Purslane (Portulaca Oleracea) is a rich source of vitamins and minerals with vitamins A, B, C, and E, along with iron, calcium, magnesium, potassium, folic acid, and lithium. Purslane has more beta-carotene than spinach. It’s also a rich source of omega-3 fatty acids, more than some fish oils.
The leaves, stems and flower buds are eatable. The flowers range from white, pink, rose, yellow, orange and lavender. The taste is similar to watercress or spinach.
I’ve seen many recipes for Purslane on line, such as a tomato and cucumber salad. The antioxidant properties are significantly decreased if frying and boiling so it’s best to eat it raw in a salad or when making vegetable juice if possible. Sautéed or gently stewed stems and leaves can be served as side dish with fish and poultry. (It tends to get a bit slimy if overcooked.) You can also use Purslane on sandwiches instead of lettuce or pickles. I’ve heard that you can soak the stems in apple cider vinegar for a couple days in an air tight container and they come out tasting just like pickle relish.
It’s a common trailing weed and once it’s planted will take over whatever space it’s in (much like mint) so make sure it’s contained in a small space. They look like baby jade plants and can be considered a weed by many trying for a perfect lawn. It’s very drought tolerant and will seed itself so again be careful where you plant it.
You can file this one under the phrase, “Who Knew?”
