I have a memory from my childhood when we would walk out of the hollar where my grandma lived. Mama would stop at a tree, break off a twig, remove the bark and we would mascearate the fibers to use as a toothbrush. I thought it was a beech tree but can’t find any confirmation on that. Do you have any information about this? Forgive me if this is the wrong place to ask,
I haven’t heard of it before but I certainly want to try it now. Y’all made me hungry for it. If it has cooled down any by tomorrow, I want to go search my yard for it. I just bought this house here in the country the first of January & I have a little more than an acre of land & the people had lots of perennials growing in different parts of the yard & plenty of weeds too. Since I don’t know a lot about plants, I am afraid the pull things up because I’m afraid it’s something that’s edible. So, I hope I am able to find some purslane somewhere out there. I know that you enjoy those daughters, I would give anything if I could turn back the clock & have my two kids back home again. Of course, I love my grandkids to death, but I miss those years that my kids were growing up❤️ Your videos make me long for those days❤️ May God bless y’all and keep you in His loving care. I have a long prayer list that I pray over daily & I am going to add you & your family to my list🛐❤️🛐
Oh my gosh ... I know that plant. I'm Mexican and we know it as VERDOLAGA and in English as PORTULACA. Whenever my mother found a good healthy patch of them, she would cut them, bring them home and make it apart of the dinner that night. she would wash it good, dry it and fry it with some lard. It was like eating spinach. I never ate it because I knew it was a WEED but I also never ate mushrooms until my mother-in-law made them in to a creamy soup for Christmas dinner. Then I became hooked on mushrooms. But this beautiful weed looks very much like a pot plant and if you allow it to bloom, the flowers have endless variety of colors and styles. But I've never heard it called PURSLANE. That must be an Appalachian word.
How cool! Thank you for sharing this recipe! I grew up in New Mexico and we also cook these, though we call them “verdolagas”. This was very similar to how we cook them up, although instead of tomatoes we use “chile quebrado” (red chile flakes) and add in pinto beans.
@@CelebratingAppalachia That's the first thing I thought when I saw the other ingredients! Maybe throw in a little fresh basil, or cilantro too depending on what mood you're in!
We used to grind it up and make a paste out of it to put on ringworm sores and it worked. Didn't know you could eat it. Glad I found your channel. I have been enjoying it. I grew up eating fried cornbread. I love it.
Cool !!!! I think I have weeded that out. I love Mullein. Please do that next !!!! I have some growing in a bed - I didn’t plant it, but for the last 3 yrs, thought about digging up some I’ve seen growing on the side of the road ! Also ! Last week, I found out the leaves of nettles placed on the skin was wondrous for rheumatoid arthritis. Or any inflammation. Would be great to hear about your Granny’s herbs for healing - if she passed along such wonderful info !!! Thank you so much for the purslane info. I didn’t know about it !!!
Tipper, I have 2 quarts of pickled purslane in my fridge right now. Any pickle recipe would work, I think, but I like ones with garlic the best for this. I've kept some for over a year and it's just as good as it is at first. Really good on an Italian or Greek type salad pickled with lots of garlic cloves!
I really enjoy these videos on edibles. I fell in love with purslane a few years back and was amazed at how I missed knowing about it. Such a nutitious plant. That sour taste is oxalic acid, it's the thing that sorrel has in it that makes it sour tasting too. One tip I have us pick it young for tender stems. When it begins going to seed they get very tough and even the leaves aren't quite as tender. A friend who wrote for the Oregonian news paper here in Portland did an article on it. I was hooked. My brother in Idaho has way too much in his garden and hates it. I've tried to get him to try eating it but he's a stubborn one. There is a larger leafed French purslane one can purchase from seed. I've tried the gold leafed form because color, ya know. 😍
I wonder if this is the same little plant I would pull up and secretly nibble on as I was sitting in my yard playing as a child? The red stem brings this memory- I remember a slightly sour taste that I could not get enough of! I remember those leaves too! I thought I would be embarrassed if anyone caught me eating weeds and never knew it was a superfood! I don’t even know why I felt the urge to eat it anyway! Thank you for bringing back another childhood memory for me!❤️
Wow, I had no idea. I have 5 pots of it on our front porch. I only chose it because that spot gets so much sun/heat that nearly nothing else could make it there (and the blooms are very pretty). I'm delighted to learn we can eat it. It grows like crazy. THANK YOU!
I blanch purslane then freeze it to use throughout the winter. I substituted purselane in spinach dip and you really can't tell the difference and it's also excellent in stir-fries.
I learned of purslane from my Mexican brother in law. Something I would think as a weed in the yard he introduced us to eating. Purslane is great especially in scrambled eggs! Please continue to introduce us to those every day ingredients lost to history.
This was very interesting. I've never heard of this before even though my mama knew a lot about edible "weeds". I didn't know you could do so much with dandelions either. I do remember my niece & I picking honeysuckle off the fence where it would grow up & we'd eat it like crazy! Loved the taste of honeysuckle but unfortunately that's one I've not been able to get to in very many years! Thanks so much Tipper for these very interesting & helpful videos! Blessings from VA!
My husband and me like purslane a lot.. we have eaten it raw, and I have dropped it in pickle juice for a few days to pickle it, and it's GREAT that way, too.
