Purslane, the delicious relative of the beautiful Portulaca

What is Purslane?

Most of us know and love Portulacas. They are my mom’s favorite plant because they’re easy to grow. They also produce pretty little flowers in a variety of colors. I never knew Portulaca had a cousin named Purslane and if that isn’t cool enough, Purslane is edible. Purslane, the delicious relative of the Portulaca is a plant you see every summer but may not realize it. This nutritious plant is a member of the Portulacaceae succulent family.

The Latin name, Portulaca Oleracea means “vegetable/ herbal.” In the United States, most people know Purslane as a weed. This is a very different contrast from the rest of the world. Other countries know Purslane for its many food and medicinal benefits. Many of which have been around for over 4000 years.

Sometimes referred to as pigweed or hogweed, Purslane grows in gardens. As well as sidewalk cracks. It loves hot weather, so you will see it growing prolific in the summer. Purslane is not a fan of the cold. I currently have some growing in the middle of my backyard, which I don’t recall seeing before. This incredible little succulent is drought tolerant. It can even grow in soil that is salty or deficient. This is not to say that Purslane hates water, in truth it prefers regular watering.

What does Purslane look like?

Side note: It does not look like chickweed. Earlier this spring, I had a habit of identifying chickweed and calling it Purslane.

What is Purslane used for?

Purslane is edible but it also has many other benefits as well.

Purslane Benefits

• Use as an ointment to treat burns
• It is rich in vitamins and minerals such as Vitamin A, C, B1, B2, B3, magnesium, potassium, iron, calcium, and much more
• It is low in fat, most of the fat is Omega 3 ALA and EPA (most often found in animal products)
• In fact, it has 5-7 times as much ALA as Spinach
• It is high in antioxidants such as glutathione which helps protect cells from damage. Melatonin which promotes sleep, and betalain which protects low-density lipoproteins from damage
• It can reduce LDL cholesterol (the bad one) and triglyceride levels

Is there a downside?

To be honest, there are a few downsides to Purslane. For starters, it is toxic to cats, dogs, and horses. Yet, most animals are smarter than we give them credit for. They would not actually eat it and if they did, would stop before any real damage happens.

The other downside is that it is higher in Oxalic Acid, which is bad for people prone to kidney stones. This acid may interfere with the absorption of calcium and magnesium. Fun fact, if you add Purslane to yogurt it will reduce the number of Oxalates. Also, Purslane growing in the shade is higher in Oxalates, so choosing plants in direct sun may be better.

Other Fun Facts:

• Growing Purslane- We can find Purslane in the wild but did you know you can plant it in the garden from seed?
• If grown in hot conditions, leaves picked early in the day can be tart due to Malic Acid build-up
• Purslane makes a great companion plant because it keeps the soil moist
• It only takes 5 minutes to cook (to keep texture)
• When cooked, Purslane becomes mucilaginous, like Okra or Malabar Spinach
• Eat it raw or cooked
• Great in salads, soups, stews, sauces, and on sandwiches
• Has a sour to salty taste depending on where grown
• Very few pests like it
• Grow from seed and ready to harvest in 6-8 weeks
• You can harvest the entire plant or cut back 2 inches from the ground and it will regrow

Cooking with Purslane

Here are a few Purslane recipes I found if you’re willing to give it a try.

• Chimichurri
• Tomato, Cucumber, Purslane Salad
• Pickled Purslane

I hope you enjoy these fun and exciting ways to add Purslane to your diet.