Salade de Pêches au Pourpier

Purslane is one of the most neglected culinary herbs, yet only a century ago it was highly popular in French gardens and kitchens. Nineteenth-century French cookbooks contain many recipes for purslane. It was often cooked like spinach or prepared as a gratin. In the South of France wild purslane was once so abundant that it was made into soups, and automatically added to a mixed green salad.

When I started to grow purslane, I was so delighted with the lovely, slightly hazelnut flavo