I remember my dad would pick purslane and boil it lightly, then have some butter or a splash of vinegar, kind of like spinach. Also remember having cattail shoots that had a sweet corn-like taste.
When I lived in White Plains NY, I saw purslane growing everywhere, too. It grew in my flower garden. When I found out how good it is to eat, I stopped weeding it out of the garden and worked the purslane into a Greek salad recipe. You are so right. Purslane is an attractive plant, and it's delicious!
I also have purslane growing in my garden. Before I knew better, I would remove it, but I realized it really is a pretty plant. As a result, I ended up letting it grow. Since learning it is edible, I pickle it in advance of every winter to serve as an extra source of vitamins and minerals. I think it has a lemony flavor and I like to include it in salads, iced tea and as a garnish on chicken and fish. Oh! Fresh purslane is also good on sandwiches, in lieu of pickles, or just use the pickled purslane. I LOVE learning about foraging and how to used foods foraged, so please keep these types of videos coming!!
Hi Tipper, thanx for sharing about free food. A little tech info on the slime, the common word is mucilage and it is a healthy soluble fiber from the sugars in the plant. Nice plate presentation for the dish. Keep the food videos coming, I love fried corn bread. 😃👍🌱👃
Tipper, you have taught me to be on the lookout for wild stuff 😜. Because of you I have planted a bed of hostas. If you're going to grow something in the shade it should be something you can eat. Thank you so much for sharing your many thoughts and experiences with us. I have only been here 70 years and just learned these things. May God bless you and your sweet family.
There is an important tip to when to cut and harvest the purslane, time of day, with direct sunlight makes a difference to that sharpness of taste. Morning which is a long dark rest, and high noon. The difference is noticeable in the taste between those hours as well. Also bruising it and or pinching its leaves on a regular basis can get different results as well. Blessings to you and yours, and thank you for sharing this information!
I love purslane. My late husband introduced me to it. He is was from Mexico. He said they used it a lot in their meals. If you added jalapeno peppers and eggs and corn tortillas, you would have a good breakfast. He also introduced me to lamb's quarter. Both of these grew from potting soil or peat moss we used in our garden.
Purslane is one of my favorite weeds, too! One year, I was able to harvest bags and bags of it from friends' watermelon patch. Filled the freezer with enough pesto to get us through the winter 🌿🌿🌿🌿
That tomato/onion/garlic combo looks amazing. My mom grew up on purslane and she loved it - whenever we'd go visit our grands in Waynesville, she'd try something new with it, I think my favorite was purslane pesto over pasta! SO unusual but delish.
When I was little my Momma showed me these. We call them verdolagas (I'm not sure of the spelling). I was so excited that we could pick something that Dad didn't grow in the garden and eat them. She fried them up with some onion and butter. Thank you for sharing your recipe. I will try it :)
Love the ornamental purslane & plant it everywhere for its blossom's bright color impact. Now I will go outside & pick a stem to nibble, thank you :) (Tastes like mild green apple, not sweet - just mild & crunchy. It's good!)
Tipper, because of you I have been wanting to try "weeds". We are growing some carrots in a container this year & today when I was watering them I snipped off so of the tops & ate them. I thought the tops might like taste like carrots but they did not. They just have a mild taste that I think would be good in salads. I've never heard of Purslane. We ate our first ripe tomato from our container gardening today & it was delicious!
Thank you! I have so much yet to learn, just recently getting into foraging! I had some really good fiddleheads back around mid April. Can’t believe it’s taken me so long 😊 Always a pleasure to catch up with you 😊
@@CelebratingAppalachia That sounds like a great idea. I was watching Katie on her ramble through the woods when y'all were clearing the footpath and she said there was a place in there where lots of ferns grew, and it made me wonder if you had eaten any. Thanks for your response. I will be looking forward to seeing your video about fiddleheads next spring. 😃🙂
Where I live, in Eastern Washington, purslane grows really close to the ground, and is more vine like, than what you grow. The leaves are much darker, smaller, and stems bright red! I just might try some!
The Lord calls them the Herbs of the fields. We were taught that they were weeds , but their not . Lots of TH-cam channels about wild foods . Take care
Never tried eating purslane but my mom used to go out in our yard (southern WV) and pick wild plantain (plantago). People around here in middle Georgia think we were crazy eating weed..lol Mom would cook them with her turnips and mustard greens, sometimes we ate it in salads.
This will be my next venture. Easy to identify and it does have a nice taste raw. Actually looked over for that book, and it is really pricey on Ebay and Amazon. The new craze for foraging will probably make all books of this sort popular. I have the Illustrated Guide to Edible Wild Plants by the Dept.of the Army. It has black and white pictures and bland descriptions. The old folks knew how to identify it all, and wish I had paid more attention.
I am going to have to get Ila Hatter's book that you showed. Ila is such a wealth of knowledge on wildcrafting. I thought about malabar spinach too, being the same texture as purslane. I love that texture.
Thank you for the recipe and tutorial. My grandmother would put it in wild greens and just cook them in. She also taught me to make the dish like yours but add some diced up green olives. God Bess and stay safe. BTW, love fried cornbread.
Picked it for my homegrown salad today! Love it for eating, and also as a living "mulch" in the veggie garden in drought-stricken California. Thanks ~ I enjoy your videos so much!
