A distinctive low-growing succulent plant of the Portulacaceae family with single stems carrying a multitude of fleshy, rounded leaves. Small yellow flowers in the autumn. The entire plant is edible, with a sharp, peppery flavour and a slightly mucilaginous texture.
Purslane appears as an ingredient in salads from Cury 1390, (with parsley, sage, green garlic, rosemary) up to the 19th Century. It is still readily available from seedsmen and may be widely cultivated for household use.
See: Pickled Purslane
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