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| Purslane (Portulaca oleracea) | |
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| Topic Started: Jul 6 2014, 07:56 AM (142 Views) | |
| Durgan | Jul 6 2014, 07:56 AM Post #1 |
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Veteran Member
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http://www.durgan.org/URL/?TDBCB 5 July 2014 Purslane Juicing Portulaca oleracea (common purslane) is free growing in my garden as it does all over the world.It has much inherent nutrition and can be utilized in salads, or cooked like spinach, or juiced as I preserve the plant.The stems, leaves and flower buds are all edible. The plant are selected, washed, cooked until soft and blended into a slurry. The slurry is strained through a 2 mm food mill screen, then the residue is put through a Champion juicer to extract most of the nutrients. The juice is then placed in liter jars, and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Today 21 liters were processed. http://www.durgan.org/URL/?IHDFN Description of this amazing plant. |
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| Durgan | Jul 6 2014, 10:22 AM Post #2 |
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Veteran Member
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http://www.durgan.org/URL/?VCJQR Portulaca oleracea Portulaca oleracea The tiny black seeds are one of the most important bush foods of inland Australia, containing up to 20 per cent protein and 16 per cent fat. Joseph Maiden (1889) reported that Aboriginal people ‘pulled up the plants, throwing them in heaps, which after a few days they turn over and an abundant supply of seed is found to have fallen out’. The seed is processed by grinding it on a flat rock with a hand-held stone. The resulting flour is made into a damper. Low (1989) comments that the oil from the seeds staions the grinding stones. The leaves and stems are also edible. They can be pounded into a mush and eaten raw, cooked as a vegetable or added to salads. The basic ingredients of damper were flour, water, and sometimes milk. Baking soda could be used for leavening. The damper was normally cooked in the ashes of the camp fire. The ashes were flattened and the damper was placed in there for ten minutes to cook. Following this, the damper was covered with ashes and cooked for another 20 to 30 minutes until the damper sounded hollow when tapped. Alternatively, the damper was cooked in a greased camp oven.[2] Damper was eaten with dried or cooked meat or golden syrup, also known as "cocky's joy". http://en.wikipedia.org/wiki/Damper_%28food%29 Damper is also a popular dish with Indigenous Australians. Aboriginal women had traditionally made bush bread from seasonal grains and nuts, which they cooked in the ashes of fires.[citation needed] It also became a popular dish for recreational campers and has become available in bakeries. Many variations and recipes exist, some authentic, others using the name to sell a more palatable bread prod |
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