Purslane (Portulaca oleracea) - Dried, 500g

Culinary Uses

Discover Purslane,Portulaca,The Purslane,The Portulaca,Yellowflowered — Dried purslane is a versatile ingredient that can be used in many traditional and modern recipes. Here are some common ways to uses it:

• Soup: Add a handful of dried purslane to broths, vegetable soups, or meat-based soups. It rehydrates quickly and releases its tangy flavour into the liquid.
• Sauce: Grind or finely chop the dried leaves and mix them into tomato sauces, cream sauces, or salad dressings for an extra layer of flavour.
• Mayonnaise: Mix finely chopped dried purslane into mayonnaise or aioli to create a unique, herby spread for sandwiches and dipping.
• Stew: Stir dried purslane into stews and casseroles during the last 15-20 minutes of cooking. It works well with beans, lentils, and root vegetables.
• Fried: Rehydrate the leaves by soaking in warm water for 10 minutes, then sauté with garlic and olive oil for a simple side dish.

Dried purslane can also be used as a seasoning when ground into a powder. It pairs well with other herbs like basil, oregano, and thyme. It can be added to omelets, quiches, and frittatas, or sprinkled over roasted vegetables.

What Is Purslane (Portulaca oleracea)?

Purslane, also known as common purslane, machixian, or yellow-flowered purslane, is a leafy green plant that grows wild in many parts of the world. It has thick, succulent stems and small, oval leaves with a mild, tangy flavour reminiscent of lemon or watercress. Historically, it has been used in cuisine across Europe, Asia, and the Americas. This hardy plant thrives in various climates and is often found in gardens, fields, and along roadsides.

Dried purslane is made from fresh purslane harvested at its peak and carefully dried to preserve its flavour and texture. The drying process concentrates the flavour and allows the herb to be stored for extended periods without spoiling. It can be rehydrated by soaking in water or added directly to cooked dishes.

Traditional Uses

In many cultures, purslane has been a staple in traditional diets. In the Mediterranean region, it is often used in salads, soups, and with yoghurt. In Chinese cuisine, it is known as machixian and is used in stir-fries and soups. In Latin American countries, it is sometimes added to stews and sauces. The plant has also been used in traditional herbal practices, whilst this product is intended for culinary uses only.

Storage and Shelf Life

Store dried purslane in an airtight container in a cool, dry place away from direct sunlight. When stored properly, it can maintain its quality for up to two years. Avoid exposing the product to moisture, as it can cause mould. For best results, uses within one year of opening.

Appearance and Identification

Fresh purslane has smooth, fleshy leaves that are oval-shaped and about 1-2 cm long. The stems are red or green and branch out. The plant produces small yellow flowers. When dried, purslane becomes darker and more brittle. It is important to ensure you are using true Portulaca oleracea, as some similar-looking plants are not edible. However, this product is sourced from verified common purslane.

Important Information

This product is a whole food ingredient. It is not intended to diagnose, treat, , or prevent any disease. Individuals with specific health conditions, such as kidney stones due to oxalates, should consume purslane in moderation. Always consult a health care professional before making significant dietary changes.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, , or prevent any disease.