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Introduction
Often mistaken for just another pesky weed, purslane (Portulaca oleracea) is actually a nutritional powerhouse that gardeners and herbalists have cherished for centuries. With its fleshy, succulent leaves and slightly lemony, peppery flavor, purslane is both edible and medicinal—and incredibly easy to grow. This humble plant, which thrives in poor soil and requires little care, is often called a “gold mine” because of its rich omega-3 fatty acids, antioxidants, and vitamins. Instead of stepping on it or pulling it out, it’s time to start harvesting it. Here's a simple recipe to help you make the most of this underrated garden treasure.
Ingredients:
2 cups fresh purslane (washed and coarsely chopped, stems included)
1 medium tomato, diced
1 small red onion, thinly sliced
1 cucumber, peeled and chopped
1 tbsp olive oil (extra virgin preferred)
1 tbsp lemon juice (or apple cider vinegar)
Salt and pepper to taste
Optional: crumbled feta cheese or toasted sunflower seeds for garnish
Directions:
Harvest with care: Choose young, tender purslane from a clean, pesticide-free garden. Avoid plants with woody stems.
Prep the greens: Rinse the purslane thoroughly under cold water to remove any dirt or grit. Pat dry and chop into bite-sized pieces.
Combine the veggies: In a large mixing bowl, combine the chopped purslane, diced tomato, cucumber, and red onion.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Toss and serve: Pour the dressing over the salad and toss gently to combine. Add optional toppings if desired.
Serve immediately as a refreshing side dish or a light lunch.
Serving and Storage Tips:
Serve fresh: Purslane’s crisp texture is best enjoyed fresh, within a few hours of preparation.
Short-term storage: If you need to store the salad, keep it in an airtight container in the fridge for up to 24 hours.
For longer storage: Store unwashed purslane separately in the fridge wrapped in a damp paper towel inside a plastic bag for up to 3 days.
Variations:
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