[Sca-cooks] Purslane

[lilinah@earthlink.net]

I got a big bag of moderately mature purslane from a local FreeCycle 
list. I have tasted a few leaves... general green flavor with a sour 
finish. Not as sour as sorrel, which i love, but quite pleasant. The 
lady i got them from says she just sautes them with chopped onions.

Besides being used raw in late 14th C.-early 15th C. salads, anyone 
have any historic recipes for using purslane? Even medicinal receipts 
would be interesting if anyone has any.
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita