What’s the controversy about?
Purslane, also called “Verdolaga” in Mexico, is a nutritious plant with edible leaves, stems, and flowers. Often mistaken for spurge, which can be harmful, Purslane is valued for its health benefits and versatility in cooking.
So What is it and How is it Helpful?
Purslane (Portulaca oleracea) is a succulent plant that grows close to the ground. It has thick, reddish stems and shiny, smooth leaves. It produces small yellow flowers that bloom in sunny weather. This plant is drought-tolerant and grows quickly in disturbed soils or cracks in pavement.
How to Tell Purslane from Spurge
To tell purslane apart from poisonous spurge, break a stem. If the sap is clear, it is safe to eat. If the sap is milky white, it is spurge so leave it alone. Purslane is hairless and does not produce a milky sap, unlike spurge.
Ways to Eat Purslane
- Raw: Add to salads, sandwiches, or tuna salads for a tangy crunch.
- Cooked: Sauté with garlic and onions, add to stir-fries, or include in soups and stews. Cooking can make it slightly gelatinous, which helps thicken dishes.
- Mexican dishes: Known as verdolagas, it is often cooked with pork in Salsa Verde.
- Pickled: Preserve the stems and leaves by pickling.
Nutritional Benefits
Purslane is rich in omega-3 fatty acids, vitamins A, C, and B-complex, and minerals like calcium and magnesium. It also contains antioxidants that may support overall health.
Growing and Harvesting
This plant produces many seeds and can reseed itself every year. Cultivated varieties, such as “Golden Purslane,” are larger and easier to harvest. It is safe for most people but contains oxalic acid, so those with kidney stones should eat it in moderation.
Health and Medicinal Uses
This mild lemon or tangy flavored plant is useful for its anti-inflammatory properties. It supports vascular health and provides essential nutrients.
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