mezzomediPurslane
Fleshy and tart purslane, saline and fresh note, juicy crunch.
Purslane is a succulent herb with fleshy, crisp leaves, offering a slightly tart and salty taste. Rich in omega-3s and minerals, purslane is used raw in salads or pan-fried for its delicate flavor. A traditional ingredient in Greek, Turkish, and Maghrebi cuisines.
Best pairings
Olive oil Classic88%An essential emulsifying base in the Mediterranean: generous olive oil coats and subtly enhances very watery purslane.
Wine vinegar Classic85%Warm acidity enhances the tender flesh of purslane in traditional Mediterranean marinades.
Red onion Classic84%Both pungent and sweet, red onion enhances the subtle bitterness of purslane in Mediterranean salad.
Sea salt Classic83%Mineral notes enhanced by fleur de sel: osmosis reveals every hidden sweet grain of fresh purslane.
Garlic Classic82%Garlic's penetrating warmth transforms raw purslane into a comforting salad, a common Greek tradition.
Cherry tomato Classic82%More concentrated sugar than regular tomatoes, beautifully counterbalancing purslane's persistent bitterness.
Preserved lemon Classic80%Complex fermented acidity that magnifies purslane's minerality in Egyptian or Moroccan dishes.
Black olive Classic79%Bitterness on bitterness harmoniously recreated: the two raw herbs enhance each other in Provence.
Shallot Classic79%A more refined sweetness than onion: shallot delicately envelops the bitterness of purslane.
Cucumber Classic78%Purslane and cucumber, a fresh Levantine salad (fattoush).
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FAQ
What goes with purslane?
Purslane pairs especially well with olive oil, wine vinegar, red onion, sea salt and garlic. An essential emulsifying base in the Mediterranean: generous olive oil coats and subtly enhances very watery purslane.
When is purslane in season?
Best season: summer.
What can I substitute for purslane?
If you don't have it, try: spinach, swiss chard, arugula.