The grass that our summer residents confuse with a weed: who knows, don’t throw it away

Young purslane leaves and stems can be added to any salad, and you will be surprised how much its flavor changes. Most chefs are familiar with purslane and use it in a variety of dishes, but many of us have tried it without realizing it is purslane.

Purslane is not only eaten fresh, but also pickled. Ripe stems, 3 to 5 mm thick, can be used to prepare delicious dishes. On the Internet you can find many recipes using purslane.

 

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