Purslane

Purslane (July 2019)

I am sure you have seen Purslane (Portulaca oleracea) even if you do not have a garden.  Purslane is a prolific succulent annual weed that grows everywhere, even in the cracks of a sidewalk; I spotted quite a lot while strolling through Ridgewood, NJ yesterday. It can grow in poor and rich soils and likes recently tilled soil many times overpopulating gardens (as in mine below).  

Its lobed oblong green leaves are fleshy oval shaped that are broader at their rounded tip.  The leaves which are clustered occur alternately and attach directly to the thick reddish stem.  Purslane blooms in mid-summer through early fall (opening only on hot days mid-morning to early afternoon)  it has yellow flowers ¼ – ½ inch wide, that have five petals, two green sepals and yellow stamens, and several pistils that appear in the center of the flower.

The flower is replaced by a seed capsule which opens in the middle to release its very tiny black seeds that look like poppy seeds. I counted the seeds in one capsule (79), one single plant can produce 50,000 to 200,000 seeds and the seeds can last for 40 years! As it grows its multi stalks grow bigger and can trail, plants can be 16 inches long and cover 3 feet in diameter.

I always want “some” purslane in my garden, but I do pull out a lot because it can totally take over, however I do not let it go to waste!  If you use a hoe to pull weeds from your bed remove the plant material, if left the plant nodes can take root. If growing in your garden for harvesting you can cut it back to 2 inches above ground and it will continue to grow until killed by the first frost in the fall.  Over 500 varieties of purslane exist in the world. Purslane has very few pests except for purslane sawfly which is a caterpillar, you can pick these off because a major infestation can kill the purslane, portulaca leaf miner may also affect purslane.

History

Purslane is native of North Africa, Middle East (Persia) and India; it has been used as food and medicine for over 4000 years. It existed in America and used by native people before the Europeans arrived and in Europe by the late 16th century.

Purslane was grown in colonial America where it was added to herb gardens and pathways. It was eaten in salads to cool the body during hot weather. Settlers pickled purslane (Purslaine) boiling it in white vinegar and sugar (often adding ginger root and peppercorns) to serve it in winter salads.  They used it for gouty pains, inflamed eyes, burn ointments, and made tinctures to reduce fever and calm coughs. Pioneers boiled purslane in milk and consumed to treat diarrhea.  Purslane was also suggested for kidney trouble.

Health and Nutritional Benefits

Purslane is antibacterial, antiscorbutic (prevents scurvy), depurative (remove toxins from the body), diuretic (releases salt and water from the kidneys), and febrifuge (reduces fever). Very rich in omega-3 fatty acids, more than any other leafy vegetable, 350 mg a-linolenic acid (only acquired through diet), which is good for the circulatory and an immune system.  It also contains melatonin which regulates sleep.  Vitamin A (44%) content is one of the highest in leafy greens as well, an antioxidant and essential for vision, supports the skin, and protects from lung and oral cancers.  Purslane is rich in Vitamin-C, and some B-complex vitamins and minerals. Potent antioxidants betalain alkaloid pigments (B-cyanins and yellow B-xanthins) are in purslane.   Purslane contains six times more Vitamin E than spinach and seven more times the beta carotene than carrots.  It contains a high amount of pectin which is known to lower cholesterol. Sometimes it is feed to poultry to reduce the amount of cholesterol in their eggs. High amounts of oxalates just like in spinach are present in purslane, so those susceptible to kidney stones should not consume it excessively.

Nutritional Chart

Obtaining Purslane

Of course you probably have your own growing in your yard and garden, or may find it in the wild.  You may also find it for sale at your local market. If you are really desperate and don’t have it and you want to grow it you can buy seeds of various types (upright varieties that do not spread) from nursery and seed catalogs.

“CAUTION”

Hairy-Stemmed Spurge (Euphorbia vermiculata) is similar to purslane but is poisonous and is distinguished by a milky sap which comes from the stem when cut or squeezed. Be sure to correctly identify purslane if harvesting it yourself.