Wow that book on Amazon is 116.00 and on her website it is 15.95 free shipping! I ordered me one off her website, THANK YOU TIPPER, you are THE BESTEST!
This is very interesting! I have never heard that before. I’m so leery of trying things in nature that I don’t know if I ever will trust myself to identify, but I’m quite sure I’ve seen it lots and lots of times. In the sidewalks, like you say. Thanks for sharing! And that dish you made looked delicious…
As children we would find purslane, miner's lettuce and wild mustard growing in the fruit orchards. Always eating little bits when we would play there.
Hello. Your mentioning of purslane growing in urban areas reminded me of a memory. A friend of mine who lived near Venice Beach here in Los Angeles once took me for a walk thru her neighborhood alley. She often would abruptly stoop down, grab a weed growing thru the cracked sidewalk, and say “here, try this”. I automatically would just trust her and learn what was edible as a green for salads. And I remember her ordering me to eat a few sprigs of purslane ( which she called pusley). As always, she was quite right. Your video brought me back to this fond memory of her and of purslane. Thank you!
Did not know the name. My grandma showed me that it could be eaten when I was a young child when she picked and ate it out of her garden. I think it tastes lemony.
Just got in the house from feeding cattle and seen you put up a video you know me I had to watch it you and your daughter just got the best TH-cam channels on TH-cam God bless keep up the good work
Add to Stewed Breaded Tomatoes [at the last 5 minutes of heating] , side of leftover Mac n cheese for a meatless nutrient vitamin rich budget friendly meal. [Toss in last minute to Wilted hot Bacon dressing spinach salad- steam or quick fry only - no boiling or long simmer. It cooks out the nutrients quickly. ]
Thanks for the info! Sadly, I was just out weeding my carrots, and threw all the purslane into my compost. I knew it was edible, but not that it was a super food. I've had it in salad, and do like it. I think I will try some tomorrow morning with my breakfast.
Years ago I gifted a book to the library. The book had been my dad's. It was named "Eat the weeds", maybe I should have read it first. 🤔 Thank you for sharing.
Law, that looks so good! I am going to have to try your recipe! Mom used to cook purslane ( we always pronounced it pursley) in greens, usually mixed with creasy greens, lambs quarter and mustard with a hunk of fat meat.
God has given us so so much free food, our ancestors lived off the land and reaped the benefits of these plants like milkweed and dandelions and so many more!
My Pop-pop called this weed pussley which seems to be derived from purslane. He removed every single plant from his truck garden as he said it would quickly crowd out any vegetable plants. It was all thrown over the chicken wire enclosure and quickly gobbled down by his birds. We did not eat it, or any of the various edible weeds that grow in the Maryland Piedmont. I think this is due to Pop-pop's family being poor and, of necessity, having to supplement their diet with such things and he didn't want to be reminded of those hard times.
I recognize the plant. I will have to check this out as I have it on my property. Can't wait to share with friends. Thanks so much once again Tipper for sharing.
Yes!! When the pandemic started we couldn't get out to get fresh produce...we needed greens! So I educated myself on what was right here in the yard that we could eat! Dandelion purslane plantain...lambs quarters...mmm
I grew up on a farm in South Alabama. There was a huge patch of this near the hog pen. We called it pursley or something like that. I only heard it said, I never saw it spelled. We would clear it out and feed it to the hogs every once in a while and they loved it.
Thanks for sharing. I never knew you could eat it, Im gonna have to quit pulling it all out of my veggie patch now. Thanks again and god bless you all!
I've never heard of it and don't know if it grows around here, but it looks good. That recipe reminds me of one I make, only using baby spinach instead.
You are right about finding it in urban areas. I actually found a 6 inch plant growing in a sidewalk crack yesterday. I pulled it out and stuck in a pot at home to harvest later. I love verdolagas - they are great in Mexican dishes with pork, potatoes, green salsa. Or in a black bean salad with corn. They are high in vitamins A and C. I just ordered the book from Ila's site. Should be fun and I'm curious about those dumplings.
I think we will try this in our next salad. We could always use another superfood mixed in. Ty for sharing. I had no idea! We have it all over in our grander. Now instead of fighting with it, I will use it.
Enjoyed watching this Miss Tipper. Looks right tasty for sure. I think it’s awesome that GOD has provided all we need to survive here on earth, most folks just don’t look for it. Thanks for sharing. 😇🙏🏻👍🏻❤️
One day I ran out of lettuce. I had cabbage so I ran out to my garden and gathered a big mess of purslane. Chopped cabbage, purslane, apples, cukes. Great salad and didn't even miss the lettuce. My men enjoyed it too!
As per your request, I ferment purslane, and freeze it. Online sites say parboild the purslane (1-2 minutes), drain and cool . Spread on plate or pan and freeze. When solid, bag and store in freezer. Fermenting is so simple. Salt, purslane, clearn water. Can add spices or other veggies like carrots, turnips, etc. Make the brine 1 tsp/1 cup of water which needs to cover the veggies in the jar to keep out air. Cover jar loosely and let sit out of the sun for several day-week--Test for personal taste and adjust fermenting time. When satisfied with taste, refrigerate and use in salads, as a side, top your eggs or other veggies. Whatever creative way you think will work. You can also dry it and store in air tight jar. Some people grind it and use it as a spice.
