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Our favorite way to eat purslane is to drink it in juicing recipes. This is because it adds a pleasant thickness to our juices, plus the obvious super duper concentration of nutrients and fatty acids. When you put it in a juicer (we use the green star juicer) it does get a bit mucilaginous and hard to push through. This can be remedied by placing other hard vegetables like carrots or celery on top to make it easier to extract the purslane juice. You should eat purslane within four days of picking it and it can be stored in the fridge for this length of time. What Does it Taste Like?Purslane is somewhat crunchy, has a citrus-type flavor and is slightly peppery. Some people liken it to watercress or spinach. In fact, in other parts of the world, it is often substituted for spinach in many recipes.
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