Purslane is an annual plant known for being a nutritious, edible “weed” with a crunchy texture and slightly sour taste when raw. It is a traditional ingredient in many cuisines, including Mediterranean, Mexican, Middle Eastern, and Indian dishes. The fresh raw stems and leaves are crunchy and slightly sour. It can be incorporated into salads with feta, tomato, onion, garlic, and olive oil, as seen in Greek cuisine. When cooked, it softens like spinach, adding its characteristic mucilage and slightly sour flavor to dishes.
Purslane thrives in poor to average, dry, well-drained soils in full sun and is drought tolerant. It is one of those weeds that likes to find the cracks in the pavement and grow there. Many consider it obnoxious due to it spreading quickly. Its deep taproot can improve soil structure and it is a valuable companion plant that retains humidity.
Purslane contains the highest recorded levels of omega-3s of any land-based plant, which supports heart health. It is also rich in vitamins A, C, B complex, and minerals like potassium, magnesium, calcium, and iron. It is a healthy food source but should be avoided by those with kidney disease or kidney stones due to its high oxalic acid content.
Purslane has a long history of use for conditions like gastrointestinal issues, such as diarrhea and stomachache. It supports the body’s metabolism of lipids and sugars along with bone and skin health.
Have you tried this weed? Have you used purslane medicinally? This is one of those weeds that gave me my name….The Weed Doc!
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Stay natural!
~Dr. Amanda P. Cartwright