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/?VCJQR Portulaca oleracea seeds. 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, cakes cooked in ashes.
http://www.durgan.org/URL/?IHDFN Description of this amazing plant.