Purslane is a succulent plant that is often considered a weed, but is highly nutritious and delicious. It is rich in Omega-3 fatty acids and beta-carotene, and has a crunchy texture and peppery flavor. It can be used in salads, omelettes, and sandwiches, and is popular in Mexican and Middle Eastern cuisine. It is best grown in a sunny location with well-drained soil and can be found in health food or gourmet stores.
Purslane refers to several succulent plants often seen as weeds unless intentionally planted. The sight of these trailing red-stemmed annuals, which can reach about 5-6 inches long, with green leaves about two inches (5.08 cm) long, can be cause for celebration among some chefs and annoyance among gardeners that they didn’t plant it intentionally. While there are several groups of plants in this family, you should choose to grow Portulaca oleracea sativa variety, or cultivated plant, for the best tasting choices.
Numerous studies of purslane for consumption have revealed that this plant is excellent for the diet. The leaves are rich in Omega-3 fatty acids, probably the highest plant source of Omega-3 and higher in beta-carotene than spinach. The stems are also high in vitamin C. Plus, one cup (100 grams) has only 15 calories, so you’re getting a highly nutritional staple for very few calories.
The chefs also claim that purslane is incredibly delicious food. It is known as a succulent herb that has a great crunch and a slight peppery flavor. It can be used in salads, folded into omelettes, or used as a crunchy green on sandwiches. Many argue that cucumber salads with yogurt dressings are even better when this crunchy plant is added. It certainly cannot be denied that the nutritional content of such a salad is much higher.
This herb is very popular in Mexico, where it can be called verdolagas. It could be added to tortillas or even salsa to create an extra taste. Middle Easterners use the plant’s seeds for bread. Don’t be surprised if this plant shows up at your favorite gourmet restaurant in Europe or North America – the pencil holder is fast becoming a favorite among top chefs.
There are several varieties of Purslane grown for more than just looks. These are often called Portulaca grandiflora and have large showy flowers. While this variety is still edible, it is often considered bland.
Instead, look for purslane that is growing wild or try growing the cultivated herb. You will need a very sunny location with dry, well-drained soil. Weed experts also suggest harvesting plants before sunrise or after sunset, as they will be wetter. During daylight hours, especially on hot days, weed loses some of its juiciness as it bakes in the sun.
Given the herb’s nutritional benefits, you may be able to find it in health food or gourmet stores. Most often, it is found in late spring through summer. However, because the plant propagates so easily, consider growing your own plant for the freshest marina you can get. Also, if you find you have this weed as weed on your lawn or in your garden, go ahead and tear it up, but try to eat it instead of throwing it on your compost pile. You may be surprised by its fresh and delicious taste.
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