Thanks for this about purslane. Where I live in No. NM people call it verdolaga. I have a lot in a section of my yard & it's good on salads. I haven't tried it in soups yet.
Enjoyed this! That was a fantastic meal! Love purslane and the fried cornbread! I bought a book of wild edible plants many years ago and I found alot of purslane growing in and along ditches near me ....I have enjoyed it ever since....you talking about the chickens, you know common chickweed, that is also a wild edible , we know chickens love it , hence chickweed....you probably already know about it , I just thought about it....thanks tipper....appreciate y'all always....God bless....🙏❤
Very Nice Tipper ! Been studying about Purslane for the last two weeks, others say it's good for the heart . The flower is yellow, and the petals have a cleft between them , Found some growing in my new small garden space this year . Also asked David to leave it alone . Tried a bit this morning , slimy okra texture , and yes a mild green herbal taste . I'll let it grow, and keep it in the garden for all the other good benefits that it has . Mucilaginous ,or mucilage is the slimy fiber people can't digest .
Tipper, I've never eaten or even heard of purslane but I'm ready to try it. There is none growing around my house, that I've seen, so I'll come over to your house and get some to try. There are other wild greens that I have eaten and enjoyed like Polk salad and dandelion greens. It's kind of fun to find wild things that can become a meal!
Oooooh dang ! That looks like a great supper right there ! Thank you for sharing that recipe with all of us our here. Just so you know, we couldn’t really see the cover of the book. 🤭 I hope I can find it by the name somewhere. Mmmm 😋 you sure do make my mouth water with that lovely EASY recipe . I’m making beef burritos tonight with purslane in them. Cooked up separate with the onions 🧅 and cilantro. I’ll even have extra to pickle. By the way, I add them raw to my pickled eggs, pickled veggies and pickled pigs feet. So delicious and very good for our health. As for the seeds, I use them when I bake sweet potato flat bread. Equal parts Sweet potato to flour. Add purslane SEEDS to the dough and cook it up with butter in a hot skillet. A little cheese and scrambled egg rolled up in that bread and you’ll be ready to get some chores completed. God bless you and your lovely family for sharing your music, your stories and so much knowledge with us. You are a GEM 💎
Purslane is great for burns. Mash and use as a poultice on burns. It's a beneficial companion plant for corn. It has a high amount of omega 3 fatty acid. I process that n a food processor and freeze flat in a gallon bag for use in winter for burns. Because it's mucilaginous, it's also good for digestive tract issues...from the mouth through to the other end. Great food and medicine. 🌿
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Looks like Ila's book is available on her website here: wildcrafting.com/books/ 😀
I have a memory from my childhood when we would walk out of the hollar where my grandma lived. Mama would stop at a tree, break off a twig, remove the bark and we would mascearate the fibers to use as a toothbrush. I thought it was a beech tree but can’t find any confirmation on that. Do you have any information about this? Forgive me if this is the wrong place to ask,
@@BB-tn6yp Wonderful memory! Birch trees were often used and sometimes black gum trees 😀
Just ordered it! Thanks Tipper!
I haven’t heard of it before but I certainly want to try it now. Y’all made me hungry for it. If it has cooled down any by tomorrow, I want to go search my yard for it. I just bought this house here in the country the first of January & I have a little more than an acre of land & the people had lots of perennials growing in different parts of the yard & plenty of weeds too. Since I don’t know a lot about plants, I am afraid the pull things up because I’m afraid it’s something that’s edible. So, I hope I am able to find some purslane somewhere out there.
I know that you enjoy those daughters, I would give anything if I could turn back the clock & have my two kids back home again. Of course, I love my grandkids to death, but I miss those years that my kids were growing up❤️ Your videos make me long for those days❤️
May God bless y’all and keep you in His loving care. I have a long prayer list that I pray over daily & I am going to add you & your family to my list🛐❤️🛐
Oh wonderful, I had searched for it on Amazon and it wasn’t available. That’s great that I can order it directly from her, thank you 🙏🏼
Oh my gosh ... I know that plant. I'm Mexican and we know it as VERDOLAGA and in English as PORTULACA. Whenever my mother found a good healthy patch of them, she would cut them, bring them home and make it apart of the dinner that night. she would wash it good, dry it and fry it with some lard. It was like eating spinach. I never ate it because I knew it was a WEED but I also never ate mushrooms until my mother-in-law made them in to a creamy soup for Christmas dinner. Then I became hooked on mushrooms. But this beautiful weed looks very much like a pot plant and if you allow it to bloom, the flowers have endless variety of colors and styles. But I've never heard it called PURSLANE. That must be an Appalachian word.
Tipper we always called this little hogweed or wild portulaca the Portulaca you but at a garden center blooms in many varieties of colors
How cool! Thank you for sharing this recipe! I grew up in New Mexico and we also cook these, though we call them “verdolagas”. This was very similar to how we cook them up, although instead of tomatoes we use “chile quebrado” (red chile flakes) and add in pinto beans.
So interesting! Thank you 😀
Buttery Purslane and eggplant steamed really compliments each other very well 👍
I've often thought of trying purslane. Latino families in my area use it a lot. I bet this recipe would be great with or in scrambled eggs.
Oh I bet it would be good with scrambled eggs-thank you for the idea 😀
@@CelebratingAppalachia That's the first thing I thought when I saw the other ingredients! Maybe throw in a little fresh basil, or cilantro too depending on what mood you're in!
