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July 06, 2008

Comments

Paul Rowley

We ate lots of purslane last summer in salads with chopped heirloom tomatoes. Just with olive oil salt and pepper and a lil vinegar or lemon juice. I think sherry vinegar was good. It's delicious!

Aiyana

Interesting post. In looking at the Euphorbia maculata, I think the weed we've been calling Japanese Clover is probably the E. maculata. The stuff I have has a sticky feel and the substance is hard to get off my hands. I suppose since it's Euphorbia, it would have latex sap. Have you ever noticed a stickyness when you've pulled yours?
Aiyana

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