Discovering the Purslane Plant, Part 3

| 8/6/2012 3:51:03 PM

J.HeinzelFreelance writer, community herbalist and medicine maker, Jennifer Heinzel hails from the cold city of Minneapolis, Minnesota. Jennifer is an avid writer, especially for anything folklore or myth-related to herbalism. She has written for the Chequamegon co-op, United Plant Savers journal, and NorthPoint Health & Wellness center. Visit Thymes Ancient Remedies to read more from Jennifer. 

I previously wrote about the history of purslane, a well-traveled herb renounded for its medicinal properties, in part 1 of my purslane profile. In my second part I uncover recommendations from renowned herbalists. 

Like usual, because I LOVE to take my food as medicine, I have incorporated purslane into some of my favorite recipes. The first two recipes are my personal favorites from herbal travels of mine, and the third recipe is from Pamela Jones’s book Just Weeds.

Growing Purslane Plant 8-6-2012

Wild Greens Pesto

This recipe was created at the United Plant Savers' Goldenseal Sanctuary in Rutland, Ohio when I was an intern there the fall of 2011. We created this pesto with help from a local wild food and forager teacher Rebecca Wood. It's a very unique twist to a popular favorite.

• 2/3 to 3/4 cup walnuts
• 3 cups basil (sweet, Italian, Thai or lemon)
• 1 handful kale
• 3 to 4 handfuls wood sorrel
• 3 to 5 cloves garlic
• 1/2 to 3/4 cup olive oil, divided
• 1 to 2 handfuls purslane
• 1 small handful amaranth
• 1/2 cup parmesan, to taste
• Salt, to taste
1. Lightly brown the walnuts in the oven at 325 degrees for 5 to 7 minutes. Remove them from the pan and chop them on a cutting board.

2. Next, combine basil, kale and sorrel with the garlic, walnuts and some of the olive oil. Blend until smooth. Scrape contents from the side of the blender, then add the purslane and amaranth. Slowly add some more oil if it looks like it needs to be more wet.

1/17/2018 11:36:28 AM

What is amaranth?