Purslane - Identification, Harvesting, & Recipes
You probably won't find purslane at your grocery store, and it's unlikely any of us planted it in our gardens. And yet, here in central Pennsylvania, as well as across most of the United States, you have probably seen it. Many of us are pulling it out by the handfuls as a weed. In some farmers markets, this "weed" sells for $7 a pound. It's an incredibly versatile ingredient, with a lemony pepper taste, and it's really good for you too.
Purslane is packed with heart-healthy omega-3 fatty acids, having more than than any other leafy vegetable plant. It's protein and iron concentrations are higher than in any cultivated vegetable, including kale. It has more magnesium, vitamin A and vitamin E than kale as well. In a calorie to calorie comparison, it has more potassium than a banana. It also however, has oxalic acid, as many vegetables do, similar to rhubarb and spinach. (Those with kidney problems should avoid these foods)
In the 1840s Henry David Thoreau was feasting on it in his Walden Pond cabin. He wrote, “I have made a satisfactory dinner, satisfactory on several accounts, simply off a dish of purslane (Portulaca oleracea) which I gathered in my cornfield, boiled and salted. I give the Latin on account of the savoriness of the trivial name,” he wrote in Walden, published in 1854.
Purslane Vs Spurge
There are two somewhat similar weeds in my own Central Pennsylvania Backyard, and it is important to know the difference. Spurge is poisonous.
Once you know the difference for certain, they are very different plants. But please be certain you know the difference. The site below covers the characteristics of both very well.
The Cliff Notes:
- Spurge [Poisonous] is not a succulent, the leaves are almost paper thin as opposed to the thicker leaves of purslane. Leaves on Spurge [Poisonous] Grown parallel to each other in pairs. If you break the stem of a spurge [poisonous], it will ooze a sticky white liquid, called latex.
- Purslane [Healthy Green] is a succulent. Both leaves and stems have a thick, fleshy feel. Leaves grow out of the stalk in a "star" of 4 leaves. The leaves are smooth, not serrated. When you break the stem, there is NO sticky white liquid.
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Harvesting Purslane
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You can pick purslane leaves the minute they are recognizable, as seedlings. On more mature plants the stems can also be eaten as long as they are tender (older stems are fibrous). If you can pinch the stem off between forefinger and thumbnail, it is tender enough to eat. The fat, unripe seed capsules can also be eaten.
Wild foods author John Slattery writes: “If you gather it in the morning it will have more malic acid, and therefore be tangy in taste,” he writes. “Gathered in the afternoon it will be sweeter . . . as the malic acid is transformed into glucose.”
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Purslane Recipes
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Purslane is incredibly versatile. There are recipes for pork stew, chimichurri, tacos, and more. We started with a simple purslane salad. You can use it in any salad, with any bottled dressing, if you would like. We used:
Purlsane, cherry tomatoes, onion, cucumber, feta cheese, and quick dressing:
2 tablespoon red wine vinegar
1 tablespoon fresh juice
1 small garlic clove, pureed
Salt
¼ cup extra virgin olive oil
Freshly ground pepper
It was quite good! Next time I'll add fruit. Similar to spinach, purslane pairs well with many fruits such as peaches, or cherries, that go great in salads.
Although many recipes are for Mexican dishes, Purslane is also popular in the Mediterranean. This recipe for Purslane, Cherry & Feta Salad is inspired by a greek salad recipe. https://cooking.nytimes.com/recipes/1014835-purslane-salad-with-cherries-and-feta
1generous bunch purslane, thick stems cut away (12 ounces, about 4 cups), washed and dried
1tablespoon chopped fresh mint
16 cherries, pitted and quartered [I used more - I think more is better]
12 kalamata olives, pitted and coarsely chopped
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1teaspoon balsamic vinegar
1 small garlic clove, puréed
Salt
¼ cup extra virgin olive oil
Freshly ground pepper
1 to 2 ounces feta, crumbled
Purslane Salad with grilled corn & Avacado dressing
Purslane is also popular in India, and pairs well with curry. Here's a recipe for Purslane & Curry Potato Salad:
3 cups potatoes, cut into 1 inch chunks, and boiled just until tender.
3 stalks celery, minced
1-2 green onions and stems, diced
½ cup sliced bell pepper
2/3 cup raw purslane leaves
½ to 2/3 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon curry powder
salt and pepper to taste
Purslane & Avacado Tacos With Pico De Gallo
https://www.epicurious.com/recipes/food/views/purslane-and-avocado-tacos-with-pico-de-gallo-51240610
Purslane Quesadilla
Verdolagas con Costillas de Puerco
Pork Stew With Purslane
Purslane Chimichurri
Purslane tzatziki Sauce
"I learned from my two years’ experience that it would cost incredibly little trouble to obtain one’s necessary food, even in this latitude; that a man may use as simple a diet as the animals, and yet retain health and strength. I have made a satisfactory dinner, satisfactory on several accounts, simply off a dish of purslane (Portulaca oleracea) which I gathered in my cornfield, boiled and salted." - Thoreau
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