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Purslane is a quick-growing, low-spreading weedy plant that grows horizontally from a single taproot and forms flat, round mats about 40 to 90 centimeters in diameter. The plant has thick, cylindrical, reddish-colored stems that branch out about 30 centimeters long, and it produces tiny yellow flowers when mature. The succulent, fleshy, oval, or spoon-shaped leaves grow alternately along the stems and reach five centimeters long. The stems, leaves, and flower buds are all edible, offering a crisp, cucumber-like texture with a slightly salty, tart, lemony flavor with a peppery kick.
Seasons/Availability
Purslane is available in the spring through the summer.
Current Facts
Purslane is an annual succulent plant botanically known as Portulaca oleracea and is a member of the Portulacaceae family. It is not the same plant as sea purslane, which has a similar appearance but is an entirely different species. Purslane is one of the most common weeds globally and is often nicknamed Little Hogweed or Pigweed. It may also be called Common or Garden Purslane and is known by other names across the globe, such as pirpirim in Turkey, Pourpier in France, and Verdolaga in Mexico and South America, where it is one of several edible wild greens known as quelites.
Nutritional Value
Purslane has the highest amount of heart-healthy omega-3 fatty acids of any green plant source. It contains more vitamin E than spinach and about seven times more beta carotene than carrots. It is rich in vitamin C, calcium, iron, magnesium, potassium, and pectin and is known to have antibacterial, antioxidant, and anti-inflammatory properties. It also contains high levels of melatonin, a hormone that can help regulate sleep. It is important to note that Purslane does contain high amounts of oxalates, similar to spinach and other leafy greens; hence it should not be consumed excessively, especially by those with kidney troubles.
Applications
Purslane is treated as both an herb and a leafy green and can be used raw, cooked, juiced, or pickled. It is most commonly found in recipes from Mexico, Morocco, Turkey, Italy, and Greece. It can be cooked similarly to spinach or watercress, such as steamed or sautéed alongside other vegetables, and can even serve as a substitute for spinach in many recipes. Use the young, tender leaves and stems to give a crisp texture to leafy green or fruit salads, cold noodle dishes, salsas, or sandwiches. Purslane becomes gummy or almost gelatinous when cooked, similar to okra, and can be used to thicken soups, stews, and sauces. The tougher raw stems will also become soft and tender with cooking. Its salty, lemon-like flavor pairs well with oils, citrus, yogurt, cheese, nuts, kale, and other leafy greens, and pungent flavors like olives, garlic, radish, anchovies, or seafood. It does well in dishes ranging from niçoise salad to pesto, or even puerco con verdolagas, a Mexican pork stew. In Morocco, purslane is often used in a popular foraged-greens dish called bakoula (also spelled bqula or bakula), made from Purslane or mallow greens flavored with olives, preserved lemons, and spices. In Greece, Purslane leaves are fried in olive oil and mixed with feta, tomato, onion, garlic, and oregano. Fresh Purslane can be stored in a bag or container in the refrigerator for up to about a week, or it can be pickled to preserve for extended use.
Ethnic/Cultural Info
Purslane has been used for thousands of years in both culinary and medicinal applications from Italy to China. It is known as Ma Chi Xian in traditional Chinese Medicine, where it is considered the “vegetable for long life” and has historically been used as a natural antibiotic and employed to stop bleeding, relieve hot flashes, detoxify the body, and more. Its medicinal value is noted in several Indian traditional medicinal systems, including Ayurveda, and was documented in the writings of both Roman naturalists Pliny the Elder, and Greek physician, Pedanius Dioscorides. Purslane has historically been used as a poultice for burns or skin irritations, made into a tea for treating head or stomach aches, and has been employed as a natural remedy for everything from asthma and coughs to ulcers, inflammation, and diseases related to the intestine, liver, or stomach.
Geography/History
Although the exact origin is unknown, Purslane is believed to be native to eastern Mediterranean and western Asia, with evidence of cultivation dating back at least 4,000 years. It was said to have been used as a common vegetable in the Roman Empire and was widely cultivated throughout Europe in the Middle Ages, often grown in monasteries. It was brought to North America during pre-Colombian times, and today it has naturalized in most parts of the world, both tropical and temperate, as it is self-pollinating, drought-resilient, and can thrive in almost any kind of soil in regions with at least a two-month growing season. It grows wild in orchards, fields, vineyards, gardens, roadsides, and other disturbed sites throughout Europe, Africa, North America, Australia, and Asia. Purslane can be found at local markets or specialty stores.
