See that beautiful photograph below of my vegetable garden in the morning sun. Notice all those perfect lettuces in the foreground? Well, go a little closer. All is not as it seems.
A lot of those gorgeous patches of green are not lettuce at all. Or any other kind of green we planted. Those would be weeds.
Happily, they aren’t just any weeds. Our lovely, much-enriched loam turns out to be the perfect breeding ground for purslane. It’s everywhere. (yup, grows like a weed) For a long time I didn’t realize what it was, and spent my mornings ripping it up, only to have it come back just as quickly, spreading it’s little succulent leaves beneath my lettuces, zucchini and tomatoes.
I don’t quite remember when I figured it out. I was probably looking at a perfect photograph in a Martha Stewart magazine or something when the light went off.
If you’ve never had it, purslane is a low growing plant. The oval shaped, succulent leaves are firm and even a bit crunchy. The taste is very ‘green.’ Not spicy like cress or arugula, but sweet and almost grassy tasting. You know, healthy.
Since the taste is not that strong, I tend to add it to dishes that need some color and/or texture. Bean salads for instance, or a frittata.
One of my favorite ways to use purslane in the summer is to add it to raw tomatoes and toss it with some pasta. No cheese, just some fruity olive oil and maybe a hint of garlic.
Light and fast and barely any cooking involved. With the added bonus of having ridden my garden of some weeds.
I mean purslane.
Pasta with Tomatoes and Purslane
(serves 5)
1/2 kilo / 1 pound pasta
3 large tomatoes
2 cups purslane leafs
1/3 cup olive oil
1-2 cloves garlic, crushed
salt
Bring a large pot of salted water to boil and add the pasta.
While the pasta is cooking, chop up the tomatoes. Add the purslane, olive oil and garlic. Add salt to taste.
When pasta is done, drain and add to tomato mixture. Toss to mix and adjust for salt. Serve warm, or at room temperature. 
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This is fantastic!
So many of my friends think I’m crazy for eating so called ‘weeds’.
My italian grandparents taught me well in the garden. Thanks for sharing. 🙂
I also made a similar discovery (published under my alter ego) in case you’d like another perspective as well… http://magirology.blogspot.com/2009/07/of-dinner-and-weeds.html
As a general rule I adore all pasta with fresh tomato dishes, so the addition of a lovely weed…oop I mean vegetable would be right up my alley.
Does purslane grow here in the states??? I’ll have to look in our garden.
I adore purslan. In the states it’s considered a weed, growing between sidewalk cracks. However, the ethnic popululation here in Los Angeles. know its nutritional value. I buy it in bunches, either 3 or 4 for 99 cents. I wash it, chop it, and stirfry it in olive oil, which I sauted some garlic. Sometimes I add a tomato or adobe sauce.
Recently, it has been DISCOVERED by the foodies, and I imagine Whole Foods will be selling for at outragous price.
I love ‘weeds’ too. I use dandelions, borage and nasturtiums with their flowers in my summer salads. 🙂
For me, I have to pick the purslane at the optimal time…before it sets those tiny seeds. I will be watching for borage recipes next!
@chefbea
Purslane is definitely available in the states. I typically get it several times over the summer in my weekly CSA share — but I also see it at the farmer’s market in Manhattan. It has LONG been a favorite among foodies, and often ends up on the menu at high-end restaurants. Unfortunately, most people just know it as a (succulent) weed.
Purslane is growing fantastically well this year (It has been very dry and I water only where my plants are) in the garden this year. I love the mild flavor and crunch of the stuff. The only thing that bothers me about it is that the critters that attack my lettuce and other plants don’t eat it. For that reason, I have decided to eat it sparingly. I have read that it is one of the rare plants that has a high content of Omega 3 fatty acids. If this is so, it’s probably very good to have some.
Semizotu (pursulane) is everywhere here in Turkey. I tend to just use it in salads but I was looking for new ideas and found yours. Thanks for using your weeds! 😉