blanching, ensure that the purslane is dried completely to avoid freezer burn.
Freezing Purslane
  1. Lay the cleaned and dried purslane flat on a baking sheet, ensuring the pieces aren’t clumped together.
  2. Freeze the purslane for 2-3 hours or until solid.
  3. Transfer the frozen pieces into a labeled freezer bag or container to prevent clumping.
  4. Optionally, chop the purslane and pack it into ice cube trays, cover with water or broth, and freeze for easy portions.

Notes

Purslane can last up to 12 months in the freezer. For the best quality, use it within 6-8 months. To revive frozen purslane for salads, soak in cold water for a few minutes before patting dry.