Purslane: Edible, Nutritious, Pollinator-Friendly

If you've ever spotted a low-growing plant with fleshy leaves creeping through a garden bed or sidewalk crack, chances are you've met purslane. Many gardeners pull it without a second thought, but we're challenging you to think again! Its cheerful flowers open and close on a daily schedule.

At Plantworks, we have the joy of arriving at work to see closed buds and, over the first few hours of the day, watching them open and wake up to the sun. Purslane’s bright flowers are a pollinator magnet, attracting native bees, honeybees, butterflies and hoverflies. The blooms may be small, but they appear abundantly throughout summer, providing a reliable food source when many pollinators are most active.

Purslane (Portulaca oleracea) is an edible succulent that has been enjoyed for thousands of years across Europe, Asia, the Middle East, and the Americas. It’s crisp, slightly lemony, packed with nutrients, and highly attractive to pollinators. In other words, it’s less of a weed and more of an underappreciated superfood!

One of its biggest claims to fame is that it contains more omega-3 fatty acids than almost any other leafy vegetable. Omega-3s are important for heart health, brain function, and reducing inflammation, making purslane a unique addition to salads and summer dishes. The plant is also rich in Vitamin A, C, E, Calcium, Magnesium, Potassium, Iron and manganese. It’s loaded with antioxidants such as beta-carotene, glutathione, and betalains, compounds that help protect the body’s cells from oxidative stress. Since its succulent leaves are about 90% water, purslane is also naturally hydrating (a welcome trait during the hottest months of NC summer!) Okay, so we’ve sold you on the health benefits but now you’re wondering “How on earth do I actually add this to a dish?” The flowers, leaves and stems are all edible and the young stems are best for flavor and tenderness. After harvesting and washing, check out these recipe ideas below:

Fresh & Raw

Summer salads – Toss purslane with tomatoes, cucumbers, feta, and a lemon vinaigrette. Its crisp texture holds up beautifully.
Sandwiches and wraps – Use it like lettuce for extra crunch and nutrition.
Taco topping – In Mexico, purslane (called verdolagas) is often used fresh as a garnish for tacos.
Smoothies – Blend a handful into a green smoothie with pineapple, mango, or citrus.
Yogurt dip – Mix chopped purslane into Greek yogurt with garlic, dill, and lemon juice for a refreshing dip.
Pesto – Blend purslane with basil, parmesan, nuts, olive oil, and garlic for a unique pesto.

Cooked Dishes

Sautéed greens – Quickly sauté with olive oil, garlic, and a pinch of red pepper flakes. It cooks down similarly to spinach.
Stir-fries – Add it during the last minute or two of cooking to preserve its texture.
Soups and stews – Purslane naturally thickens soups because its stems contain mucilage, a gel-like substance similar to okra. E
gg dishes – Fold chopped purslane into scrambled eggs, omelets, or frittatas.

Mexican Dishes

In Mexican cuisine, purslane is known as verdolagas and is a beloved ingredient.

Verdolagas con salsa verde – Purslane simmered in tangy green tomatillo sauce.
Pork and purslane stew – A traditional dish featuring tender pork cooked with purslane and green chile sauce.
Quesadillas – Add chopped purslane with cheese for a slightly tangy filling.

Pickling

Quick refrigerator pickles with vinegar, garlic, and dill
Adding pickled purslane to charcuterie boards
Using it as a garnish for grain bowls or sandwiches

A word of caution: While purslane is safe and nutritious for most people, it does contain oxalates, naturally occurring compounds that can contribute to kidney stones in susceptible individuals. People with a history of oxalate kidney stones may want to enjoy purslane in moderation or consult their healthcare provider before eating large amounts.