In Europe since the fifteenth century purslane has been eaten as a salad herb and during the middle ages it was considered a medicinal herb for fevers and inflammation. When the plant was mixed with honey it was used for coughs and shortness of breath.
Purslane arrives in the garden once we have some hot and humid weather. It flourishes in loamy garden soil.
We toss purslane in salads and pasta salad and add to soups as its high vitamin C gives it a great lemon like zest. It is also is high in beta carotene, magnesium, potassium, omega 3, and alpha linolenic acid. Enjoy!
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