WHEN IS A WEED NOT A WEED? When it’s the incredible, edible Portulca oleracea. You might know this prolific plant with succulent green leaves, reddish stems and a prostrate habit as Purslane, Pigweed, Little Hogweed or Verdolagas. But after reading this post, I swear you’ll call it your friend. Look at the health benefits it offers:
Talk about a powerhouse of nutrition! Not only is oleracea rich in vitamins A, C and E, plus iron, calcium and potassium, it contains more Omega-3 fatty acids than any other leafy vegetable in the world. Even my beloved spinach can’t make this claim.
As for taste, I’ve found that stems cut in the morning are rather lemony. Picked in the afternoon, they are pleasantly bitter, like arugula.
Only in the United States is this plant woefully ignored. In Greece, chopped stems and leaves are commonly combined with Feta cheese and olives for a famous salad. Other cultures rely on the mucilaginous quality of the leaves to thicken soups and stews. My Mexican neighbor likes to saute both the stems and leaves for Pork with Mole Sauce; she also uses them in a scrumptious egg dish.
Mind looking for this wondrous weed on your property? I only ask because I wish to post a recipe which uses the plant. (Update: here’s the recipe.) It tends to favor sunny, dry spots. As you can see in the photo above, mine grows with utter frequency between the the gaps of the brick walkway in my Rose Garden.
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Adele says
August 15, 2011 at 5:50 pmYes I have this weed – and HOW! Please post that recipe!
Claire says
August 15, 2011 at 6:48 pmHi Kevin,
We get a ton of purslane in our CSA share—yep, we're paying for weeds. Last week, I grilled zucchini, and cut it up and put it with cucumbers and tomatoes and then sprinkled the purslane on top, then put on grilled sea scallops with a lemon vinegrette (from epicurious.com). Purslane was pretty delicious actually!
Claire says
August 15, 2011 at 6:49 pmHere's the recipe: http://www.epicurious.com/recipes/food/views/Grilled-Zucchini-Salad-with-Purslane-and-Tomato-106887
Kevin Lee Jacobs says
August 15, 2011 at 7:58 pmClaire – Imagine that! I had no idea that CSAs were including purslane in their shares! The scallop recipe looks almost too tempting. On my “to-make” list now.
Gardenlady says
August 15, 2011 at 8:46 pmWell, it's nice to know this weed has some redeeming value. Plenty of it on a gravel path in my yard. Think I'll try the recipe that Claire linked to above.
Anonymous says
August 15, 2011 at 11:33 pmDoes this plant have pink to reddish blooms during the mornings?
Kevin Lee Jacobs says
August 15, 2011 at 11:58 pmAnonymous – Portulca oleracea's flowers, which open only on sunny days, are definitely yellow.
I'll try to get a picture of the flower next time the sun comes out. Too wet and gray here now!
Betty819 says
August 16, 2011 at 10:32 amOnly plant this plant in a container; not in your flower garden or you'll be sorry. It becomes invasive and grows very fast, mine had pretty yellow flowers on it. It is in the sedum family if I'm not mistaken.
Kevin Lee Jacobs says
August 16, 2011 at 11:11 amBetty819 – Even in a container outdoors this purslane/pigweed/littlehogweed/verdolagas would be difficult to control. The plant propagates by reseeding, and the seeds can sprout anywhere. The plant is in the Portulacaceae family.
Donna B. says
August 16, 2011 at 2:14 pmOut “weeding” back in spring, and I let a huge strand of purslane go crazy – and it's a beautiful plant! I always knew it was edible but I did indeed notice it's slimy-qualities… maybe I need to think about using it more like okra! Mmm… gumbo…
But please, PLEASE! Post that recipe! I'm a bit tired of roasted tomatoes… I need something new! hehe!
The Japanese Redneck says
August 23, 2011 at 7:01 pmI think I have that in my yard.
Kevin Lee Jacobs says
August 26, 2011 at 12:24 pmDonna B. – Yes — use it like okra for gumbo, and let me know what you think!
