Purslane (Portulaca oleracea L) is abundant in my garden this year, so 40 litres was harvested and 25 made into juice and about 15 was dehydrated. The plants were cut at ground level to eliminate the root and associated soil.The juice is simple to make, since it only had to be blended into a slurry, since the plant has almost no coarse cellulose. The dehydrated plant material will be utilized as a drink or soup base. Apparently this ubiquitous weed has many desirable nutrients.
http://www.durgan.org/URL/?IUQUU 14 July 2013 Purslane Juice Pictures depicting the juicing process.
http://www.durgan.org/URL/?VPOEH 14 July 2013 Purslane Dehydrated Pictures depicting the dehydrating process.
http://www.durgan.org/URL/?TDBCB 5 July 2014 Purslane Juicing
Portulaca oleracea (common purslane) is free growing in my garden as it does all over the world.It has much inherent nutrition and can be utilized in salads, or cooked like spinach, or juiced as I preserve the plant.The stems, leaves and flower buds are all edible.
The plant are selected, washed, cooked until soft and blended into a slurry. The slurry is strained through a 2 mm food mill screen, then the residue is put through a Champion juicer to extract most of the nutrients. The juice is then placed in liter jars, and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Today 21 liters were processed.
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