@@CelebratingAppalachia In Mexico it's called verdolagas. It's great in Mexican pork stews with tomatillo.
Now that you showed it, I recognize it. I never knew what it was called. I love how y’all let the camera keep recording after the segment has ended!
Thank you Brenda 😀
Me too
As far as I know, I've never eaten purslane, but I'd be willing to try it. The fancy word for the slimy texture of okra is "mucilaginous".
The leaves of the nasturtium plant are good in salads. They have a nice peppery flavor.
I must try this! I have purslane in my yard, and didn’t have a clue it was a super food! Thanks! ♥️🙏🏼♥️
We used to grind it up and make a paste out of it to put on ringworm sores and it worked. Didn't know you could eat it. Glad I found your channel. I have been enjoying it. I grew up eating fried cornbread. I love it.
Cool !!!! I think I have weeded that out. I love Mullein. Please do that next !!!! I have some growing in a bed - I didn’t plant it, but for the last 3 yrs, thought about digging up some I’ve seen growing on the side of the road !
Also ! Last week, I found out the leaves of nettles placed on the skin was wondrous for rheumatoid arthritis. Or any inflammation. Would be great to hear about your Granny’s herbs for healing - if she passed along such wonderful info !!! Thank you so much for the purslane info. I didn’t know about it !!!
Tipper, I have 2 quarts of pickled purslane in my fridge right now. Any pickle recipe would work, I think, but I like ones with garlic the best for this. I've kept some for over a year and it's just as good as it is at first. Really good on an Italian or Greek type salad pickled with lots of garlic cloves!
Wonderful-thank you for sharing that information!
My 0 na
That is just awesome to know…THANK YOU ❤️❤️❤️❤️😊
I really enjoy these videos on edibles. I fell in love with purslane a few years back and was amazed at how I missed knowing about it. Such a nutitious plant. That sour taste is oxalic acid, it's the thing that sorrel has in it that makes it sour tasting too.
One tip I have us pick it young for tender stems. When it begins going to seed they get very tough and even the leaves aren't quite as tender.
A friend who wrote for the Oregonian news paper here in Portland did an article on it. I was hooked. My brother in Idaho has way too much in his garden and hates it. I've tried to get him to try eating it but he's a stubborn one. There is a larger leafed French purslane one can purchase from seed. I've tried the gold leafed form because color, ya know. 😍
Thank you for sharing your knowledge 😀
I wonder if this is the same little plant I would pull up and secretly nibble on as I was sitting in my yard playing as a child? The red stem brings this memory- I remember a slightly sour taste that I could not get enough of!
I remember those leaves too! I thought I would be embarrassed if anyone caught me eating weeds and never knew it was a superfood! I don’t even know why I felt the urge to eat it anyway! Thank you for bringing back another childhood memory for me!❤️
Wow, I had no idea. I have 5 pots of it on our front porch. I only chose it because that spot gets so much sun/heat that nearly nothing else could make it there (and the blooms are very pretty). I'm delighted to learn we can eat it. It grows like crazy. THANK YOU!
I blanch purslane then freeze it to use throughout the winter. I substituted purselane in spinach dip and you really can't tell the difference and it's also excellent in stir-fries.
I learned of purslane from my Mexican brother in law. Something I would think as a weed in the yard he introduced us to eating. Purslane is great especially in scrambled eggs! Please continue to introduce us to those every day ingredients lost to history.
This was very interesting. I've never heard of this before even though my mama knew a lot about edible "weeds". I didn't know you could do so much with dandelions either. I do remember my niece & I picking honeysuckle off the fence where it would grow up & we'd eat it like crazy! Loved the taste of honeysuckle but unfortunately that's one I've not been able to get to in very many years! Thanks so much Tipper for these very interesting & helpful videos! Blessings from VA!
My husband and me like purslane a lot.. we have eaten it raw, and I have dropped it in pickle juice for a few days to pickle it, and it's GREAT that way, too.
I just love this lady's country accent, it's so deep and she seems so proud of it.
I remember my dad would pick purslane and boil it lightly, then have some butter or a splash of vinegar, kind of like spinach.
Also remember having cattail shoots that had a sweet corn-like taste.
When I lived in White Plains NY, I saw purslane growing everywhere, too. It grew in my flower garden. When I found out how good it is to eat, I stopped weeding it out of the garden and worked the purslane into a Greek salad recipe. You are so right. Purslane is an attractive plant, and it's delicious!
I have been aware of the purslane in my yard for awhile but never tried it. You have inspired me to try it!
I also have purslane growing in my garden. Before I knew better, I would remove it, but I realized it really is a pretty plant. As a result, I ended up letting it grow. Since learning it is edible, I pickle it in advance of every winter to serve as an extra source of vitamins and minerals. I think it has a lemony flavor and I like to include it in salads, iced tea and as a garnish on chicken and fish. Oh! Fresh purslane is also good on sandwiches, in lieu of pickles, or just use the pickled purslane. I LOVE learning about foraging and how to used foods foraged, so please keep these types of videos coming!!
