Joan lives in Los Angeles, where she has an enduring love affair with edible weeds.
The minute you look at purslane, you can tell that it wants you to eat it. The plump leaves and stems give an obvious invitation. It's a sturdy one, growing in huge patches at the edges of yards and sidewalks, a treasure to urban foragers.
This article will provide purslane facts and recipes to bolster your appreciation of this virtuous wild plant.
Getting Acquainted With Purslane
The binomial name for purslane is Portulaca oleracea. Portulaca is Latin, coming from portula, which means "gate," in reference to the gate-like covering of the seed capsule. Oleracea is also Latin and means "kitchen vegetable."
The Spanish name for purslane is verdolaga, while another English name for it is "pigweed."
There is controversy about whether purslane is native to North America or was carried over. But some research suggests that the American Indians were eating it before they made contact with Europeans.
How do you identify purslane?
Purslane tends to grow close to the ground in dense patches that spread wide.
Take a look at the pictures below for visual cues.
How to Identify Purslane
Beware of Spurge!
Prostrate spurge (Euphorbia maculata) is another weed that somewhat resembles purslane, but it's toxic—it won't kill you, but it can make you ill.
Spurge has a similar growing pattern (low on the ground). But the leaves are thinner and smaller, and sometimes they have a spot of reddish coloring at the center of the leaf. The stems of the spurge are hairy and the flowers look different.
The foolproof way to differentiate between the two is by breaking a stem. The stem of the spurge oozes a milky white sap. If there is white sap, it is not purslane!
Photos of spurge can be seen at Wikimedia Commons. (I avoid putting images of other plants on my weed pages, because I wouldn't want a picture of spurge to show up in a Google search for purslane.)
Read More From Dengarden
Nutritional Information About Purslane
There is a nutritional information page on purslane at NutritionData.com. It reads:
"This food is very low in Cholesterol. It is also a good source of Thiamin, Niacin, Vitamin B6 and Folate, and a very good source of Vitamin A, Vitamin C, Riboflavin, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese."
One of the things everybody talks about is the fact that purslane has more omega-3 fatty acids than any other leafy plant known on earth.
This report from The Center for Genetics, Nutrition and Health tells in depth about the nutritional benefits of purslane and other wild plants: Omega-3 Fatty Acids and Antioxidants in Edible Wild Plants.
The leaves, stems, flowers, and seeds of the purslane plant are all edible, but I've only eaten the stems and leaves myself. They have a slightly sour edge (not as strong as wood sorrel) and a hint of a mucilaginous quality (not as strong as mallows).
Purslane is terrific as part of a salad. Though I've never tried it cooked, they say that the mucilaginous quality becomes more pronounced when it is cooked. So it is sometimes added as a thickener in soups and stews. It is also recommended for stir-frying.
In Spanish, purslane is called verdolaga, and I saw several Mexican recipes that used it as an ingredient. I also just discovered that purslane is call khorfeh in Iran, and it is featured in Persian dishes. And reader Wafeek informs us that purslane is used in a Lebanese dish called fatoosh.
Here are some purslane recipes I found:
For a whole host of additional purslane recipes—including pickled purslane and verdolago con queso—check out this horticulture page at Texas A&M University.
Medicinal Uses of Purslane
- Purslane is regarded as a cooling herb and is suggested for help with fevers and inflammatory conditions.
- Some recommended it for skin problems, similar to the use of aloe vera.
Additional Fun Facts About Purslane
- Henry David Thoreau talks about having purslane for dinner in Walden.
- In the Ultimate Guide to U.S. Army Survival Skills, Tactics, and Techniques, the U.S. Army mentions purslane in their chapter on "Survival Use of Plants."
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
Questions & Answers
Question: I have a similar plant taking over a large part of my garden, but it has pink flowers. Can I eat this one?
Answer: There is a weed called pink purslane that is edible. I would recommend that you look up some articles on pink purslane to confirm that it is the same plant like the one you have.
Question: How do you use purslane?
Answer: It is generally used as a raw vegetable or a cooked vegetable. I love it in salads.
Question: Can the purslane flowers be a deep pink?
Answer: There is a plant called pink purslane, but it is a different species than the P. oleracea.
