1 quart purslane including stems Approximately one-half cup Monterey Jack cheese, shredded

Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil. Gently boil for about two minutes or until tender. Drain the water and chop the purslane into smaller pieces. Return the purslane to the frying pan and shred the jack cheese over it. Keep the purslane in the pan just until the cheese melts. Be careful not to over-melt the cheese. Serve warm. Serves 2.


1 quart purslane stems and leaves 3 garlic cloves, sliced
1 quart apple cider vinegar (or old pickle, jalapeno juice,etc.) 10 peppercorns

Clean the purslane stems and leaves by rinsing with fresh water. Cut into 1" pieces and place in clean jars with lids. Add the spices and pour the vinegar over the purslane. Keep this in the refrigerator and wait at least two weeks before using. Serve as a side dish with omelets and sandwiches.


3 cups purslane, chopped 1/2 onion (wild, if avail.)
1 hard-boiled egg, sliced 1 cup chickweed
1/2 cup amaranth leaves 1 ripe avocado
Approximately 1/4 cup cheddar cheese 1 teaspoon garlic salt
(or other cheese), diced into small bits Juice of 1/2 lemon

Much of this salad can be gathered on the trail (or in your backyard, for that matter). Chop the purslane, chickweed, amaranth, and onion into bite sized bits. Add the avocado, peeled and diced. Add one hard-boiled egg, sliced. Mix in approximately 1/4 cup of cheddar cheese which has been cut into small bits. Squeeze the lemon over the salad, add the garlic salt, and mix well. If you have them, you can add chia seeds and one tablespoon of mayonnaise to this lip-smacking salad.


2 cups purslane, with stems, diced 6 eggs
1 cup wild or domestic onion Butter
1 cup nasturtium leaves and stems, diced

Carefully clean and rinse the purslane. The entire above-ground plant can be used as long as it is still tender. Add the diced onion and purslane to a heated and buttered cast-iron skillet. Cook for about five minutes. Add the eggs and cook omelet-style. Serve with a tomato slice. Serves three.


Approximately 1 cup of purslane growing tips Flour
Ground bread crumbs Beaten eggs

Collect the tender new tips of purslane--about the last two or three inches from the stems. Rinse these in water to remove any sand. Roll them (or shake them) in flour until thoroughly floured, and then dip in the beaten eggs. Cover each purslane stalk with bread crumbs. This process is easiest to do if you simply line up the three dishes of flour, eggs, and bread crumbs, and do the breading production line style.

When the breading is done, fry or saute each purslane stalk for about five minutes or until golden brown. Serve with catsup, mustard, or sour cream. This is a unique hors d'oeuvre for even your finest, fanciest parties.

Delectable Sandwich

2 slices rye bread toasted or plain
(or you can use whole wheat, pumpernickel, or sour dough)
A few slices good quality ham
A handful of fresh purslane, stems included Mustard/horseradish mix
(no yellow dye, please)

Instead of lettuce or pickles on this ham sandwich, you're using fresh purslane. It's quite flavorful. The slightly crunchy flavor of the crisp, succulent purslane stems helps to make this a satisfying sandwich.


This is a home-type dish that is as simple to prepare as "scrambled eggs with..." but much more nutritious. Serve as a side dish, a brunch main dish or as a filling in tortillas and pitas.

1 to 1
1 tablespoon vegetable oil
1 small onion, finely chopped
1 medium-size ripe tomato, chopped (not skinned)
1 SERRANO or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste
2 to 3 teaspoons low-sodium soy sauce
1 egg beaten

  1. Set aside a few raw springs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.

  2. In a large pan, saute garlic and onion in vegetable oil until soft. Add tomato and chile, and saute until the mixture becomes sauce-like. Season with soy sauce. (If you aren't using the chile, add freshly ground black pepper.) Saute until mixture is warm and the flavors marry.

  3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish plate servings with reserved sprigs.

YIELD: 4 servings

PER SERVING (estimated): 91 calories, 4 g protein, 9 g carbohydrate, 5 g fat, 68 mg cholesterol, 200 mg sodium, 68 percent U.S. RDA Vitamin A, 77 percent U.S. RDA Vitamin C.


Dashes denote lack of data for a constituent believed to be present in measurable amounts.
Source: Composition of Foods, U.S. Dept. of Agriculture

NEW ZEALAND SPINACH: Calories-19, Protein-2.2 gr, Fat-.3 gr, Calcium-54 mg, Phosphorus-46 mg, Iron-1.6 mg, Sodium-159 mg, Potassium-795 mg, Vit. A-4300 IU.,Thiamine-.04 mg, Riboflavin-.17 mg, Niacin-.6 mg, Vit. C - 30 mg, Part consumed-Leaf.
NETTLE: Calories-65, Protein-5.5 gr, Fat-.7 gr, Calcium --,Phosphorus -- Iron --, Sodium --, Potassium --, Vit A-6,500 IU., Thiamine --, Riboflavin --, Niacin --, Vit C-76 mg, Part consumed-Leaf.

POKE (Cooked Shoots): Calories-20, Protein- 2.3 gr, Fat-.4 gr, Calcium-53 mg, Phosphorus-33 mg, Iron-1.2 mg, Sodium --, Potassium --, Vit. A - 8,700 IU., Thiamine - . 07mg, Riboflavin-.25 mg, Niacin-1.1 mg, Vit C - 82 mg, Part consumed- Shoots.
PURSLANE (RAW): Calories --, Protein-21 gr, Fat- 1.7 gr, Calcium-.4 mg, Phosphorus 103 mg, Iron-39 mg, Sodium-3.5 mg, Potassium --, Vit A --, Thiamine 2,500 mg, Riboflavin-.03 mg, Niacin-.1 mg, Vit C-.5 mg, Parts consumed-Stems and leaves.

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