Hi Tipper, thanx for sharing about free food. A little tech info on the slime, the common word is mucilage and it is a healthy soluble fiber from the sugars in the plant. Nice plate presentation for the dish. Keep the food videos coming, I love fried corn bread. 😃👍🌱👃
Thank you Kevin 😀
I've not heard of it, but really think I've seen it! Will look and will try!! Thank you so much!!💚
Tipper, you have taught me to be on the lookout for wild stuff 😜. Because of you I have planted a bed of hostas. If you're going to grow something in the shade it should be something you can eat. Thank you so much for sharing your many thoughts and experiences with us. I have only been here 70 years and just learned these things. May God bless you and your sweet family.
You are so sweet-thank you 😀
There is an important tip to when to cut and harvest the purslane, time of day, with direct sunlight makes a difference to that sharpness of taste. Morning which is a long dark rest, and high noon. The difference is noticeable in the taste between those hours as well. Also bruising it and or pinching its leaves on a regular basis can get different results as well. Blessings to you and yours, and thank you for sharing this information!
I gave some to my wife and daughter and they said please pick more. It never occurred to me to eat it until your video. Thank you Tipper once again!
I love purslane. My late husband introduced me to it. He is was from Mexico. He said they used it a lot in their meals. If you added jalapeno peppers and eggs and corn tortillas, you would have a good breakfast. He also introduced me to lamb's quarter. Both of these grew from potting soil or peat moss we used in our garden.
Purslane is one of my favorite weeds, too! One year, I was able to harvest bags and bags of it from friends' watermelon patch. Filled the freezer with enough pesto to get us through the winter 🌿🌿🌿🌿
That tomato/onion/garlic combo looks amazing. My mom grew up on purslane and she loved it - whenever we'd go visit our grands in Waynesville, she'd try something new with it, I think my favorite was purslane pesto over pasta! SO unusual but delish.
When I was little my Momma showed me these. We call them verdolagas (I'm not sure of the spelling). I was so excited that we could pick something that Dad didn't grow in the garden and eat them. She fried them up with some onion and butter. Thank you for sharing your recipe. I will try it :)
Love the ornamental purslane & plant it everywhere for its blossom's bright color impact. Now I will go outside & pick a stem to nibble, thank you :)
(Tastes like mild green apple, not sweet - just mild & crunchy. It's good!)
Tipper, because of you I have been wanting to try "weeds". We are growing some carrots in a container this year & today when I was watering them I snipped off so of the tops & ate them. I thought the tops might like taste like carrots but they did not. They just have a mild taste that I think would be good in salads. I've never heard of Purslane.
We ate our first ripe tomato from our container gardening today & it was delicious!
Yay for that first tomato!! I'll have to taste my carrot tops 😀
Really enjoyed this. I had ONE purslane plant years ago and it re-seeded EVERYWHERE - l especially enjoy salad ideas- great content 😀
Thank you! I have so much yet to learn, just recently getting into foraging!
I had some really good fiddleheads back around mid April. Can’t believe it’s taken me so long 😊
Always a pleasure to catch up with you 😊
You are so welcome 😀
@@CelebratingAppalachia Tipper I'm wondering if you've ever eaten fiddleheads before, and if so, what do they taste like and how do you fix them?
@@johnnabuzby6103 I haven't but have always wanted to! Maybe we I can find someone to show us how next spring 😀
@@CelebratingAppalachia That sounds like a great idea. I was watching Katie on her ramble through the woods when y'all were clearing the footpath and she said there was a place in there where lots of ferns grew, and it made me wonder if you had eaten any. Thanks for your response. I will be looking forward to seeing your video about fiddleheads next spring. 😃🙂
Thankyou so much
Most welcome 😊
I love that you are showing us wild edibles! I planted purslane, dandelion, Morenga trees so that we would have more edibles in the garden.
Where I live, in Eastern Washington, purslane grows really close to the ground, and is more vine like, than what you grow. The leaves are much darker, smaller, and stems bright red! I just might try some!
I’ve learned so much. Who’d of thought that “weeds” could be eatable,. Amazing! Thank you Tipper!😊🇨🇦
The Lord calls them the Herbs of the fields. We were taught that they were weeds , but their not . Lots of TH-cam channels about wild foods . Take care
You so sweet and fun to listen to. Thank you for your time.
Never tried eating purslane but my mom used to go out in our yard (southern WV) and pick wild plantain (plantago). People around here in middle Georgia think we were crazy eating weed..lol Mom would cook them with her turnips and mustard greens, sometimes we ate it in salads.
This will be my next venture. Easy to identify and it does have a nice taste raw. Actually looked over for that book, and it is really pricey on Ebay and Amazon. The new craze for foraging will probably make all books of this sort popular. I have the Illustrated Guide to Edible Wild Plants by the Dept.of the Army. It has black and white pictures and bland descriptions. The old folks knew how to identify it all, and wish I had paid more attention.
I am going to have to get Ila Hatter's book that you showed. Ila is such a wealth of knowledge on wildcrafting. I thought about malabar spinach too, being the same texture as purslane. I love that texture.
Thank you for the recipe and tutorial. My grandmother would put it in wild greens and just cook them in. She also taught me to make the dish like yours but add some diced up green olives. God Bess and stay safe. BTW, love fried cornbread.
I love purslane. Just found about it 3 years ago. It's all over!!!!
I own a flower shop and purslane hanging baskets with all of the different colors mixed are great sellers in the spring for Mother’s Day.
