How To Eat Purslane

You might be wondering how to eat purslane. This common garden “weed” is actually a nutritional powerhouse waiting in your own backyard. Once you know how to use it, you’ll see it as a free, delicious superfood. Let’s get you started on enjoying this versatile green.

Purslane has succulent leaves and stems with a slightly tangy, lemony flavor. It’s packed with more omega-3 fatty acids than any other leafy plant. It’s also rich in vitamins A, C, and E, along with minerals like magnesium and potassium. Best of all, it grows almost anywhere with little effort from you.

Now that you know its value, here are the essential first steps. Always harvest from areas you know haven’t been treated with pesticides or herbicides. Your own garden is the best source.

Identifying and Harvesting Purslane

Look for smooth, reddish stems and small, paddle-shaped green leaves. It grows low to the ground in a spreading mat. The key identifier is its succulent nature—the stems and leaves are juicy and thick. Use clean scissors to snip the top few inches of the stems. This encourages new growth, so you can harvest repeatedly.

Harvest in the morning for the crispiest leaves.
Choose young, tender plants for the best flavor.
Avoid plants with yellowing or damaged leaves.

Cleaning and Prepping Your Greens

Purslane can be sandy, so cleaning is crucial. Give it a good soak in a bowl of cold water. Swirl it around to loosen any grit. Lift the purslane out, leaving the sand behind in the bottom of the bowl. Repeat if necessary. Pat it dry with a clean towel or use a salad spinner. You can eat both the leaves and the tender stems.

Separating Stems and Leaves

For some recipes, you might want just the leaves. Simply pinch the leaf off the stem. The thicker, older stems can be a bit fibrous. For those, you can strip the leaves by running your fingers down the stem. Don’t toss the thicker stems, though! They are perfect for pickling or blending into soups.

Enjoying Purslane Raw

Raw purslane adds a wonderful crunch and tang to salads. It’s the simplest way to enjoy its fresh flavor.

Simple Salad: Toss purslane leaves with sliced cucumbers, tomatoes, and a light vinaigrette.
Sandwich Booster: Add a handful to your sandwiches or wraps instead of lettuce.
Garnish: Use it as a finishing touch on soups or grilled fish for a pop of freshness.

Its mucilaginous quality (similar to okra) can help thicken dressings slightly, which is a nice bonus.

Cooking with Purslane

Purslane holds up surprisingly well to heat. Cooking mellows its tanginess and brings out a more savory flavor.

Sautéed or Stir-Fried

Heat a bit of olive oil or garlic in a pan. Add your purslane and sauté for just 3-5 minutes, until it wilts. It’s a great side dish on its own or mixed with other greens like spinach. You can add it to scrambled eggs or omelets right at the end of cooking.

In Soups and Stews

Purslane is a classic ingredient in many global cuisines for soups. Add it during the last 5-10 minutes of cooking. It will soften but retain a pleasant texture. It works beautifully in minestrone, lentil soup, or a simple potato and purslane soup.

As a Standalone Vegetable

Try braising it. Cook it low and slow with some onions, tomatoes, and a splash of broth until it’s very tender. This is a traditional method in Greek and Mexican cooking that makes for a deeply flavorful dish.

Preserving Your Harvest

If you have a bounty, don’t let it go to waste. Here’s how to make it last.

Refrigeration: Store cleaned, dry purslane in a breathable bag in your fridge crisper. It should last up to a week.
Freezing: Blanch it first: drop in boiling water for 30 seconds, then into ice water. Drain, pat dry, and freeze in portions. Use frozen purslane directly in cooked dishes.
Pickling: Pickled purslane stems are a tangy treat. Use a simple vinegar brine with spices like mustard seed and peppercorns.

Simple Recipes to Try

Here are two easy ways to get started with purslane in your kitchen.

1. Lemony Purslane Potato Salad

Boil 1 lb of baby potatoes until tender. Let them cool and halve them.
In a large bowl, combine 2 cups of chopped purslane, the potatoes, and some red onion.
Whisk together ¼ cup olive oil, the juice of one lemon, a teaspoon of Dijon mustard, salt, and pepper.
Toss everything together and serve. The purslane adds a bright note that cuts through the richness.

2. Quick Purslane and Tomato Sauté

Heat 2 tablespoons of olive oil in a skillet. Add 2 minced garlic cloves and cook until fragrant.
Add 2 cups of chopped cherry tomatoes and cook until they start to burst.
Stir in 4 cups of roughly chopped purslane. Cook, stirring, for 3-4 minutes until wilted.
Season with salt, pepper, and a pinch of red pepper flakes. Serve as a side or over pasta.

Frequently Asked Questions

Can you eat all types of purslane?
Yes, the common garden purslane (Portulaca oleracea) is entirely edible. Avoid look-alikes like spurge, which has thinner stems and a milky sap.

Does cooking destroy purslane’s nutrients?
Some vitamin C is lost with heat, but many other nutrients remain. Eating it both raw and cooked gives you the best range of benefits. The omega-3s are stable during cooking.

Where can I find purslane if I don’t grow it?
Check farmers markets in the summer, especially those with diverse vendors. Some specialty grocery stores may carry it. It’s sometimes called verdolaga in Hispanic markets.

Is the yellow flowers on purslane edible?
Yes, the small yellow flowers are edible too. They make a pretty garnish for salads. The whole above-ground plant is usable.

What does purslane taste like?
It has a refreshing, slightly sour or lemony taste with a crunchy, juicy texture. The flavor is mild and pairs well with many ingredients.

Adding purslane to your diet is a simple step towards eating more wild, nutrient-dense foods. Start with a small amount in a salad to get used to its unique texture. Before long, you’ll be spotting it everywhere and looking forward to your next harvest. This humble plant proves that sometimes the best food is growing right under your feet, just waiting to be picked.