from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A trailing Asian weed (Portulaca oleracea) having small yellow flowers, reddish stems, and fleshy obovate leaves that are sometimes cooked as a vegetable or used in salads.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A widely-grown edible plant, Portulaca oleracea in the family Portulacaceae.
from the GNU version of the Collaborative International Dictionary of English
- n. An annual plant (Portulaca oleracea), with fleshy, succulent, obovate leaves, sometimes used as a pot herb and for salads, garnishing, and pickling.
from The Century Dictionary and Cyclopedia
- n. A herbaceous plant, Portulaca oleracea, widely distributed through warm and temperate climates.
- n. In America, Sesuvium Portulacastrum, of the warmer Atlantic shores and the saline or alkaline valleys of the southwestern United States, a prostrate fleshy plant, forming mats sometimes 6 feet broad; also, S. pentandrum, sometimes erect, reaching north to New Jersey.
- n. Ludwigia palustris.
- n. An American aquatic or sometimes terrestrial herb, Didiplis linearis, of the Lythrarieæ, with opposite linear leaves and very small greenish flowers.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a plant of the family Portulacaceae having fleshy succulent obovate leaves often grown as a potherb or salad herb; a weed in some areas
Espinazo con verdolagas, pork with purslane, is a popular dish in central Mexico, a distant relative of the pork with greens served in the southern United States, but with the characteristic flavor of chiles.
If you live in an area where purslane is not available, watercress is a perfectly acceptable substitute.
Wild purslane is rampant in my garden — I weed it instead of putting it in salad as recommended (it’s full of vitamins).
RL: My favorite herb is verdolago -- aka purslane.
One weed commonly eaten abroad is purslane, which is used in French and Middle Eastern cuisines.
I was very tempted to wander out into my weed-infested garden and take a photo of some purslane, which is widely considered a weed in the U.S., and I think Isil is correct that many people don't know that this is edible.
Today I landed here when I was Googling "purslane".
Vitamin E is abundant in vegetables such as purslane (Portulaca oleracea).
For his third Slow Food Fast contribution, Mr. Maws shares a recipe for scallop sashimi with cucumber purée and purslane.
If you can't find purslane, cilantro or chervil make fine substitutes.
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