All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.
At first glance, you might think it's just for decoration—the leaves have a still, icy look to them, like something you might find on the shelf of a craft store.
But purslane more than just a pretty plant—it's one of the most delicious and healthy greens you can buy at the summer markets. So let's get to know it, shall we?
In short: It's a weed. Purslane (portulaca oleracea) is a glossy succulent plant that natively grew in Persia and India and grows very well pretty much anywhere, including people’s backyards in Brooklyn (or even on the sidewalk!). The stems are generally pink, and the flowers are yellow. Purslane can thrive in almost any kind of soil, is drought-resilient, and spreads like wild even in controlled setting like window boxes. It’s called verdolagas in Mexico, where cooks chop it up and add it to braised pork dishes.
Technically, yes. But it’s not like you’re eating kudzu. If you have no qualms with dandelion greens (another weed-turned-trendy veggie), you shouldn't blink at eating purslane.
Well, there's the bright, juicy, lemony flavor, for one thing. But then there are the health benefits. It has higher omega-3s than any other plant (and is way cheaper than salmon), and high levels of melatonin, a hormone that’s great for regulating sleep.
First, rinse it thoroughly. If you have a nice salad spinner, this is the time to break it out.
Now pull the leaves off the larger stems and toss them with lemon juice, olive oil, and a pinch of salt. Purslane is pretty damn good just like this, but if you want to take it one step further, throw in some radishes and toss with a little yogurt. Got kale? It gets along with purslane very, very well.
Another option: Roughly chop a cup of leaves and place them in a blender with plenty of olive oil, a clove of garlic, lemon juice, parmesan, and any nut of your choice (marcona almonds, if you've got 'em). Pulse, and you've got purslane pesto.
Cooking with fire? The leaves are hearty enough to stand up to light sautéing in a pan—try wilting them with garlic.
Or throw the purslane into a grilled panzanella—the lemony bite goes well with grilled bread and vegetables.
You can even toss some cooked purslane into a taco, where it will be a bright counterpoint to creamy avocado. (Cook it in oil for about three minutes to get it taco-ready.)
Finally, our test kitchen recommends using purslane in soups and simmered dishes (a big pot of clams, say). Use it just like you would spinach or watercress: Toss it into the pot in the last few minutes of simmering to wilt the leaves and add some lemon-like accents.
Bummer. But the good news is that you can grow purslane yourself. It’ll take around 50 days for seeds to fill a window box. In the meantime, sub in baby arugula.
