It grows back after cutting
What other superfood can you harvest for free from your own garden?
How to Eat Purslane
Purslane has a mild, slightly tangy, lemony flavor with a hint of pepper. The leaves and stems are both edible. The stems are slightly crunchier; the leaves are tender.
Raw:
Toss into salads for a succulent, crunchy texture
Add to sandwiches or wraps
Blend into smoothies
Use as a garnish
Cooked:
Sauté with garlic and olive oil (like spinach)
Add to soups and stews at the end of cooking
Stir into omelets or frittatas
Mix into pasta dishes
Add to curries
Pickled:
Purslane stems can be pickled like cucumbers for a tangy treat.
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