purslane, an international common weed originating in India, known in Arabic as baqle, contains more Omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provides about 350 mg of α-linolenic acid. as many health-conscious folks know, omega-3's are antioxidants.
it is also an excellent source of Vitamin A, (1320 IU/100 g, providing 44% of RDA) and one of the highest among green leafy vegetables. Vitamin A is a known powerful natural antioxidant.
but beyond health benefits, today i found enough baqle to make the purslane salad recipe from alice's kitchen: traditional lebanese cooking on p. 70, and it was so good, i ate the whole bowl! i found the weed in beds planted with other veggies, on pathways, under a summer squash plant; this year it's really thriving.
what i love so much is that it just shows up in the garden on it's own like clockwork, in the middle of summer...august 15, full moon and all.
wash and drain it along with italian parsley and spearmint, the thick stems removed,
and then chopped along with fresh tomatoes if you have them. mine aren't ripe yet, so i used some canned ready-cut organic tomatoes that i use until my garden tomatoes ripen. the dressing is, if you read this blog you'll have guessed, garlic mashed with sea salt, lemon juice, and olive oil!
simple to prepare...a perfect summer lunch with baba ghannouj, garden cukes, and some gluten free rice crackers for dipping.
please add a comment letting us know if you have found purslane (baqle) in your garden and what city and country you're in! it will be fun to see the responses! of course let us know if you make this perfect summer salad!