Summer Purslane
About
In the United States the plant that produces summer purslane is considered a weed, but in Asia, Europe, and Mexico summer purslane is considered a leaf vegetable. Purslane is eaten in several dishes including in salads, cooked down like spinach, stir-fried, or as an addition to soups or stews. The leafy vegetable adds a salty, slightly sour taste to the dishes it enhances. Summer purslane is also high in nutrients such as Omega-3 fatty acides, several vitamins, and several minerals.
Information
Translations: Vasaras portulaks, Vasaros Portulaka, Vara Purslane, Ljeto prkos, Mùa hè một loại rau, Latem Portulaka, Zomerpostelein, गर्मियों कुलफा का शाक, Летний Перслейн, Καλοκαίρι γλιστρίδα, الصيف برسلين, 여름 쇠비름, Letní Purslane, Лето пркос, Tag-init persleyn, 夏季马齿苋, Estiu verdolaga, Summer špinača, Letné Purslane, Estate Portulaca, קיץ Purslane, Sommar portlak, Summer krokot, 夏のパース, Pourpier d'été, Summer Portulak, Sommer portulak, Sommer Purslane, Verano verdolaga, Літній Перслейн, Kesä Purslane, Лято Тученица
Tasting Notes
Flavors: lemony, tart
Mouthfeel: Tart, Juicy, Sweet, Tangy, Firm
Food complements: Green lettuce, Lemon, Fresh herbs
Wine complements: White wine, Late harvest reisling, Reisling, Viognier, Red wine
Beverage complements: Tea, Beer, Ale, Cider
