Wild purslane plant (Portulaca oleracea) crawls along the ground and has thick reddish stems. It has shovel-shaped leaves that usually remain a little small, almost resembling a succulent.
The leaves of normal purslane are larger and looser, wild purslane becomes more frequent and tiny.
Both can be cooked by roasting onions with rice, just as the spinach dish is made. It can be made soup, added to salads.
It can be eaten by making a beautiful yogurt from almond or avocado, mixed with purslane. Sumac and lemon are a nice practical salad with the duo, and mustard and lemon are another good alternative to eat this beautiful plant.
A beautiful summer salad with strawberries, balsamic sauce, walnuts and purslane is one of my favorite dishes.
When using it in soup, I usually prepare a refreshing gazpacho prepared with cucumber and purslane in summer.
Cucumber Purslane Gazpacho
1 large wild purslane,
A pinch of basil and parsley, minced
3 small onions
2 large cucumbers
½ cup vegan mayonnaise
2 glasses of water
1 tablespoon of mint leaves
1 teaspoon of salt
Puree all the ingredients in the blender, then add 1-1.5 cups of water to achieve the desired consistency. Add more water if you need it.
If you want a smooth consistency, you can filter the soup with the help of a strainer or you can consume it by cooling it directly in the cupboard without filtering.