Knowing that purslane is an edible weed, I let it be in my garden so I could add snippets to salads. It’s good for you too; it is rich with vitamin C and omega-3 fatty acids. As it turns out, you really can have too much of a good thing, but to try and make use of it, I looked up recipes. The one that perked my interest was Martha Washington’s recipe for pickled purslane:
“Gather ye pursland when it [is] stalkie & will snap when you break it. Boyle it in a kettle of fayre water without any salt & when it is tender, make a pickle of salt & water as you doe for other pickles & when it is cold, make it pretty sharp with vinegar & cover it as you did ye other prementioned pickles.”
I now have four pints of pickled purslane, which I will need to wait a few months to eat as the flavors take a while to blend. That’s just about long enough to forget the work I put into this project, which is great as the end product looks kind of grey-brown, and I suspect it’s not going to be all that yummy.