What else can one do with purslane besides drenching it in a zesty garlicky yogurt sauce for a nice salad? One can pickle it. And then enjoy it and perhaps declare it one of the best things one has ever tasted! I am personally a big fan. Since the times I was a little girl growing up in Baku and making my own pickles from purslane that grew abundantly in our garden. Pleasantly acidic, crunchy and piquant – pickled purslane goes particularly well with meat dishes.
Meet purslane. It is a weed, but a good one. Purslane has succulent fleshy leaves and stems with a slightly acidic flavor close to that of spinach and watercress. This leafy vegetable is offers some neat health benefits; it features in itself Omega-3 fatty acids, vitamins, including vitamin A, vitamin C, and some vitamin B, as well as important dietary minerals, such as magnesium, calcium, potassium and iron. It can be fried, sauteed, pickled (favorite in Azerbaijan) and in its raw form it can be used to make this delicious salad from Turkey.