An annual feature in my garden is the sight of the Common Purslane/Portulaca oleracea. They make their appearance around this time of the year in containers and in my flower beds. Purslane is an annual succulent in the family Portulacaceae. The leaves are thick and smooth. In my mother tongue, its name translates to parrot’s tongue. It has yellow flowers and the tiny black seeds are formed in pods. Like other blooms from the same family, the flowers remain open only for a short while in the mornings.
Washing a small bunch of the vegetable gives you that many seeds. That goes back in the soil and my small supply of purslane is taken care of. That’s the best part about plants that are termed “weed” or “invasive”. The other names of purslane are Pigweed and Little Hogweed.
That day I had also picked some of my jack beans. My harvest sits next to a small bed of balsam re-seeders. Although the beans grow to a foot in length, they need to be picked when they are very tender and the seeds are in their nascent stage otherwise it’s like trying to cut through a mature sponge gourd!! I’m letting a few grow to its maximum so that I can use the seeds later.
There’s something so satisfying about home-grown produce…I teamed up the two kinds of veggies into this dish. Stir-fried with onions, garlic, green chillies, and sliced ginger, this simple dish may not look so appetizing in this photo but the taste was wonderful!
(To read about the culinary usage of purslane, Wiki has all the details).