Purslane, appreciated today for its omega-3s, is a succulent weed with small, plump leaves that creeps along the ground, especially in the garden. The cultivar golden purslane produces much larger leaves on stems that stand upright rather than creep. It’s easy to grow, you can collect the seeds and replant them, or you can just let them reseed themselves, which they’ll do with vigor. Green coriander seeds are picked before they dry.
• Cooked Lentils Recipe ingredients
• Dill-Flecked Yogurt Sauce Recipe ingredients
• 1⁄2 cup or more walnuts, toasted
• Plenty of purslane sprigs, preferably golden purslane
• 2 Persian cucumbers, unpeeled, quartered lengthwise and diced
• Sea salt and freshly ground pepper
• Green coriander or chopped cilantro
2. Toss drained lentils with dill sauce. Taste for salt and season with pepper.
3. Pour lentils into a shallow serving bowl. Cover surface with walnuts, purslane and cucumber to keep everything fresh and crisp, then serve. Serves 6.
Get more recipes for summer produce in Super-Easy Summertime Vegetable Recipes.
Deborah Madison, the author of more than 10 cookbooks filled with recipes for glorious seasonal produce, has lately trained her attention on plant families. In Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes, from which this article is excerpted, she explores ingredients as members of 12 families, discovering how developing an understanding of how plants relate to one another botanically helps her use plants more effectively in the kitchen. Filled with fascinating new insights for any vegetable-loving cook, this wonderful book is available in our store: Vegetable Literacy