Purslane (Portulaca oleracea), often considered a weed, is a highly nutritious plant that bridges the gap between garden vegetable and wild foraged food. Unlike the more commonly foraged weeds, purslane is a versatile and tasty addition to your diet. With its semi-succulent, crunchy leaves and tangy flavor, it can be eaten raw as a salad alternative, added to yogurt sauces, incorporated into stir-fries, or even used in smoothies. You can even get creative with it, making tempura from its tender stems.
Purslane is also known by names such as “duckweed” or “little hogweed.” It’s one of the few plants rich in omega-3 fatty acids, which are rarely found in plant sources, making it a valuable addition to any diet. Additionally, it’s packed with vitamins (such as A and C), minerals (including magnesium and potassium), and antioxidants. While the plant contains small amounts of oxalic acid, similar to spinach, the quantities are low enough that most people can enjoy purslane without issue. However, individuals sensitive to oxalic acid should be mindful of consumption.
The Historical Significance of Purslane
Purslane has deep historical roots, particularly among Native American and Mexican cultures. It’s believed that purslane may have been introduced to North America by the Tutelo tribe, who grew it alongside their corn. In Mexico and the American Southwest, purslane is known as “verdolagas” and is commonly used in stews with pork or potatoes. Historically, purslane was also dried and ground into flour, and the dried leaves were used as potherbs in winter. In traditional Chinese medicine, purslane (Ma Chi Xian) is used as a remedy for heat-related infections, demonstrating its long-standing value as both a food and medicine.
Growing Purslane in Your Garden
Purslane thrives in warm temperatures and sunlight, making it a common sight in gardens during summer and early fall. Once it appears in your garden, it can persist due to its ability to produce an abundance of seeds—sometimes over 200,000 per plant. These seeds can remain viable for decades, ensuring that purslane will return year after year. In regions with tropical climates, purslane can grow year-round.
To cultivate purslane, allow a few seedlings to remain when weeding your garden, especially around beans, corn, or other upright crops. Purslane also makes an attractive ground cover near walls or terraces. Alternatively, transplant purslane seedlings into containers or pots to grow on a sunny deck or patio. Regular harvesting encourages regrowth; young stems can be harvested every few weeks, with new growth emerging shortly after.
Harvesting and Storing Purslane
Purslane should be harvested in the morning when its natural malic acid has turned to sugar overnight, improving its flavor. Store the harvested leaves and stems in the refrigerator to keep them crisp.
Culinary Uses of Purslane
Purslane’s versatility shines in the kitchen. Raw purslane can be used as a refreshing lettuce substitute in sandwiches, salads, or soups. It pairs wonderfully with tomatoes, olives, and feta in a Greek salad, or can be chopped into a traditional Bulgarian or Turkish cold yogurt soup called “tarator,” where it adds both flavor and nutrition.
When cooked, purslane releases a bit of slime, which can be easily complemented with butter, salt, and pepper. It can also be added to soups or stir-fries for a subtle thickening effect. For a tangy twist, try pickling purslane by submerging the stems and leaves in a mixture of water, vinegar, and a pinch of salt. After two days in the fridge, you’ll have a zesty, ready-to-eat treat.
Conclusion
Purslane is more than just an edible weed—it’s a nutritious, flavorful plant that has earned its place in gardens and kitchens worldwide. Whether you’re looking for a healthy ingredient for your next meal or seeking a low-maintenance herb for your garden, purslane offers both benefits and versatility. Embrace this “weed” as a delightful and valuable addition to your food repertoire.