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Purslane

 We are getting more rain.  It's a muddy mess, and rain is too continue for the weekend.  

Fresh purslane in a salad is my first way to add it to a meal, but to long term store it, I decided to try dehydrating it.  First, you need to pick the smallest, newest plants, as the stems will take longer to dehydrate.

I also air-dried the cuttings a few days before adding them to my dehydrator.  Once they are completely dry, I ground them up into a powder, to add to any meal (soup, stew, eggs, sauces, dressings, smoothies, etc.).

It is a new "first time" for us to try this way to store purslane.  Purslane contains high amounts of oxalates (according to my own research), so always do your own research when foraging.

I'm wondering if purslane can be frozen, and then maybe added to a recipe with a food processer to add to egg dishes, soups and stews?  Just a thought.

Purslane  ©  August 2026 by Kristina at Pioneer Woman at Heart

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