The Japanese Redneck – You probably do have this great weed in your yard. Maybe try it on a salad; it's really delicious, so good for you.
Ian says
February 23, 2012 at 5:11 pmActually, medieval European recipes are chock-full of purslane (check the website Gode Cookery. just type “purslane” into the search box; or try Sir Kenelm Digby’s cookbook). They used to pickle it, serve the stalks parboiled in vinegar and sugar, use them as one of many salad greens, use them in potages (basically, soup that was poured over bread), and so on.
There are a number of “weeds” which we no longer use (dock, sorrel, borage, primroses, violets) in our food that were, apparently, popular previously. And some, like this one, require no cultivation. Which, of course, pollutes less.
Kevin Lee Jacobs says
February 24, 2012 at 9:26 amIan – Thanks for turning me onto Gode Cookery, and that fascinating “salat!”
Stoney Finnegan says
March 11, 2012 at 2:58 pmPurslane has a look-a-like that you should not eat ,”spurge ” , It looks very much like purslane but when you snap the stems it oozes a milky like juice (like a dandelion stem ) Purslane stems do not have that milky ooze . Purslane is a summer favorite around this Grandmother’s house and I freeze it for winter soups as well .
MicronCat says
March 11, 2012 at 3:16 pmurm…this looks a lot like a weed I have a LOT of here, which I thought was some form of the Jade plant. hmmm…
ksantoro says
March 14, 2012 at 10:25 amI’ve been eating purslane for almost 50 years, but never knew it had so much omega 3! I love it–use it raw in salads, throw it into soups, and stew it up with tomatoes, garlic, onion, and whatever other veggie is on hand. It does have a slightly gelatinous quality when cooked (husband agrees with those who say “slimy” but I think that’s just being rude to the purslane). This property enriches dishes, I think.
Amanda Webster says
April 22, 2012 at 10:35 amAwesome, So That’s what it’s called… My husband is from Palestine and this “fair-fahaina” is essential to their heavenly yoghurt based salad ( a variety of fatoush) with fried bits of pita bread. I have “harvested” the weed and kept it’s microscopic seeds , but have been disappointed that what they use over seas is larger and much more flavorful (and sour) … now that I know the name maybe I can find some seeds. Thanks
Leticia says
June 3, 2012 at 1:44 amStoney Finnegan, can you tell me how you freeze it ? my Mom use to can it but honesty i do not have the time.
Laura Dowrick says
June 10, 2012 at 10:24 amWhen I was a little girl back in Italy, we made a salad with
vinegar and olive oil and still do.
Elizabeth says
June 13, 2012 at 11:47 pmKevin, only you can hit a homerun week after week. I know this plant, a weed in my yard. Who knew? Many thanks for an eye-opener.
Alice Mae says
June 18, 2012 at 4:29 pmIt grows all over the place!!! It even potted itself in my little container garden. I’ve been finding lots of recipe references. Its great just plain, I munch on the leaves as I’m puttering around. My aunt up in Ohio used to saute it with a little onion and bacon! Talk about GOOD! It makes a great BPT sandwich. I like it better than the lettuce! Awesome in stir fry and every vegetable saute I’ve tried. Am going to try and pickle the big leaves with stems. Found a reference to that from, I believe, the 1600’s. Maybe 1700″s?
http://gardeneroflight.blogspot.com/2012/04/intro-to-purslane.html
http://gardeneroflight.blogspot.com/2012/05/purslane-potted-itself.html
Its fun stuff!!! And it thrives in the Summer down here in Florida, so its a win-win situation!
Joan says
June 29, 2013 at 1:34 amCan the PORTULUCA seeds bought at the organic plant store be used for food when it grows
Kevin Lee Jacobs says
June 29, 2013 at 6:14 amHi Joan – If the seeds are those of Portulaca oleracea, then yes, the plants will be edible.
The Portulaca grandiflora or “Moss Rose” that is commonly bought in seed packets is NOT edible.