46 lines
1.9 KiB
Plaintext
46 lines
1.9 KiB
Plaintext
This Article is taken from The Herbalist, newsletter of the
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Canadian Herbal Research Society. COPYRIGHT June 1988.
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Membership in the Society is $25.00 Canadian per year. You
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receive four copies of the Journal each year and help to promote
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herbalism and botanic medicine throughout Canada.
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THE SOCIETY HAS NO PAID OFFICIALS and is run entirely by
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volunteers from among the membership.
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If you would like more info please write:
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Botanic Medicine Society.
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P.O. Box 82. Stn. A.
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Willowdale, Ont. CANADA.
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M2N 5S7.
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PURSLANE
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Purslane (Portulaca oleracea), which is commonly regarded as a
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troublesome garden weed today, has been used as a succulent food
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crop for more than 2000 years. The plant is native to the area of
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India and Persia, from which it has spread to Europe, the
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America's, and almost every other corner of the world. The reason
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for its worldwide distribution is two fold; first the plant is
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prolific, second if cooked properly it's delicious.
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My favourite recipe comes from Mexico, where purslane is called
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"Verdolagas" and is sold in most markets as a potherb.
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Pick the tender young leaves and stems, wash well and chop
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coarsely, then stew - cook (or Microwave) until tender. This
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recipe calls for one to two cups of cooked purslane. Do not
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overcook, purslane will become very "slippery" if cooked too
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long. Then, separately, make a chile sauce by heating 3
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tablespoons of olive oil and brown 3 tablespoons of flour.
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To the browned flour add 2 cups of vegetable broth, 2 tablespoons
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of chili powder, 1 teaspoon salt and 1/8 teaspoon garlic powder.
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Stir well and simmer for about 10 minutes, if you wish you can
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thicken the chile sauce with a little corn starch. After the
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sauce is ready add the cooked, chopped purslane (one to two
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cups), and one cup of grated Monterey Jack or Colby cheese.
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Simmer for an additional 5 minutes to allow the cheese to melt,
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then serve at once, Enjoy!
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