Insane for Purslane!

Portulaca Oleracea

Purslane, also known as Portulaca Oleracea, is a delicious dark leafy green vegetable grown by local farmer Ed Otsuji on Otsuji Farm in Hawaii Kai. Soft and succulent Purslane has more omega-3 fatty acids than some fish oils and adds a delicious flavor and texture to a salad or stir fry. Purslane is native to many parts of Europe, China, Japan and the West Indies and is widely distributed across the world actually as a nutrient dense superfood. There are different varieties of purslane with variation in leaf size and thickness. 

Purslane is widely grown in many Asian and European regions as staple leafy vegetable. Its leaves appear thick and have a tangy, salty taste.  In addition to succulent stems and leaves, its yellow flower buds are also edible.

In ancient Greece, purslane was regarded as an important medicinal herb for treatment of fever, female disorders, stomach aches, hemorrhoids, and for the healing of wounds by Hippocrates, the renowned father of medicine. Purslane herb was later considered as a "cold" herb around the 17th century and was an important ingredient in a prescribed fresh salad comprising basil, rocket, cress, and garlic to combat "the common cold."

Health benefits of Purslane

• This wonderful green leafy vegetable is very low in calories (just 16 kcal/100g) and fats; but is rich in dietary fiber, vitamins, and minerals.
• Fresh leaves contain surprisingly more Omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provides about 350 mg of α-linolenic acid. Research studies shows that consumption of foods rich in ω-3 fatty acids may reduce the risk of coronary heart disease, stroke, and help prevent development of ADHD, autism, and other developmental differences in children.
• It is an excellent source of Vitamin A, (1320 IU/100 g, provides 44% of RDA) one of the highest among green leafy vegetables. Vitamin A is a known powerful natural antioxidant and is essential for vision. This vitamin is also required to maintain healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.
• Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese.
• Also present in purslane are two types of betalain alkaloid pigments, the reddish beta-cyanins and the yellow beta-xanthins. Both of these pigment types are potent anti-oxidants and have been found to have anti-mutagenic properties in laboratory studies. 
  
  
  Chickpea Salad with Purslane and Arugula

1 cup drained cooked or canned chick peas

1 teaspoon capers

2 to 3 cloves garlic, finely chopped

1 scallion, thinly sliced

1 tablespoon extra virgin olive oil

2 tablespoons lemon juice, or as needed Salt

1 1/2 cups arugula leaves, torn into pieces

1 1/2 to 2 cups purslane with tender stems, cut into 1-inch lengths, or 3/4 cup purslane leaves

1. In a bowl, combine chick peas, capers, garlic and scallion. Add olive oil, lemon juice, and salt to taste.

2. Add arugula and purslane, and mix well. Season with additional olive oil, lemon juice, or salt if desired.

Be sure to pick up some purslane from Otsuji's produce stand tomorrow evening in Kailua at the farmer's market behind Long's on Kailua Road from 5:00 - 7:30 pm. 

http://www.local-farmers-markets.com/market/1207/kailua/kailua-thursday-night-farmers-market