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Purslane

Portulaca oleracea
April - November

Cooking Tips

  • A Greek dish involves frying the leaves and stems with tomato, garlic, onion and olive oil and sprinkling with feta.

Details

Purslane, also called pigweed or little hogweed is an annual succulent that is considered a weed in the U.S. but is eaten throughout the rest of the northern hemisphere. The stems and leaves are both edible, with a slightly sour, salty taste. The fresh herbs are also used in traditional medicine to soothe sores, insect or snake bites.

Be sure to learn from an experienced wildharvester before attempting to forage on your own. Always use sustainable harvesting practices.

Nutrition: Purslane is very high in omega-3 fatty acids, more than any other leafy plant. Omega-3s are deficient in most Americans’ diets.

Storage Tips

Purslane is usually foraged here in the U.S., and so is best used immediately after picking. If it must be stored, wrap in a moist paper towel and put in a plastic bag in the refrigerator.