Portulaca Culinary Guide

Discover the nutritional, medicinal, and culinary benefits of Portulaca, also known as purslane. This resilient plant is a versatile ingredient in various dishes, offering both health improvements and flavorful enhancements.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Main Dish, Salad, Smoothie, Soup

Cuisine: American, Healthy

Calories: 15

Ingredients Method Notes

Ingredients

For Salads

1 cup fresh Portulaca leaves Add for a crunchy texture.
1 medium cucumber Chop and add for freshness.
1 medium tomato Diced to enhance flavor.
2 tablespoons vinaigrette Use a zesty one for added flavor.

For Smoothies

1 handful fresh Portulaca Blends well with tropical fruits.
1 cup pineapple chunks For sweetness and flavor.
1 cup mango chunks Enhances the tropical kick.

For Soups and Stews

1 cup fresh Portulaca leaves Add at the end of cooking for nutrients.
4 cups vegetable broth Base for your soup or stew.

For Pesto

2 cups fresh Portulaca Use instead of basil.
1/2 cup nuts (pine nuts or walnuts) For texture and flavor.
1/2 cup olive oil Brings all the ingredients together.
1 clove garlic Adds a kick.

Method

Preparation

Wash the Portulaca leaves thoroughly under running water.
Chop the cucumber and tomato for the salad.
Gather all ingredients for each dish you want to prepare.

Cooking

To make the salad, combine Portulaca, cucumber, tomato, and vinaigrette in a bowl.
For the smoothie, blend together Portulaca, pineapple, and mango until smooth.
In soups and stews, add Portulaca leaves at the last minute to retain nutrients.
For pesto, blend Portulaca with nuts, garlic, and olive oil until desired consistency is reached.

Notes

Harvest Portulaca in the morning for optimal freshness. Feel free to experiment with other dishes!