Friday, August 29, 2008

Pickled Purslain

Now is the time to gather all those pesky purslain stems and to pickle them for winter salads and garnishes. Blanche for 5 seconds and pack stems and leaves into a jar and cover with four parts vinegar to one part water with 2 tablespoons salt dissolved in it, add 1 teaspoon black peppercorns and 2 large garlic cloves crushed. Cover and set in a cool place for two weeks [this is a fermented pickle--keep submerged and remove any scum that might form; then use in salads, as a garnish or stirred into scrambled egs or sandwich fillings. Purslain is very high in protein and iron and is a very underrated pot herb/vegetable--try stirfrying it with butter.

Purslane \Purs"lane\, noun. [Old French expression porcelaine, pourcelaine (compare to Italian expression porcellana), corrupted from Latin porcilaca for portulaca oleracea.].

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