Purslane pasted and frozen. From weed to wintersuperfood!

Purslane i like. It's a vitaminbomb and mineral powerhouse. It grows so easily in the summertime and covers the ground. It withstands periods of drought and seeds itself prolifically. So much so, many people consider it an obnoxious weed. Fools will be fools.
A friend brought some over, apparently they sell it. It was a paste with olive oil, curcuma, garlic and salt. I wanted to plant some seedlings today and loads was "in the way" , so i cut it and decided to make my own. But instead of putting it in a small jar, i decided to freeze it for later use in winter.
And i like to share this recipe with my friends on the Permies forum.
I've made a variety where i just cut the superfresh growing tips off and one with more stems, the quick and lazy way. Going to ask people about differing taste.

A buddy of mine made purslane kimchi. It was quite good and didn’t get slimy as I thought it may.

How will you use the paste? Is it ment To be put in with soups and stews or eaten raw?

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!

In the past I have made courgettes OR rocket and purslane soup with onion, garlic, thyme and fresh basil at the last minute, so I'm sure it would go with a lot of other green veggies to make a soup and in winter, add a bit of home made pesto instead of fresh basil.  I like it a lot fresh in the summer in salad and stir fry, but I think I might try your paste and freeze!

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?

Hi Andrea. It was nice in soup, and mixed in with pesto it was very nice on baked potatos.
A friend gave me a domesticated variety, much bigger leaves, but it was missing the typical zingy bite i have grown to like. I had no idea there was also a golden one.

Hugo Morvan wrote:Hi Andrea. It was nice in soup, and mixed in with pesto it was very nice on baked potatos.
A friend gave me a domesticated variety, much bigger leaves, but it was missing the typical zingy bite i have grown to like. I had no idea there was also a golden one.

The golden one I had was another cultivated form, more upright and considerably larger than the wild one. The flavour had a touch of lemon. I like them together in salads.