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Introduction
Often mistaken for a common weed, purslane (Portulaca oleracea) is a nutritional powerhouse that's been quietly growing in gardens, cracks in sidewalks, and backyard flower beds. While many are quick to yank it out, this juicy succulent deserves a permanent place in your kitchen. From its tangy flavor to its omega-3 fatty acid content, here are eight reasons why you should stop pulling out purslane—and start putting it on your plate.
8 Reasons to Keep and Eat Purslane
Rich in Omega-3 Fatty Acids – Purslane contains more omega-3s than any other leafy green.
Loaded with Antioxidants – It’s high in vitamins A, C, and E, which help fight oxidative stress.
Low-Calorie Superfood – Perfect for those watching their weight, purslane is low in calories but high in nutrients.
Hydrating and Refreshing – Its succulent leaves help hydrate your body, especially in hot climates.
Anti-Inflammatory Properties – Some studies suggest purslane may help reduce inflammation.
Versatile in the Kitchen – Use it raw in salads, sautéed, in soups, or even in smoothies.
Grows Easily and Abundantly – It thrives without much care, making it a sustainable food source.
Supports Gut Health – Its mucilaginous texture aids digestion and gut health.
Ingredients (for a Refreshing Purslane Salad)
2 cups fresh purslane leaves and stems (washed and chopped)
1 ripe tomato, diced
½ red onion, thinly sliced
½ cucumber, diced
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Optional: crumbled feta cheese or chopped avocado
Instructions
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