Common Purslane

Common Purslane (Portulaca oleracea) is a low-growing, succulent weed found in gardens and sidewalks around the world — but it’s more than just a weed! It’s an edible plant rich in nutrients and has been used in traditional medicine and cooking for centuries.

🌿 Overview of Common Purslane

🔍 Scientific Name:

Portulaca oleracea

🏷️ Other Names:

Verdolaga (Spanish)
Pigweed
Little Hogweed
Pursley
Ma Chi Xian (in Chinese medicine)

🌍 Native Regions:

Likely native to the Middle East or India but now grows globally in warm climates.

🌱 What It Looks Like

Leaves: Smooth, fleshy, oval-shaped green leaves.
Stems: Reddish, thick, and sprawling along the ground.
Flowers: Tiny yellow flowers that bloom in sunlight.
Growth habit: Spreads low and wide, forming mats.

🍴 Edible Uses

All aerial parts of the plant (leaves, stems, and flowers) are edible and have a slightly tangy, lemony flavor due to oxalic acid. It can be eaten raw or cooked.

🥗 How to Eat It:

Raw: In salads, sandwiches, wraps, smoothies.
Cooked: In soups, stir-fries, stews, omelets.
Pickled: Common in Mediterranean and Middle Eastern cuisines.
Thickener: Its mucilaginous quality makes it good for thickening soups/stews (like okra).

💪 Nutritional Benefits

Purslane is incredibly nutrient-dense for such a common plant:

Omega-3 fatty acids (ALA) – more than most leafy greens
Vitamins A, C, and E
Magnesium, iron, calcium, and potassium
Antioxidants like glutathione and melatonin
Low in calories

⚠️ Contains oxalates – people prone to kidney stones should consume in moderation or cook it to reduce levels.

🌿 Medicinal Uses (Traditional & Folk)

Used in various traditional systems (Chinese, Ayurvedic, Middle Eastern):

Anti-inflammatory
Antimicrobial
Skin soother (used topically for burns, rashes)
Mild diuretic
Gastrointestinal aid

These uses are traditional and not all are backed by clinical research.

🪴 Foraging & Gardening Tips

Grows wild in sunny, dry spots — very drought-tolerant.
Harvest before it flowers for best texture.
Can be grown intentionally in home gardens as a ground cover or edible crop.
Avoid harvesting from roadsides or sprayed areas (may contain herbicides).

🍳 Simple Recipe: Purslane Stir-Fry

Ingredients:

2 cups fresh purslane (washed & chopped)
1 tbsp olive oil
2 cloves garlic, minced
Pinch of salt & chili flakes

Instructions:

Heat oil in a skillet, sauté garlic until fragrant.
Add purslane and cook 2–3 minutes, until wilted.
Season and serve as a side or on toast.

Would you like:

More recipes using purslane?
A guide to growing it at home?
A comparison with other edible weeds (like lamb’s quarters or amaranth)?