Longtime readers will know that purslane is one of my all-time favorite foodstuffs. Purslane has high levels of omega-3 fatty acids and has gained some cachet in the foodie community.
I picked a passel of purslane- this particular bunch will be dressed with tahini and yogurt (this will set off the purslane's tartness nicely) with a hint of garlic, to be served on slices of stale ciabatta bread fried in olive oil. Purslane is succulent, and while traditionally cooked in Mexican and Indian cuisines, I prefer to eat it raw because that crunchy, succulent texture is a large part of the plant's appeal to me.
Purslane's ability to thrive in the heat is due to its ability to 'switch on' the CAM photosynthetic process to conserve water. I made sure to pluck the stems off of the plants, leaving the roots (possibly to the chagrin of our horticultural staff, sorry guys!) in the ground. I'll be eating purslane for months, and will probably try pickling some, like Martha Washington did, for the cold, purslaneless months.
POSTSCRIPT: Poking around the t00bz, I find that purslane is an ingredient in Rooh Afza, which is commonly consumed on Eid-al-Fitr on the Indian subcontinent. Happy Eid, folks.
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