Hugo Morvan wrote:It's the first time i did it, i guess i'll have to try what works.I thought an ingredient in soup as well. Maybe pumpkin soup with a dash of this stuff and some Mizuna mosterdleaf. And maybe some sauce like thing. Rice, roasted tofu, curry/purslane sauce. Add some nice goat cheese on top, it will be delish and super healthy!
In spring i collect nettles, dry them, grind them to powder and use it in my porridge. First it was quite weird, but now i don't even add sugar/honey any more.
Purslane will find it's way into some dish as well, but not in my porridge!
I enjoy eating fresh purslane in the summer and usually have two kinds growing in the garden - the 'weed' volunteers which I leave to grow, and a golden purslane that I plant from seed. It never occurred to me to preserve them for the winter. Will have to try this!
Hugo, any updates on success of your recipes?