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modom (palindrome guy)[_2_]

On Sat, 25 Aug 2007 23:52:47 +0200, (Victor Sack)
wrote:

>zxcvbob > wrote:
>
>> Any ideas?
>
>In Armenia, purslane is widely used raw or blanched in salads with hot
>seasonings and also as a herb, like parsley. In salads, it is typically
>blanched in salted water, removed with a slotted spoon and allowed to
>cool. It is then tossed with finely minced garlic, cilantro and parsley
>and served with vinegary dressing (or just vinegar).
>
>Victor

I've seen it for sale in Mexican vegetable markets. I wonder if
there's a usual Mexican method for purslane.

BTW, I learned the hard way not to compost it. It takes root and
takes over the compost heap when you're not looking.
--

modom

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