Store Purslane for Winter: Enjoy Fresh Greens Year-Round

Purslane, a nutrient-packed green, is a favorite among gardeners and foragers alike. Known for its slightly tangy, lemony flavor and its rich content of omega-3 fatty acids, vitamins, and minerals, purslane is a fantastic addition to any diet. But what happens when the summer ends and fresh purslane is no longer available? With a few simple techniques, you can store purslane for winter and enjoy its fresh, vibrant taste all year long.

Why Store Purslane?

Purslane is often abundant in the summer, but it’s not as easy to find during the colder months. By storing it properly, you can preserve its nutritional value and flavor, making it a versatile ingredient for winter soups, stews, and salads.

Methods to Store Purslane for Winter

  1. Freezing Purslane: Freezing is one of the easiest ways to preserve purslane, maintaining its nutrients and flavor.

    What You Need:

    • Fresh purslane
    • Ice water
    • Colander
    • Freezer bags or airtight containers

    Steps:

    1. Harvest and Clean: Harvest purslane in the morning when it’s fresh. Rinse thoroughly under cold water to remove any dirt or insects.
    2. Blanching: Bring a large pot of water to a boil. Drop the purslane into the boiling water for 1-2 minutes, just until it turns bright green.
    3. Ice Bath: Immediately transfer the blanched purslane to a bowl of ice water to stop the cooking process. This helps retain its color and texture.
    4. Drying: Drain the purslane in a colander and pat dry with paper towels to remove excess moisture.
    5. Packaging: Divide the purslane into portions and place them in freezer bags or airtight containers. Remove as much air as possible from the bags before sealing.
    6. Freezing: Label the bags with the date and freeze. Purslane can be stored in the freezer for up to 12 months.
  2. Drying Purslane: Drying is another great method, especially if you’re short on freezer space. Dried purslane can be used in teas, soups, and stews.

    What You Need:

    • Fresh purslane
    • Dehydrator or oven
    • Baking sheets (if using an oven)
    • Airtight jars or containers

    Steps:

    1. Prepare and Clean: Harvest and rinse the purslane as described above.
    2. Drying Process:
      • Using a Dehydrator: Lay the purslane in a single layer on dehydrator trays. Set the dehydrator to 95-115°F (35-46°C) and dry for 8-12 hours or until the leaves are brittle and crumble easily.
      • Using an Oven: Preheat your oven to its lowest setting (usually around 150-170°F or 65-75°C). Spread the purslane evenly on baking sheets. Place the sheets in the oven, leaving the door slightly open to allow moisture to escape. Dry for 4-6 hours, checking frequently to prevent burning.
    3. Storing: Once fully dried, store the purslane in airtight jars or containers. Keep them in a cool, dark place. Dried purslane can last up to a year when stored properly.
  3. Canning Purslane: Canning is a method that requires a bit more effort but provides a shelf-stable product that’s ready to use whenever you need it.

    What You Need:

    • Fresh purslane
    • Canning jars with lids
    • Water bath canner
    • Salt (optional)

    Steps:

    1. Clean and Prepare: Wash the purslane thoroughly and chop it if desired.
    2. Blanching: Blanch the purslane as you would for freezing.
    3. Packing the Jars: Pack the blanched purslane into sterilized canning jars, leaving about 1 inch of headspace. Add a pinch of salt to each jar if desired.
    4. Sealing: Pour boiling water over the purslane, maintaining the 1-inch headspace. Remove any air bubbles by running a knife or a spatula along the inside of the jar. Wipe the rims clean, place the lids on, and screw on the bands until finger-tight.
    5. Processing: Process the jars in a water bath canner for 10-15 minutes. Adjust processing time based on your altitude.
    6. Storing: After processing, let the jars cool completely. Check the seals and store in a cool, dark place. Canned purslane can last up to a year.

Enjoying Purslane Throughout Winter

With these methods, you can enjoy the health benefits and unique flavor of purslane all winter long. Add frozen purslane to your soups or stews, sprinkle dried purslane into teas or casseroles, or use canned purslane in salads or as a side dish. Not only will you be adding a nutritious green to your diet, but you’ll also be savoring the taste of summer even in the coldest months.

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