The minute you look at purslane, you can tell that it wants you to eat it. The plump leaves and stems give an obvious invitation. It's a sturdy one, growing in huge patches at the edges of yards and sidewalks, a treasure to urban foragers. This web page brings you purslane facts and purslane recipes to bolster your appreciation of this virtuous wild plant. |
Purslane - Portulaca oleraceaThe binomial name for purslane is Portulaca oleracea.
Portulaca is Latin, coming from portula, which means "gate", in reference to the gatelike covering of the seed capsule. Oleracea is Latin also and means "kitchen vegetable".
Another English name for purslane is "pigweed".
The Spanish name for purslane is "verdolaga".
There is controversy about whether purslane is native to North America or was carried over, but some research suggests that the American Indians were eating it before they made contact with Europeans.
Portulaca is Latin, coming from portula, which means "gate", in reference to the gatelike covering of the seed capsule. Oleracea is Latin also and means "kitchen vegetable".
Another English name for purslane is "pigweed".
The Spanish name for purslane is "verdolaga".
There is controversy about whether purslane is native to North America or was carried over, but some research suggests that the American Indians were eating it before they made contact with Europeans.
Eating purslaneThe leaves, stems, flowers, and seeds of the purslane plant are all edible. I've only eaten the stems and leaves myself. They have a slightly sour edge (not as strong as wood sorrel) and a hint of a mucilaginous quality (not as strong as mallows). Purslane is terrific as part of a salad.
They say that the mucilaginous quality becomes more pronounced when it is cooked, so it is sometimes added as a thickener in soups and stews. I've never tried it cooked.
Purslane is also recommended for stir-frying. I've never tried that either, but it sounds delicious.
In Spanish, purslane is called verdolaga and I saw several Mexican recipes that used it as an ingredient.
And I just discovered that purslane is call khorfeh in Iran, and is featured in Persian dishes.
And reader Wafeek informs us that purslane is used in a Lebanese dish called fatoosh.
Here are some purslane recipes I found:
Henry David Thoreau talks about having purslane for dinner in Walden!
And the U. S. Department of the Army, in their "Ultimate Guide to U.S. Army Survival Skills, Tactics, and Techniques" mentions purslane in their chapter on "Survival Use of Plants."
They say that the mucilaginous quality becomes more pronounced when it is cooked, so it is sometimes added as a thickener in soups and stews. I've never tried it cooked.
Purslane is also recommended for stir-frying. I've never tried that either, but it sounds delicious.
In Spanish, purslane is called verdolaga and I saw several Mexican recipes that used it as an ingredient.
And I just discovered that purslane is call khorfeh in Iran, and is featured in Persian dishes.
And reader Wafeek informs us that purslane is used in a Lebanese dish called fatoosh.
Here are some purslane recipes I found:
- Codillo Aquiahuac (Mexican pork with purslane)
- Greek style purslane pesto
- Domatesli semizotu (purslane with tomato), a Turkish dish
- Texas A&M University shares purslane recipes, including pickled purslane and Verdolago con Queso.
- Prodigalgardens.info has a set of purslane recipes including purslane pasta and purslane gazpacho.
Henry David Thoreau talks about having purslane for dinner in Walden!
And the U. S. Department of the Army, in their "Ultimate Guide to U.S. Army Survival Skills, Tactics, and Techniques" mentions purslane in their chapter on "Survival Use of Plants."