RECIPE: Purslane Quick Pickles


For more info on using weeds, read Rebecca Gilbert: Foraging Farmer

Whole purslane has thick, crunchy red stems and small, succulent, green oval leaves and may be quick pickled for an interesting textural contrast. Purslane is an extremely nutritious plant with more vitamin C, vitamin E, and omega 3s than most other greens, and a range of minerals including iron and calcium. It has a delicious mild lemony flavor. It also provides a good base for experimenting with wild herbs and spices. Try a sprig of yarrow or a twig of juniper, Rebecca suggests.






Mix up a brine by combining vinegar and water, half and half. Any kind of vinegar may be used; each will add its unique flavor. Add any herbs and spices you like, somewhat sparingly, as the flavors tend to become stronger in the pickle. Salt is optional, as is some form of sweetener. Pack the purslane loosely into a jar and cover with the brine. Leave at room temperature and use that day, or refrigerate overnight or longer, up to several weeks.

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.
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  1. That sounds yummy.
    Maybe purslane and I will develop a better relationship. I always moan about them all summer 😉


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