Purslane

(Portulaca oleracea)

An herbaceous weed cultivated for centuries as a food source. Archaeologists have unearthed seeds and pollen from settlements dating back thousands of years. Native to India and Persia, fast growing easily transported seeds were brought to this, and other countries, by immigrants as an easy to cultivate food source.

I went to visit a friend one beautiful summer afternoon. As we sat on his deck overlooking his huge garden, drinking a cold beer he told me of the awful morning he had spent pulling weeds. He promptly asked me to follow him to his garden, where he proceeded to show me two large lawn waste recycling bags full of in his words, "those damned weeds". I looked in the bag and could not stop the smile from splitting my face. I asked him why he plants a garden. He looked at me like I was an idiot. I asked him to humor me, and answer my question. He said "for vegetables to eat". The "you idiot" part of his answer was implied. I said do you like to eat salad? Again he looked at me like I had lost my marbles, but simply said "yes", humoring me much the way you would a child. I said he had just spent the day pulling what is arguable the best salad green he will ever eat. He just looked at me like I had lost my mind. I continued without waiting for his response. This bag appears to be full of Purslane. He said it is, as a matter of fact the other bag is full of it as well. I reached in and grabbed a handful of the succulent plant, put it in my mouth, chewed it up, and swallowed it. He could not take it any longer; "are you nuts?" "Yes but that is beside the point" I answered. "Purslane is grown across the world as a food crop, and it has been for centuries." It is not native to the North America, but was rather brought here by immigrants as an easy to grow highly nutritious food source. It was not until the early 20th century that it fell from our diet, and was relegated to the status of obnoxious weed. At my insistence, he warily gave it a try. "Hey this is pretty good. It has a really mild flavor." I found out a while later that he then had his wife research Purslane on the internet. He called me to say I was right. That even his sister-in-law knew about Purslane.

There are many plants like this which have fallen from culinary and or apothecary grace. It is our job to restore them to their rightful glory.

Other Names:
Verdolaga, little hogweed, pigweed, pursley, pusley, pussley, red root

Range: Non-native
map

Family:
Portulacaceae - Purslane Family

Growth Type:
A creeping herbaceous plant, rarely exceeding 4" in height. This plant grows in large doily looking mats. It can quickly grow to take over a tilled or bare area. The succulent deep green leaves are lobe or tear drop shaped, and grow along reddish brown fleshy branched stems.

Height:
May reach up to 16 inches tall

Leaves:
Succulent, deep green, lobe or tear drop shaped. The leaves may be either opposite or alternate.

Stem/Trunk:
Reddish brown fleshy branched stems

Root:
Spreading root mass

Flower Season:
The plant may flower any time of year, depending upon rainfall.

Flower Appearance:
Small, inconspicuous, yellow flowers that are perhaps ¼” across. There are 5 deeply lobed petals.

Seed/Fruit:
Small black seeds resembling tiny flakes of pepper

Miscellaneous characteristics:
N/A

Habitat:
Sunny soils of cultivated and waste areas. Lawn edges, and cracks in concrete and bricks. It loves to grow in a beautifully weeded garden.

Parts Used:
Entire plant

Culinary Uses:
If you are a gardener you are no doubt aware of the speed with which Purslane will take over freshly cultivated soil. Rather than pulling and throwing away this "weed", make use of this natural bounty, and make it the base of all of your salads. This is by far the best wild growing salad green I know of. Purslane has a very pleasant mild flavor. It is slightly lemony, and being a succulent, it has a very high water content, making it very refreshing on a hot summer day. I love nothing more than to make this the base of all of my summer salads. My favorite salad by far is a base of Purslane, chicory, dandelion, and wild lettuce. To which I add wood sorrel, white sweet clover, sliced Queen Anne's Lace roots, Black Nightshade berries (Solanum nigrum), and diced apple. I then dress it with my homemade cherry vinaigrette. I guarantee if you try this salad you will fall in love with wild edibles. Portulaca oleracea is very high in Vitamins A and C as well as the complex Bs; It also contains numerous beneficial minerals, and omega-3 fatty acid, which are fantastic for your heart.

Delicious recipes for Portulaca oleracea


Purslane is a delicious and nutritious garden weed. It still seems odd to me to call this plant a weed. Immigrants brought it to this country as an easy to grow food plant. This ease of growth can be attested to by any gardener who has tried to eradicate it from their garden. I am of the school, if you can't beat it, enjoy it.

I love to eat purslane right from the garden. It is also my favorite salad vegetable. Once the stems get large enough, I love to pickle them.


Purslane, Cucumber, & Tomato Salad

Ingredients:

  • 8oz purslane leaves (chopped)
  • 8oz cherry or grape tomatoes (Halved)
  • 8oz cucumber (seeds removed and diced)
  • 1/2 tsp lemon juice

Instructions:

In a medium bowl, mix the chopped purslane leaves, halved cherry tomatoes, and diced cucumber. Toss will lemon juice to preserve color, and salt and pepper to taste.




Purslane Pickles

Ingredients:

  • 3 lbs large purslane stems and leaves
  • 1-1/2 c water
  • 1-1/2 c white sugar
  • 1/3 c pickling salt
  • 2 c white vinegar

Instructions:

In a medium saucepan mix water and sugar, and bring to a rolling boil. Remove from heat, and stir in the salt until dissolved. Now stir in the vinegar, and allow to cool completely.

Cut purslane stems to fit into quart mason jars. Pack stems into the jars, and cover with cooled pickling liquid. Allow to sit in the refrigerator for 48 hours. These would keep for months in the refrigerator. However, they are so crunchy, sour, sweet, and salty, that they will be long gone before they could possibly go bad.

You can also process them in a boiling water bath for 15 minutes. Once canned in this manner, they will remain shelf stable for years.



The following text is meant for informational purposes only. It is not meant to diagnose or treat any illness or injury. Always consult with a physician or other qualified medical care provider concerning the diagnosis and treatment of any illness or injury.

Medicinal Uses:
Treatment for burns, constipation, cough, dermatitis, diarrhea, dysentery, fever, headache, inflammation, insect bites/stings, itchy skin, stomach ache, ulcer, worms, wounds.



Cautions According To WebMD

Contra-Indications
Text

Possible Side Effects:
None Known

Possible Interactions:
None Known

Medicinal Actions:
Antioxidant

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The image on the left is Purslane, Portulaca oleracea, while the picture on the right is the toxic look-a-like Spurge, Euphorbia maculata. Notice the difference in the leaves. Spurge contains a spot in the center of the leaves, while those of purslane are one solid color. The leaves of spurge are also much thinner and more flimsy than those of purslane.