Purslane is a weedy bane of many gardeners and yard
perfectionists. Portulaca oleracea is
tenacious, grows in a variety of soils, and regrows from seeds and fragments of
stem. An important question for any gardener trying without success to
eradicate this weed is, can you eat purslane?
Is Purslane Safe to Eat?
Purslane is a pretty tough weed. Native to India and the Middle East, this weed has spread throughout the world. It is a succulent, so you’ll see fleshy little leaves. The stems grow low to the ground, nearly flat, and the plant produces yellow flowers. Some people describe purslane as looking like a baby jade plant. It grows in a range of soils and most heartily in hot, sunny areas. A common spot to see it is in cracks in the sidewalk or driveway.
It may be tough and tenacious, but purslane is not just a
weed; it is also edible. If you can’t beat it, eat it. This is a great
philosophy to live by if you have tried to control purslane with limited
success. There are even cultivated varieties of purslane, but if you already
have it invading your garden, start there for a new culinary adventure.
How to Use Purslane in the Kitchen
Using edible purslane plants, you can generally treat them
like any other leafy green in your recipes, particularly as a substitute for spinach
or watercress.
The flavor is mild to sweet and slightly acidic. Nutritionally purslane
contains omega-3 fatty acids, iron, vitamin C, several B vitamins, calcium,
magnesium, potassium, and high levels of vitamin A compared to other leafy
greens.
The simplest way to enjoy purslane
herbs in food is to eat it fresh and raw, any way you would spinach.
Use it in salads, as greens in a sandwich, or as a green topping for tacos and
soup. Purslane also stands up to some heat. When cooking with purslane, though,
sauté gently; overcooking will make it slimy. You can even pickle purslane for
a bright, peppery flavor.
If you do decide to eat purslane from your yard or garden, wash it very well first. Avoid using pesticides and herbicides in your yard before you harvest the succulent leaves of this tasty weed.
Disclaimer: The contents of this article are for educational and gardening purposes only. Before using or ingesting ANY herb or plant for medicinal purposes or otherwise, please consult a physician, medical herbalist, or other suitable professional for advice.
Purslane is a weedy bane of many gardeners and yard
perfectionists. Portulaca oleracea is
tenacious, grows in a variety of soils, and regrows from seeds and fragments of
stem. An important question for any gardener trying without success to
eradicate this weed is, can you eat purslane?
Is Purslane Safe to Eat?
Purslane is a pretty tough weed. Native to India and the Middle East, this weed has spread throughout the world. It is a succulent, so you’ll see fleshy little leaves. The stems grow low to the ground, nearly flat, and the plant produces yellow flowers. Some people describe purslane as looking like a baby jade plant. It grows in a range of soils and most heartily in hot, sunny areas. A common spot to see it is in cracks in the sidewalk or driveway.
It may be tough and tenacious, but purslane is not just a
weed; it is also edible. If you can’t beat it, eat it. This is a great
philosophy to live by if you have tried to control purslane with limited
success. There are even cultivated varieties of purslane, but if you already
have it invading your garden, start there for a new culinary adventure.
How to Use Purslane in the Kitchen
Using edible purslane plants, you can generally treat them
like any other leafy green in your recipes, particularly as a substitute for spinach
or watercress.
The flavor is mild to sweet and slightly acidic. Nutritionally purslane
contains omega-3 fatty acids, iron, vitamin C, several B vitamins, calcium,
magnesium, potassium, and high levels of vitamin A compared to other leafy
greens.
The simplest way to enjoy purslane
herbs in food is to eat it fresh and raw, any way you would spinach.
Use it in salads, as greens in a sandwich, or as a green topping for tacos and
soup. Purslane also stands up to some heat. When cooking with purslane, though,
sauté gently; overcooking will make it slimy. You can even pickle purslane for
a bright, peppery flavor.
If you do decide to eat purslane from your yard or garden, wash it very well first. Avoid using pesticides and herbicides in your yard before you harvest the succulent leaves of this tasty weed.
Disclaimer: The contents of this article are for educational and gardening purposes only. Before using or ingesting ANY herb or plant for medicinal purposes or otherwise, please consult a physician, medical herbalist, or other suitable professional for advice.