Portulaca oleraceaPurslane, Pigweed, Pourpier Gras •
In the Kitchen

All parts are edible. Leaves are eaten raw, cooked as a vegetable, added to sauces, fillings, soups, the stems can be pickled. It has a refreshing tang and adds a crunch to salads.

Summer Pasta


  • Cooked pasta
  • Raw and fresh Purslane leaves
  • Red and orange pepper, fine julienne
  • Cherry tomatoes



  • Olive oil
  • Herbal vinegar
  • Garlic
  • Salt
  • Pepper
  • Dijon mustard
  • Honey or maple syrup.


  • In a bowl add cooked pasta (hot or cold), purslane leaves, peppers and cherry tomatoes
  • If serving cold add dressing and refrigerate
  • If serving hot; add vinaigrette
  • Toss and serve

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