I’ve been a part of a few conversations about purslane recently, including one with my neighbor who wanted to spray my “weeds” for me. It was actually my husband who had the conversation with her, but I was very happy to hear that he fiercely defended my purslane, and nothing was sprayed.
Purslane (Portulaca oleracea) is a crunchy, tangy, nutrient-rich green that deserves a place on your plate.
How to Identify Purslane
Purslane grows close to the ground in a sprawling, mat-like pattern. It has several distinctive features:
Leaves: Smooth, thick, paddle-shaped, and succulent. They often cluster at the tips of the stems.
Stems: Reddish in color and slightly succulent. The stems branch low to the ground and may resemble miniature vines.
Flowers: Tiny, bright yellow flowers with five petals. They usually bloom on sunny mornings.
Growth Habit: Purslane spreads in a circular or radial pattern and hugs the ground, especially in disturbed soil.
When crushed, the plant gives off a mild, green, slightly sour aroma. It should not smell sharp or unpleasant.
Where It Grows
Purslane is native to parts of Asia and the Mediterranean but now grows widely throughout the United States and southern Canada. It thrives in sunny, dry locations and is often found in gardens, sidewalk cracks, empty lots, farm fields, driveway edges, and poor or compacted soil.
Thanks to its ability to withstand heat and drought, it grows easily in areas where other plants struggle.
Common Look-Alikes
There are a few plants that resemble purslane. The main one to watch for is spurge.
Spurge (Euphorbia species) is toxic and should not be eaten. It has thin, wiry stems and releases a milky white sap (called latex) when broken. This sap can irritate the skin and should be avoided.
To distinguish it from purslane, check the stems. Purslane does not release milky sap. Its stems are thicker, reddish, and juicy. If you break a stem and see white sap, it is not purslane.
Nutritional Value
Purslane is one of the most nutritious greens available. It is especially valued for its high content of omega-3 fatty acids, which are more commonly found in fish. Purslane contains alpha-linolenic acid (ALA), a type of omega-3 that supports heart and brain health.
In addition to healthy fats, purslane provides vitamin A, vitamin C, vitamin E, magnesium, potassium, iron, calcium, antioxidants such as beta-carotene and glutathione, and dietary fiber.
It is low in calories and has a refreshing, slightly lemony flavor that works well in salads or cooked dishes. It can be used much like spinach or watercress and works well both raw and cooked.
How to Harvest Purslane
Harvest young, tender stems and leaves by pinching or cutting them near the base. The plant is at its best before it flowers heavily or goes to seed. Wash thoroughly before eating.
Avoid collecting from areas that may have been treated with herbicides or pesticides, such as roadside edges or heavily trafficked sidewalks.
About the Author:
Sabrina Halvorson is a journalist and author by profession, herbalist and forager by passion. In addition to her journalism education, she is a University of Minnesota Extension Master Naturalist, the North Dakota chapter coordinator for Herbalists Without Borders, and a graduate of the Chestnut School of Herbal Medicine. Sabrina is the appointed U.S. Country Director for the World Agriculture Forum, an international council of agriculture experts, and the 2024 Farm Broadcaster of the Year from the National Association of Farm Broadcasters. Learn more about her journalism and agriculture experience at sabrinahalvorson.com.
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