Purslane: Pest or Prize?

Post by Mark Scialla 

 I’ve wanted to post about purslane for awhile because many gardeners pull purslane from their gardens wantonly, in ignorance of what this prolific plant has to offer in taste and nutrition. 

Becky Brooke

Portulaca oleracea, commonly called purslane, is an annual succulent found in almost every garden and pavement crack in the Northeast. It grows readily in the Roger Williams Park Community Garden plots, and I have decided to keep it in the demo garden as it will soon be used in summer cuisine. Not to mention this plant provides a nice ground cover to create a cool, damp micro-climate that helps maintain soil moisture.

It also acts as a dynamic accumulator, bringing moisture, nutrients and minerals from deep in the soil to the surface where other plants will use them.  

Purslane’s roots can be traced to the Middle East and Southeast Asia. An extensive distribution throughout the Old World, purslane may also have reached North America before Columbus, but that remains unclear. In some regions of North America it is considered an invasive weed, but in others it is naturalized.

Regardless of the plant’s origins, it now covers our gardens anywhere there is space to grow. Since you’d be pulling it anyway, save a trip to the compost pile and throw it in a salad or a cold summer soup, or use it as an unfamiliar garnish to meals. This green is less a nuisance when you consider its nutritional profile.

Purslane has a slightly tangy flavor. The leaves, stems and buds are all edible. The young, fresh leaves contain more Omega-3 fatty acids than any leafy vegetable! One serving – 100 grams or one cup – has about 350 grams of Omega-3 fatty acids. The stem contains one of the highest sources of vitamin A out of all green leafy vegetables.  Purslane also contains Vitamin C and some B-complex vitamins, such as riboflavin, niacin, pyridoxine and carotenoids.

There’s more!

Purslane also contains trace minerals, such as iron, magnesium, calcium, potassium and manganese. Purslane, because of its reddish and yellow pigments, also contains two antioxidants: beta-cyanins and beta-xanthins.

Purslane can be kept in the refrigerator for 3 to 4 days, but should be eaten as fresh as possible for full flavor and health benefits. Simply wash the stems and leaves with cold water and press dry with a cloth before storing.  

As I mentioned before, purslane is a succulent and originally from arid regions, however, it grows most opportunistically in fertile, moist soils as well as dry soils. Its ability to survive harsh conditions and drought makes this a valuable famine food.

If you’re still not sold on purslane’s flavor, you could always feed it to your backyard-chickens for some rich Omega-3 eggs.

Serving suggestions

The leaves can be thrown into a potato salad, chicken salad, garden salad with other leafy greens, or used to top off a chilly gazpacho. The leaves can also be juiced with other veggies to make a delicious drink or bloody Mary mix. Add purslane to stir-fries or curry dishes for a sour flavor. My favorite is to add fresh leaves to omelets or scrambled eggs with cooked asparagus. Your only limit is your imagination and taste.