Harvesting  

Purslane has a bright, juicy, lemony flavor. The flavor depends on the moisture and temperature. During hot and dry conditions purslane switches to a Crassulacean acid metabolism to conserve moisture, instead of trapping carbon dioxide at night, it switches this process to during the day, it does not transpire thus holding water in the leaf cells. When moisture is present normal photosynthesis occurs and water escapes the plant cells and converts to malic acid metabolism which is converted to glucose during the day.  Leaves picked early in the day have the highest malic acid concentration and the tartest flavor. As stated above if you want your purslane to continue to grow cut 2 inches above the base of the stem, or if not pull out the entire plant and cut off the root. Since they grow close to the ground the bottom leaves may be dirty.  I fill a bowl with water and soak and swish the stems and leaves in the water to rinse off the dirt and place on a dishtowel gently patting the water off. Use right away or place in plastic bag for a week. Too much water on the leaves will make them mushy, when stored in the refrigerator. If the purslane is producing seed pods and you do not desire them in the dish just snip the tops with a scissor before washing.  Depending on your recipes the leaves, stems, flowers, and seeds are all edible.

Using Purslane

Purslane can be used raw and cooked in so many dishes; salads (various ways), soups, shakes, omelet’s, potato dishes, stews, pastas, pilafs, fried, steamed, pastries, and cakes.  The possibilities are almost endless.

The following list of countries and their word for purslane and how it is used in traditional dishes.

• Albania – Burdullak (steamed in olive oil or filled in pastry and baked/Byrek)
• Arabic -baqli (used in salads)
• Australian Aborigines – pigwig (use the seeds to make seed cakes)
• French – pourpier
• Greek – glistrida/andrakla (salads tomato, oregano and feta, as well as frying)
• India – kulfa/luni-bhaji (many recipes for salads, curries, lentils, pilafs)
• Mexican – verdolagas (made into braised pork dishes)
• Middle Eastern – bakleh (fattoush salad – lemon, sumac, olive oil, mint, radish, cucumber, and tomato)
• Pakistan- quilfa
• Portugal – baldroegas (lentil stews)

Purslane can be made into various salads whether used alone or mixed with other greens, as listed above there are many ethnic/regional styles. It can be added to any dish you would use spinach or any other green. Purslane is mucilaginous so when it is added to soups, stews, tomato sauces, and other cooked dishes it thickens them. 

A simple salad of purslane with lemon juice, olive oil, and salt is perfect by itself low in calories, way cheaper than salmon and so nutritious and healthy.  Greek style with tomato, oregano, feta, the possibilities are endless just get that purslane in your salad! Purslane mixes well with parsley, mint, and dill also.  This is my Tzatziki recipe for the summer when I have purslane growing.

The following is an interesting salad that I make with purslane and the dressing although simple makes the salad. However I personally add more cherries and olives.

Purslane Salad with Cherries and Feta

https://cooking.nytimes.com/recipes/1014835-purslane-salad-with-cherries-and-feta

You can make a purslane pesto (garlic, lemon juice, parmesan, and any nuts (pine, almond).  Add purslane to tacos, gyro, and sandwiches.

Make a tea (just steep the leaves/stems in water for 5 minutes), or a tincture by soaking chopped purslane leaves and stems in vodka for two weeks (place in dark area, shaking every other day and strain). Extracts of purslane can be purchased, but I always prefer to get my nutrients and benefits by using the actual fresh whole food.

Purslane is also used in cosmetics to prevent wrinkles, wound healing, and treating skin allergies (anti-inflammatory).

Purslane is a weed you need! While purslane is growing, grab some and use it any way you can to benefit your health!

Sources

Mother Nature’s Herbal by Judy Griffin

www.ediblewildfood.com

www.wimastergardener.org

www.nutrition-and-you.com

www.thegreekchef.com