Question: Can purslane be dried and used as powder?
Answer: Probably so.
Question: I bought purslane at Lowe’s and it has pink, red, and salmon colored flowers. Is it edible?
Answer: I googled "purslane at Lowe's", and the first entry I saw on the Lowe's website said that their purslane is "related to portulaca". I would think that if they say it is related, that means that it is not actual portulaca. So I would consider it an unknown plant and I would not try to eat it. You might be able to contact Lowe's and find out the actual binomial (Latin) name of the purslane they are selling. Once you know the Latin name, you can look up the plant that way and find out for certain.
Question: What is the phosphorus content of purslane?
Answer: A source I looked at says that there is 18.9 mg of phosphorus in a 1 cup serving of purslane. (http://nutritiondata.self.com/facts/vegetables-and...
Question: Is purslane soporific? In Saudi Arabia I grew "rejleh", and relied on it as a sleep aid. We made a soup from it. Delicious! I'm sure that "rejleh" is a regional name for purslane, or portulaca.
Answer: There are some herbal guides that say purslane has soporific qualities.
Question: Can you make tea from Purslane?
Answer: Yes, some people do make purslane tea. I've never done it myself, so I don't know how it tastes.
Leave a Greeting!
Anita on July 18, 2020:
You say don't pick my grand aunt eat this for years and she never been
to a hospital in her life purslane it good to eat
donotfear on Hubpages on July 15, 2020:
Good article. I just found some purslane in my garden!
Hovawart on June 25, 2020:
"This food is very low in cholesterol." Well, no. This plant contains no cholesterol. No plant does.
What I was wondering is, the hybrid purslane (Portulaca) with various brightly colored blossoms that one buys from the gardening center--is it also edible?
Malsoon on May 01, 2020:
My late mom used to pick a big sackful of purslane wildly grown among her summer vegetables. We took her recipe of making sambusik, or triangular dough pies. Here it goes: Diced onions+lemon juice+olive oil+ salt+white pepper as filling. Roll dough pieces 6-inch round, scoop 3 spoons of filling into the dough then close edges to form a triangle. Place sambusik on a cooking tray and bake. Bon appetite
alfonso on December 09, 2019:
great information for shore, i will be harvesting these from my garden, thank you!
RN on May 18, 2019:
Thanks for the informative video. I live in Mexico where verdalaga (purslane) is a common food item. I have a lot of it in my garden, and it's time to harvest.
Sima Taba on September 06, 2018:
My aunt just re introduce this plant to us as she had been eating and saw many benefits from it. We have plenty available in Southern Ontario, Canada and I am right now eating some with my lettuce salad.
Turkish Guy on March 31, 2018:
Oh god, not purslane
Its disgusting taste has haunted me since my childhood...
Crafty Mummsley on March 16, 2018:
It is believed that the Ancient Egyptians ate Purslane 1000's of years ago in salads
haitham salman on November 01, 2017:
in SYRIA it is called Bakleh and is used in Fattoush and salad .It can be added as it is to yougort . It is beleived to be very healthy especialy for stomack
ra on October 15, 2017:
The seeds are used as decoration in berenji, which is an iranian sweet/biscuit. Purslane or khorfe is used in cucumber salad or with other greens as a sidedish , but mostly in the south of iran. I haven't Seen much of a regular consumption in other parts of the country although it grows all over. It's known to cleanse liver and I myself use the dried and powdered leaf and stem in yogurt to accompany dinner whenever I remember.
Ricardo on May 16, 2017:
Here in Portugal we eat as well this plant and actually farmers do plantations of it.
Nawal on August 13, 2016:
Purslane is a very common ingredient in Lebanese cuisine other than fatoush a national salad it is used with many other summer salads, us Lebanese also make pours,and pies instead of spinach we use purslane, add sumac and onions, it is very tasty and healthy. After moving to the US I missed purslane so much, I couldn't find the seeds anywhere which eventually I found online and ordered the seeds from the UK, I planted them in planters. I now have two big planters ready to be cut and eaten. Tasty and yummy!
gosala on December 14, 2015:
purslane is found in indian cooking too. we cook it with dhall or lentils. very delicious.
