By the same author, an excellent post on #Purslane and how to use it.
@sister_ratched It would have been a good article for that person who asked about purslane.
I have found this too. My efforts to dry a lot of purslane have been vindicated 😄
This is from an interesting article about using garden greens including marshmallows and other mallows, hollyhocks and lots of others.
https://foragerchef.com/common-mallow-plants-cheeseweed
#FromTheKitchen #Purslane #Vegetarian #Food #FromTheGarden #GrowYourOwn
A 2-litre jar of #purslane, fermented with ginger, garlic and onion for 5 days, reduces to this - a much smaller jar of purslane and left-over brine for brine shots and soups etc.
I couldn't get the purslane to release enough brine to do a dry ferment, but it did release water over the 5 days. I suspected it would do this and adjusted salt levels to compensate.
It reduces as the stems soften a little and the purslane tangles around each other.
The purslane is still beautifully crunchy (I used grape vine leaves as a follower which may have helped).
Note for next time: Add some nori or kombu to the ferment.
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The air cooling guy has been and fixed that pipe that was gushing water. Hooray.
The fruit fly people have been and checked the garden for the third time - reporting no sightings of FF in the area.
I am soaking, snipping the tender parts, chopping in processor the purslane I picked this morning with onion and garlic, for the dehydrator.
There may be enough #purslane left over from this pic to also do a "dry" #ferment - massage the purslane with salt to get it to release its own juices to make the brine. I think it will work.
How is your day going?
The #purslane has been snipped into pieces and larger stems discarded, then whizzed in the high speed food processor* for 15 secs to make a nice slightly coarse paste to dehydrate. It took two completely full and compressed blenderings. I am having a cuppa before I spread onto sheets for the dehydrator.
I use a small stationery scissors at this stage - the stems of leaves are treated individually so I can remove juicy tops and side leaves very easily and discard anything too thick.
I had some ideas while making this paste. It would be AWESOME if I added onion and garlic as well and dehydrated the mix.
Also, the paste would ferment really well, I think, under its own liquid if I added salt.
So things to try for future purslane pickings.
*I often regret purchasing this large processor - it doesn't handle small jobs at all. But when you have a large chopping, slicing, grating, dough making etc job, it is so good. I just don't have them very often.
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@Pollinators I've just made another litre jar of purslane which will ferment with garlic, ginger and onion (same as last year). I love that last year I described it as having a taste of seaweed - a little salty, tart and a bit funky. 😆
It struck me while I was making it that dry brining would probably work well - it is so succulent. I heard Katz talking in an interview the other day and he says that he almost exclusively dry brines these days.
#Ferment #Fermentation #Purslane #FromTheKitchen #WhatIAmCooking #Food
I have just seen lots of pics of Moss Rose (I think) being called purslane (and pig face). it is indeed NOT common purslane. And they are easy to tell apart.
Common Purslane (Portulaca oleracea): Not to be confused with pigface; an annual herb with flatter leaves, often called "pigweed".
Sea Purslane (Sesuvium portulacastrum): Salt-tolerant, creeping, succulent with smoother leaves, often called NT Pigface.
Pigface (Carpobrotus): Native Australian succulent, triangular leaves.
Moss Rose (Portulaca grandiflora), also commonly known as Pig face and also Purslane but is ornamental and not the closely related common purslane.
@sister_ratched Purslane in the garden - PART of ONE of the patches 😆 It is growing with abandon.
When the sun is on them they fold their leaves up and they look less full (pic 1), but beforehand they are very open and large (pic 2 are the ones still in the shade by the fence).
Lots of purslane in your garden?
Here's how to dehydrate it https://www.youtube.com/watch?v=unSICmONyPY
and how to ferment it https://www.outdoorapothecary.com/purslane-recipe/
#FromTheGarden #Food #Purslane #FromTheKitchen #Preserving #Fermenting
Ganga
