Thank you for your posts on purslane.  This summer was my first time growing it, and leaf miners destroyed most of the leaves or at least left them in a state I didn’t want to eat.  I never knew those little beasts existed or where they came from. So I wound up chopping the stems into 1/4″ – 1/2″ pieces and either dehydrated them or added them to soups.  They dehydrated easily that way, but I haven’t tried rehydrating them. I figured at least the nutrition is preserved.   Any smaller pieces on the dehydrator tray shrank into nothingness and fell through the cracks. Purslane stalks also made a pretty decent substitute for celery, either in salads or as a raw snack — had to peel or discard woodier parts — and they last in the fridge for quite a while with a few drops of water in the container.  I imagine chopping and freezing might be an option too.  As you come up with ideas, I would love to hear more.  Thank you again.