Purslane

What Is Purslane?

Purslane (Portulaca oleracea) is a heat- and drought-tolerant green known for its fleshy, reddish stems and small, thick green leaves. It is both cultivated and commonly found growing wild in gardens.

It has a slightly tart, lemony flavor and a crisp, juicy texture. It is eaten as a refreshing summer vegetable, especially in yogurt-based meze and salads.

Purslane Nutrition Facts

Purslane is a low-calorie green; 100 grams provide about 20 kcal. Among leafy vegetables, it is notable for its plant-based omega-3 fatty acids (alpha-linolenic acid). It also provides vitamin A, vitamin C, and potassium.

What Are the Benefits of Purslane?

With its low calorie content, potassium, and plant-based omega-3s, purslane is a useful green to include as part of a balanced diet. Research on these compounds is ongoing, and the findings have not yet led to general health recommendations.

This is general information; purslane is a food, not a medical treatment.

How to Choose Purslane

Fresh purslane has vivid green leaves and fleshy, firm stems; a drooping, wilted bunch is a sign that it is no longer fresh.

• The leaves should be plump and bright green; yellowed or wrinkled leaves have lost their freshness.
• The stems should be thick and firm, not bendy or limp.
• Bunches sold with their roots generally stay fresh longer.

How to Store Purslane

Purslane keeps fresh for 3–4 days in the refrigerator’s crisper drawer, unwashed and wrapped in a damp cloth. Its fleshy leaves soften quickly, so long-term storage is not recommended; for best results, wash it on the day you plan to eat it.

How to Use Purslane in the Kitchen

Purslane is most often eaten raw with yogurt or lightly blanched and served with olive oil. Its fleshy texture and slightly tart flavor make a classic pairing with garlic yogurt.

How to Make Purslane with Yogurt

Mix washed and chopped raw purslane with strained yogurt, garlic, and salt; drizzle with olive oil and serve cold.

How to Make Purslane with Olive Oil

Cook chopped purslane with onion, tomato, and rice in olive oil over low heat for 15–18 minutes; serve cold or warm.

Recipes That Use Purslane

Popular dishes include purslane with yogurt, purslane cooked with olive oil, purslane salad, and purslane borek. Finely chopped purslane is also added to chilled summer soups.

Frequently Asked Questions

What is purslane good for?

Purslane is rich in potassium, vitamins A and C, and plant-based omega-3 fatty acids, and is a useful green as part of a balanced diet. It is a food and is not claimed to cure any disease.

Can purslane be eaten raw, or should it be cooked?

Both are common: it is eaten raw with yogurt or lightly blanched in dishes made with olive oil. Short cooking is preferred because long cooking makes it lose its fleshy texture.

Why does purslane taste sour?

Its leaves contain natural organic acids that give it a slightly tart, lemony flavor; yogurt and garlic balance that flavor.

How do you wash purslane?

Soil and sand can hide among its fleshy leaves, so wash it by swishing it several times in plenty of water and, if needed, soaking it for a few minutes.

Can purslane be frozen?

Because of its fleshy, watery texture, purslane is not suitable for eating raw after freezing, but it can be cooked and then frozen.