Pretty soon after we planted our west communal bed in November last year two plants started taking hold throughout the garden - Amaranth and Purslane. They were THRIVING! We pulled a lot out and mulched with it until someone pointed out we could actually eat these plants and they became for most of us, our first exciting new food discoveries at the garden.
On Sunday at the garden, we were lucky enough to have Enda show us what she does with Amaranth and Purslane. (thanks to Libby for making a note of these and sharing them)
Blanch amaranth (washed and roughly chopped) in boiling water
Add olive oil, clove of chopped garlic, little chilli, white vinegar
|Purslane up close|
Lightly fry off onion
Add - rice
- Purslane (leaves removed from stalks)
- A homemade tomato/capsicum puree (lightly spicy)
Let this cook down together
Serve with lashings of yoghurt
A friend added this: purslane, high in omega-3, it also contains glutathione, is rich in vitamin C, calcium, magnesium, riboflavin, potassium and phosphorus, and nicely compares to spinach in its iron content!