In Season: purslane and amaranth

WNYC News | 8 hours ago

Purslane and amaranth are weedy, heat-tolerant plants that are nutrient-dense and can be used in place of spinach. You may have see them growing all over your garden or in the cracks on the sidewalk, making them often overlooked. But they're popular in Mediterranean cuisine to make dishes like tzatziki and Greek salads, and in Caribbean dishes like callaloo and and callaloo and saltfish. Because of its high concentration of mucilage, the plans can also be used to thicken soups soups. Amelia Tarpey, Program and Publicity Manager at GrowNYC Greenmarkets, adds these weedy plants to stir-fries or eats them raw in a salad with onions and cilantro to top tacos with.  

Right now, purslane and amaranth are going for $3 to $5 a bunch.  

 

Top Stories

One Refugee’s Journey Through ICE Detention

In 2025, ICE began detaining people at immigration hearings, an unprecedented step. The staff writer Jonathan Blitzer shares the story of one detainee whose life was turned upside down.
The New Yorker Radio Hour |

Black and Latino Leaders React to DSA Wins

Jeffery Mays talks about how Black and Latino political leaders feel as members of DSA have gained power in NYC.
The Brian Lehrer Show |

Jewish elected leaders criticize Mamdani’s rhetoric after Upper West Side stabbings

Authorities were still weighing whether to charge the suspect, Raul Morales, with a hate crime.
Gothamist |

Cat Cohen's New Comedy Musical 'Broad Strokes'

All Of It with Alison Stewart |
YOU ARE ONLINE