Preserving purslane for winter can be done by freezing it. Although the texture may be compromised, it can still be used in soups and other dishes. Here’s a step-by-step guide on how to freeze purslane:
1. Harvesting and Cleaning:
– Harvest fresh purslane from your garden or purchase it from a local farmer’s market.
– Gently rinse the purslane under cold water to remove any dirt or debris.
– Pat dry the purslane with a clean kitchen towel or paper towels.
2. Steaming:
– Fill a pot with a few inches of water and place a steamer basket inside.
– Bring the water to a boil and add the purslane to the steamer basket.
– Steam the purslane for a few minutes until it becomes tender. Be careful not to overcook it, as it may become mushy.
3. Squeezing out Excess Moisture:
– Once the purslane is steamed, remove it from the pot and let it cool slightly.
– Gently squeeze out any excess moisture from the purslane. This step is important to prevent freezer burn and ice crystals from forming during freezing.
4. Cooling and Packaging:
– Allow the purslane to cool completely before packaging it for freezing.
– Divide the purslane into small, manageable portions that you’re likely to use in one go. This will make it easier to thaw and use later.
– Wrap each portion tightly in plastic wrap or place it in a freezer-safe bag. Make sure to remove any excess air from the packaging to prevent freezer burn.
5. Freezing:
– Place the wrapped purslane portions in the freezer, ensuring they are laid flat to prevent them from sticking together.
– Allow the purslane to freeze completely, which usually takes a few hours.
6. Storing:
– Once the purslane is fully frozen, you can store it in the freezer for several months.
– It’s a good idea to label the packages with the date of freezing for easy reference.
When you’re ready to use the frozen purslane, simply remove the desired portion from the freezer and thaw it in the refrigerator overnight or use it directly in soups or other cooked dishes without thawing. Keep in mind that the texture of the purslane may be softer after freezing, but the flavor should still be intact.
Preserving purslane through freezing allows you to enjoy its lemony, crunchy, and mild green goodness even during the winter months when fresh produce may be scarce.