Sea purslane

How to store Sea purslane

Sea purslane is best stored in the fridge and eaten within a few days. Always wash before eating.

Prep & Cooking tips

Sea purslane can be lightly boiled for a few seconds to remove some of its saltiness, but that taste of the sea is really its charm, so it’s best eaten raw. Pick the leaves off the stalks and wash well to remove any sand or grit.

Use the leaves as a garnish to a fresh salad or cooked veg, or throw into summery stews at the last minute for a salty seasoning. You can also make a vegan pesto-style dressing for greens, carrots, potatoes or pasta; blitz a handful of purslane with a clove or two of garlic, a tablespoon of pine nuts (optional), olive oil to thin the mix, and lemon juice and black pepper to taste.

Easy ideas

1. Simple sauce

Wash well, and wilt 1-2 tablespoons of chopped purslane (or a few whole leaves) in a pan with olive oil or butter, for no more than 30 seconds. Finish with black pepper and a squeeze of lemon. Ideal poured over fish or lamb in particular.

2. Salad

Purslane adds a salty, mineral depth to any summer salad, almost like adding capers or olives. Don’t go overboard; a handful of roughly torn leaves will have a noticeable impact. That saltiness loves to be balanced with sharp/sweet flavours like tomatoes or griddled stone fruit.

3. Garnish

The leaves have almost the same texture as sage leaves, and they take equally well to being shallow fried in a little oil or butter until crisp. Use as a garnish to some freshly boiled potatoes, roasted veg, or even scrambled egg on toast.

Goes well with

Sharp-sweet summer fruits (apricots, nectarines, peaches)

Dairy (butter, soft cheeses, yogurt)

Fish

Lamb

New potatoes

Tomatoes

Roasted summer veg

Olive oil

Lemon

Eggs