Purslane is a weed often found in your potted plants, or in the garden. It is a friend, not a foe!
This super-food may also be growing in the cracks of the sidewalk, which means foragers, urban or rural, can harvest the benefits of purslane. It is also known by it’s Latin name of portulaca oleracea , or commonly called little hogweed. In addition to nutrients, purslane can assist the body with elimination of heavy metals and parasites.
This year purslane is abundant in my rows of beets. Rich as a source of plant-based Omega 3, it contains more omega than any other living plant. I encourage you to not pull the purslane and toss it, but eat it instead!
Today I added purslane to my omelet, along with a bit of young dill coming up in my newly planted raspberry patch. I also added a bit of lamb's quarters of which I used most of last week. With a bit of Italian spice venison sausage and mushrooms, my omelet has a ton of flavor to go with the protein and plant-based nutrients. Purslane is rich in Vitamin A, as well as potassium, magnesium and calcium, all essential nutrients for hearth health. These nutrients are also important for bone health, and are necessary to prevent osteoporosis.
Finding purslane…avoid any areas where there are sprays or roadside chemicals being used. The leaves are succulent. Common spurge is similar, also with red stems – but spurge leaves are not as thick. To ensure you have the right plant, common spurge secretes white sap when you break the stem. Most often, white sap indicates you want to avoid the plant. (Dandelion is an exception.) You may use your fingers to strip the stem of the leaves, a simple process, similar to using rosemary. (I don’t worry about the stems if the plants are young and tender.)
Uses: The key is to eating purslane is to
1. Eat raw- adding to salads or blending in your smoothies, or adding to fresh salsa.
2. Lightly sauté’ as for use in an omelet, or
3. cook it to the extreme (not in between) – otherwise it may become “slimy” like okra.
Besides adding to an omelet, consider using purslane instead of lettuce on a sandwich, it adds a nice crunch.
Simple recipe idea: Saute onions and garlic in coconut or avocado oil, or ghee. Add purslane, chopped into 2” long pieces, or de-stem if desired, for 10 minutes. Use Celtic or pink Himalayan salt, and pepper to taste. Add fresh diced tomatoes and cook until tender. Serve on a hot tortilla, with cilantro garnish if desired.
This super-food may also be growing in the cracks of the sidewalk, which means foragers, urban or rural, can harvest the benefits of purslane. It is also known by it’s Latin name of portulaca oleracea , or commonly called little hogweed. In addition to nutrients, purslane can assist the body with elimination of heavy metals and parasites.
This year purslane is abundant in my rows of beets. Rich as a source of plant-based Omega 3, it contains more omega than any other living plant. I encourage you to not pull the purslane and toss it, but eat it instead!
Today I added purslane to my omelet, along with a bit of young dill coming up in my newly planted raspberry patch. I also added a bit of lamb's quarters of which I used most of last week. With a bit of Italian spice venison sausage and mushrooms, my omelet has a ton of flavor to go with the protein and plant-based nutrients. Purslane is rich in Vitamin A, as well as potassium, magnesium and calcium, all essential nutrients for hearth health. These nutrients are also important for bone health, and are necessary to prevent osteoporosis.
Finding purslane…avoid any areas where there are sprays or roadside chemicals being used. The leaves are succulent. Common spurge is similar, also with red stems – but spurge leaves are not as thick. To ensure you have the right plant, common spurge secretes white sap when you break the stem. Most often, white sap indicates you want to avoid the plant. (Dandelion is an exception.) You may use your fingers to strip the stem of the leaves, a simple process, similar to using rosemary. (I don’t worry about the stems if the plants are young and tender.)
Uses: The key is to eating purslane is to
1. Eat raw- adding to salads or blending in your smoothies, or adding to fresh salsa.
2. Lightly sauté’ as for use in an omelet, or
3. cook it to the extreme (not in between) – otherwise it may become “slimy” like okra.
Besides adding to an omelet, consider using purslane instead of lettuce on a sandwich, it adds a nice crunch.
Simple recipe idea: Saute onions and garlic in coconut or avocado oil, or ghee. Add purslane, chopped into 2” long pieces, or de-stem if desired, for 10 minutes. Use Celtic or pink Himalayan salt, and pepper to taste. Add fresh diced tomatoes and cook until tender. Serve on a hot tortilla, with cilantro garnish if desired.
 |  |  This omelet made with purslane is packed not only with flavor, but essential nutrients and fatty acids. |
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