K C Francis
katiracook at hotmail.com
Thu Aug 17 14:52:46 PDT 2006
I found this online and while not quite what was asked for, it is
interesting. I let one plant grow in my garden where it is a sorta weed and
it is now at least 2.5 feet across and I usually munch on some when I am
watering. Now I have some ideas how to use it in the kitchen too. I see it
being sold at the Marin Farmers Mkt so it is being used out there somehow.
sigh, here is the link
>From: "Sue Clemenger" <mooncat at in-tch.com>
>Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] Purslane
>Date: Wed, 16 Aug 2006 08:35:38 -0600
>No purslane recipes, but I *do* have 3 healthy sorrel plants, and outside
>chopping up a few leaves for additions to a salad, or putting them in a
>tart, what else can I do with them?
>----- Original Message -----
>From: <lilinah at earthlink.net>
>To: <sca-cooks at ansteorra.org>
>Sent: Tuesday, August 15, 2006 11:54 PM
>Subject: [Sca-cooks] Purslane
> > 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
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