Purslane (Portulaca oleracea)

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One of my favorite weeds!

A while back I came to the realization that this summer visitor to my veggie garden was really a volunteer crop.  

Purslane tends to pop up in places with lots of sun and enough moisture.

The nutritionist in me is blown away by the fact  that wild purslane is more nutritious that most of the vegetables I  grow on purpose.

We’re told to eat more fish, flaxseed, etc. to obtain the good omega-3 fats that we need more of.

But for some reason we usually don’t see purslane on that list. 

The fact is, purslane is loaded with beneficial omega-3 fatty acids, especially alpha-linolenic acid (ALA). Eating sufficient amounts of ALA can reduce high blood pressure and help prevent heart attacks. 

Wild purslane also boasts high concentrations of potassium, magnesium, calcium, vitamin C, and beta-carotene.

 How to identify -  

• Leaves- Glossy green, paddle-shaped, about an inch long. 
• Stems- Green when young, turning reddish as the plant matures.  Smooth and round

...just nurture it and harvest it like your other veggies.

If it starts crowding out other plants, just harvest a little harder! 

Purslane does tend to be “weedy” when it’s in a happy location.

A plant called spurge (Chamaesyce spp.) sometimes grows near purslane. Spurge is poisonous.

But spurge is not succulent, it has thinner stems, and the sap is milky white.  They don’t look all that similar, but just be careful. 

(See it there on the right? That is spotted spurge.)

Purslane also contains oxalates/oxalic acid.

I recommend getting to know this plant. Happy foraging!