I think that purslane tastes like mild celery. Love it raw but not cooked. Maybe I'd like it mixed in a soup. Wonderful and fresh vegetable.
Picked it for my homegrown salad today! Love it for eating, and also as a living "mulch" in the veggie garden in drought-stricken California. Thanks ~ I enjoy your videos so much!
Wonderful 😀 So glad you enjoy our videos!
Oh thanks for sharing the purslane recipe. Would love to see the other purslane dishes please. Thanks for sharing you knowledge with us.
Wow that book on Amazon is 116.00 and on her website it is 15.95 free shipping! I ordered me one off her website, THANK YOU TIPPER, you are THE BESTEST!
Wonderful!
This is very interesting! I have never heard that before. I’m so leery of trying things in nature that I don’t know if I ever will trust myself to identify, but I’m quite sure I’ve seen it lots and lots of times. In the sidewalks, like you say. Thanks for sharing! And that dish you made looked delicious…
As children we would find purslane, miner's lettuce and wild mustard growing in the fruit orchards. Always eating little bits when we would play there.
i made it once, roasted with potatoes, onions, and smoked paprika. it was tasty
Hello. Your mentioning of purslane growing in urban areas reminded me of a memory. A friend of mine who lived near Venice Beach here in Los Angeles once took me for a walk thru her neighborhood alley. She often would abruptly stoop down, grab a weed growing thru the cracked sidewalk, and say “here, try this”. I automatically would just trust her and learn what was edible as a green for salads. And I remember her ordering me to eat a few sprigs of purslane ( which she called pusley). As always, she was quite right. Your video brought me back to this fond memory of her and of purslane. Thank you!
😀
Did not know the name. My grandma showed me that it could be eaten when I was a young child when she picked and ate it out of her garden. I think it tastes lemony.
Just got in the house from feeding cattle and seen you put up a video you know me I had to watch it you and your daughter just got the best TH-cam channels on TH-cam God bless keep up the good work
Thank you!!
Add to Stewed Breaded Tomatoes [at the last 5 minutes of heating] , side of leftover Mac n cheese for a meatless nutrient vitamin rich budget friendly meal. [Toss in last minute to Wilted hot Bacon dressing spinach salad- steam or quick fry only - no boiling or long simmer. It cooks out the nutrients quickly. ]
Thanks for the info! Sadly, I was just out weeding my carrots, and threw all the purslane into my compost. I knew it was edible, but not that it was a super food. I've had it in salad, and do like it. I think I will try some tomorrow morning with my breakfast.
Never heard of purslane. Sometimes When I watch you cook feel like I’m watching myself cook. We have many of the same tastes and ways. 🥰
Years ago I gifted a book to the library. The book had been my dad's. It was named "Eat the weeds", maybe I should have read it first. 🤔
Thank you for sharing.
Law, that looks so good! I am going to have to try your recipe! Mom used to cook purslane ( we always pronounced it pursley) in greens, usually mixed with creasy greens, lambs quarter and mustard with a hunk of fat meat.
God has given us so so much free food, our ancestors lived off the land and reaped the benefits of these plants like milkweed and dandelions and so many more!
My Pop-pop called this weed pussley which seems to be derived from purslane. He removed every single plant from his truck garden as he said it would quickly crowd out any vegetable plants. It was all thrown over the chicken wire enclosure and quickly gobbled down by his birds. We did not eat it, or any of the various edible weeds that grow in the Maryland Piedmont. I think this is due to Pop-pop's family being poor and, of necessity, having to supplement their diet with such things and he didn't want to be reminded of those hard times.
Free; grows just about everywhere; super nutritious; adaptable to many recipes; it's a no-brainer!! Eat it 😋
I recognize the plant. I will have to check this out as I have it on my property. Can't wait to share with friends.
Thanks so much once again Tipper for sharing.
Yes!! When the pandemic started we couldn't get out to get fresh produce...we needed greens!
So I educated myself on what was right here in the yard that we could eat! Dandelion purslane plantain...lambs quarters...mmm
I grew up on a farm in South Alabama. There was a huge patch of this near the hog pen. We called it pursley or something like that. I only heard it said, I never saw it spelled. We would clear it out and feed it to the hogs every once in a while and they loved it.
Love Purslane, Got a BIG Patch growing right outside the back door... Good for High BP....
Thanks for sharing. I never knew you could eat it, Im gonna have to quit pulling it all out of my veggie patch now. Thanks again and god bless you all!
Purslane is also amazingly common in the Arizona desert. There is a native form and a cultivated one; seeds are available from Native Seeds Search
Thank you Lesley 😀
I've never heard of it and don't know if it grows around here, but it looks good. That recipe reminds me of one I make, only using baby spinach instead.
You are a wealth of information! Thank you for everything your teaching Tipper! Blessings 🙏💖
I appreciate that! Thank you Donna!!
Love it and chickweed, right when I find it in my yard
Your channel is a blessing to me.
I'm so glad!
I just ordered 2 books.. love foraging recipes and we snack on purslane...
You are right about finding it in urban areas. I actually found a 6 inch plant growing in a sidewalk crack yesterday. I pulled it out and stuck in a pot at home to harvest later. I love verdolagas - they are great in Mexican dishes with pork, potatoes, green salsa. Or in a black bean salad with corn. They are high in vitamins A and C.
