This Article is taken from The Herbalist, newsletter of the Canadian Herbal Research Socie

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


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