Sherryloom on June 22, 2015:
Yum, My grandma used to find this and feed it to us. I remember loving it like I do swiss chard. Can't find much around here, but I can order seeds. Thanks for the info!
TapIn2U on August 19, 2014:
I DO have this in my garden!! Wow - tasty too. Fantastic lens! Sundae ;-)
Linda Jo Martin from Post Falls, Idaho, USA on November 08, 2012:
I'm so happy to see this page here! All summer long my friends were talking about purslane... and I didn't know what it was. Then Lisa offered to bring me a salad which had purslane leaves in it. That was one of the best salads I ever had - I think it was mainly purslane and bean sprouts, with a dressing of sesame oil and liquid aminos. Wow... I was so amazed! Now I'm looking forward to finding purslane in my own garden next year. I love that you're writing about edible wild plants in your area. If the food system breaks down, this information could save lives! Blessed! Thanks so much.
browndog21 on August 29, 2012:
Are you kidding me? Someone wants to eat this?! I'll make you a deal you can have all you can pull out of my vegetable and flowers gardens for free and I'll throw in free cucumbers and tomatoes as well!
anonymous on August 07, 2012:
purslane is eaten in fatoosh and salad in Lebanon, it is a very common herb in Lebanon.
Rickcpl on May 22, 2012:
xanthoria24 on March 25, 2012:
I hadn't heard that it might be native. People might also confuse it with Tribulus terrestris (puncture vine), though I would think they wouldn't try to eat that, or Chamaesyce spp., which is where they seem to have moved Euphorbia maculata in some places.
Stephanie Tietjen from Albuquerque, New Mexico on February 22, 2012:
It was growing in my yard and I transplanted it to pots. I'm used to just breaking a piece off and eating it, and at the end of last summer, it was tasting real sweet and had a different texture. When I looked it was full of aphids, so I got some extra protein. Your lens is excellent. Thanks
Bill from Gold Coast, Australia on December 03, 2011:
years ago, back before I was into wild edibles I had purslane growing all over my yard and I used to spray it or pull it out of the cracks in the path. Nowadays that I know better, I do not have it growing wild so I had to buy the seeds and plant it. Funny how life works sometimes!
anonymous on August 04, 2011:
@Sylvestermouse: It is soo easy to tell the diff. between spurge and purslane. Surge grows closer to the ground and it is just smaller. thinner stems. smaller leaves. if you break a stem it leaks white sap.
Purslane is larger, has a thicker stem, larger leaves and has no white sap. The leaves taste like lettuce and the stem is a little tangy.
Usually purslane and spurge grow near to one another which makes it easier to identify for the first time. Once you have identified it, it becomes as simple as telling a head of lettuce from a head of cabbage.
anonymous on August 04, 2011:
I eat purslane. The leaves taste like more like lettuce and the stem is a bit tangy.
quicpost on May 13, 2011:
Great article and I especially like the spurge that you've pointed out!
anonymous on April 05, 2011:
Now I know I saw this growing in my sister's flower garden. I thought it was beautiful and asked what it was but she didn't know other than it is a weed she loves and welcomes in her flower gardens and has even put them in pot arrangements. It is very easy care. Now to find out its good to eat, I can't wait to tell her about it. I love this series of yours.
anonymous on July 08, 2010:
great site!! loved this purslane page
Joan Hall (author) from Los Angeles on June 29, 2010:
@dc64 lm: So glad to hear it! Enjoy!
dc64 lm on June 29, 2010:
I've found lots of wood sorrell growing near my yard after looking at that site of yours, and now I'm on the hunt for purslane. These edible weeds sites are great!
Barbara Radisavljevic from Paso Robles, CA on September 27, 2009:
Ah, you beat me to it. I was going to do a lens on this. But I'm keeping busy with other lenses, and you did a great job with this.
Alisha Vargas from Reno, Nevada on September 21, 2009:
I need to start paying more attention to weeds, I'm sure I've seen this one before. I love the idea of urban foraging and have heard a lot about how great purslane is. Great lens!
Cynthia Sylvestermouse from United States on September 20, 2009:
I think identifying it would be the hardest part for me. I would hate to make my whole family sick. However, give me a guide, as you have, and I am game! Thanks
anonymous on September 20, 2009:
Interesting information about purslane.