I just ordered the book from Ila's site. Should be fun and I'm curious about those dumplings.
I think we will try this in our next salad. We could always use another superfood mixed in. Ty for sharing. I had no idea! We have it all over in our grander. Now instead of fighting with it, I will use it.
i love purslane, and it always shows up my garden and my friends' gardens frequently. thanks for the cool video!
I cook it with pork .. its so good. Love your cooking you have improved my kitchen cooking by learning.. 🥰🥰
Purslane is delicious and easy to find or grow.
Enjoyed watching this Miss Tipper. Looks right tasty for sure. I think it’s awesome that GOD has provided all we need to survive here on earth, most folks just don’t look for it. Thanks for sharing. 😇🙏🏻👍🏻❤️
Thanks Pastor Lon!
One day I ran out of lettuce. I had cabbage so I ran out to my garden and gathered a big mess of purslane. Chopped cabbage, purslane, apples, cukes. Great salad and didn't even miss the lettuce. My men enjoyed it too!
Sounds great!
As per your request, I ferment purslane, and freeze it. Online sites say parboild the purslane (1-2 minutes), drain and cool . Spread on plate or pan and freeze. When solid, bag and store in freezer. Fermenting is so simple. Salt, purslane, clearn water. Can add spices or other veggies like carrots, turnips, etc. Make the brine 1 tsp/1 cup of water which needs to cover the veggies in the jar to keep out air. Cover jar loosely and let sit out of the sun for several day-week--Test for personal taste and adjust fermenting time. When satisfied with taste, refrigerate and use in salads, as a side, top your eggs or other veggies. Whatever creative way you think will work. You can also dry it and store in air tight jar. Some people grind it and use it as a
spice.
Thank you!!
You can puree greens with a little water or oil & mix it into a batter to make green muffins, pancakes, or whatever else you want.
Thank you for sharing that David 😀
Hey Tipper!
I found a copy of that book on Amazon, $764 dollars!
Thank you for sharing the old ways with us.We love ya guys!
That is crazy!! Look at the pinned comment on this video-I left a link to her website where you can find it much cheaper 😀
@@CelebratingAppalachia
👍
Thanks for this about purslane. Where I live in No. NM people call it verdolaga. I have a lot in a section of my yard & it's good on salads. I haven't tried it in soups yet.
It’s called viscous. My moms relatives in Oklahoma eat perslane. Ty Tipper that brings back memories
Enjoyed this! That was a fantastic meal! Love purslane and the fried cornbread! I bought a book of wild edible plants many years ago and I found alot of purslane growing in and along ditches near me ....I have enjoyed it ever since....you talking about the chickens, you know common chickweed, that is also a wild edible , we know chickens love it , hence chickweed....you probably already know about it , I just thought about it....thanks tipper....appreciate y'all always....God bless....🙏❤
Very Nice Tipper ! Been studying about Purslane for the last two weeks, others say it's good for the heart . The flower is yellow, and the petals have a cleft between them , Found some growing in my new small garden space this year . Also asked David to leave it alone . Tried a bit this morning , slimy okra texture , and yes a mild green herbal taste . I'll let it grow, and keep it in the garden for all the other good benefits that it has .
Mucilaginous ,or mucilage is the slimy fiber people can't digest .
Thank you Myrtha 😀
Tipper, I've never eaten or even heard of purslane but I'm ready to try it. There is none growing around my house, that I've seen, so I'll come over to your house and get some to try. There are other wild greens that I have eaten and enjoyed like Polk salad and dandelion greens. It's kind of fun to find wild things that can become a meal!
Oooooh dang ! That looks like a great supper right there !
Thank you for sharing that recipe with all of us our here.
Just so you know, we couldn’t really see the cover of the book. 🤭
I hope I can find it by the name somewhere.
Mmmm 😋 you sure do make my mouth water with that lovely EASY recipe .
I’m making beef burritos tonight with purslane in them. Cooked up separate with the onions 🧅 and cilantro. I’ll even have extra to pickle.
By the way, I add them raw to my pickled eggs, pickled veggies and pickled pigs feet. So delicious and very good for our health.
As for the seeds, I use them when I bake sweet potato flat bread. Equal parts Sweet potato to flour. Add purslane SEEDS to the dough and cook it up with butter in a hot skillet. A little cheese and scrambled egg rolled up in that bread and you’ll be ready to get some chores completed.
God bless you and your lovely family for sharing your music, your stories and so much knowledge with us.
You are a GEM 💎
Thank you 😀
@@CelebratingAppalachia
The appreciation for you & your family is endless.
it's popular in Persian greens too
Thank you for sharing that!
Just enjoyed purslane sushi , delicious
Purslane is great for burns. Mash and use as a poultice on burns.
It's a beneficial companion plant for corn.
It has a high amount of omega 3 fatty acid.
I process that n a food processor and freeze flat in a gallon bag for use in winter for burns.
Because it's mucilaginous, it's also good for digestive tract issues...from the mouth through to the other end.
Great food and medicine. 🌿
Thank you for sharing the info 😀
I chop and freeze purslane and add it to soup and stew all winter.
Thank you I’ve seen it in yard and didn’t know what it was!
your the reason why I bought and planted hosta
Thank you Tipper!