Gilbert and Lee Farms
Fallbrook, CA
Purslane: This plant has a rich history of culinary and medicinal use spanning thousands of years. In traditional Chinese Medicine, it's revered as the “vegetable for long life” and used to detoxify the body, treat hot flashes, and stop bleeding. Ancient practitioners like Pliny the Elder and Pedanius Dioscorides documented its benefits, which include remedies for burns, stomach aches, asthma, ulcers, and inflammation.
Sage Hill Ranch Gardens
Escondido, CA
Purslane: This low-spreading plant grows flat from a single taproot, creating round mats 40 to 90 centimeters in diameter. It features thick, reddish stems branching about 30 centimeters long, with succulent, spoon-shaped leaves that are crisp and fleshy. Purslane has a cucumber-like texture and offers a slightly salty, tart, and lemony flavor with a peppery kick. Both its stems, leaves, and flower buds are edible and highly versatile in culinary uses.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
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(619) 295-3172 [email protected]
Purslane: Purslane is a versatile ingredient used raw, cooked, juiced, or pickled, and commonly features in cuisines from Mexico, Morocco, Turkey, Italy, and Greece. Its lemony, salty flavor pairs well with ingredients like citrus, yogurt, olive oil, and garlic. It becomes gelatinous when cooked, making it useful for thickening soups and stews. Fresh purslane can last up to a week in the fridge or be pickled for longer preservation.
Chino Farm
Rancho Santa Fe, CA
Purslane, also called Little Hogweed or Pigweed, is an annual succulent belonging to the Portulacaceae family. While it shares a similar appearance with sea purslane, they're entirely different species. Purslane is famous worldwide, known as pirpirim in Turkey, Pourpier in France, and Verdolaga in Mexico. Revered for its nutritional richness, it also contains melatonin, aiding sleep regulation, but its oxalate content calls for moderation in consumption.
Purslane thrives globally across tropical and temperate regions, adapting well to a variety of soils. This self-pollinating and drought-resilient plant has naturalized widely, often growing wild in orchards, fields, vineyards, gardens, and roadsides. Its cultivation has roots tracing back over 4,000 years, spanning civilizations from the Roman Empire to medieval Europe, including monasteries, where it was grown as a common vegetable.
Purslane has a rich history in traditional medicine across various cultures, including China, India, and Europe. In traditional Chinese medicine, it is revered as the "vegetable for long life" and used to detoxify the body, stop bleeding, and relieve ailments like hot flashes. Ancient writings from Roman naturalist Pliny the Elder and Greek physician Pedanius Dioscorides highlight its medicinal uses, including as a treatment for burns, skin irritations, and various internal disorders.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
Purslane is a low-spreading plant with thick, reddish stems and oval, fleshy leaves that can reach up to five centimeters long. Its stems, leaves, flower buds, and tiny yellow flowers are all edible, delivering a crisp, cucumber-like texture and a unique flavor that is slightly salty and tart, with lemony and peppery undertones. The plant naturally grows in flat mats measuring 40 to 90 centimeters in diameter, radiating horizontally from a single taproot.
Mercado de Arroios
R. Ângela Pinto 40D, 1900-221 Lisboa, Portugal
Purslane is a versatile herb and leafy green that can be eaten raw, cooked, juiced, or pickled. Its young leaves and stems add crispness to salads, salsas, or sandwiches. When cooked, its texture becomes gelatinous, making it useful for thickening soups or stews. With a salty, lemony flavor, it pairs well with citrus, oils, cheeses, and pungent ingredients like olives or garlic. Purslane features prominently in global cuisines, such as Greek, Moroccan, and Mexican dishes.
Markt Binnenrotte
Binnenrotte 101, 3011 HB Rotterdam, Netherlands
Purslane is an annual succulent plant, scientifically called Portulaca oleracea, and part of the Portulacaceae family. It is famously known as Little Hogweed or Pigweed and is globally considered one of the most common weeds. Purslane is particularly notable for its exceptional nutritional profile, rich in omega-3 fatty acids, vitamin E, beta carotene, vitamin C, and essential minerals like calcium, magnesium, and potassium. It also contains melatonin, aiding in sleep regulation.
Purslane is a resilient plant believed to originate from the eastern Mediterranean and western Asia, with cultivation tracing back 4,000 years. It was a popular vegetable in the Roman Empire and widely grown during the Middle Ages, especially in monasteries. Self-pollinating and drought-resistant, Purslane thrives in various soils and climates worldwide, growing in orchards, fields, roadsides, and gardens, making it accessible in local markets or specialty stores.