Purslane: Recipes with the Wonder Plant (2024)

FAQs

Should purslane be cooked? ›

It can be eaten raw or cooked. When heated, purslane becomes moist and sticky. That makes it a good thickener for soups and stews.

It has a slightly sour or salty taste, similar to spinach and watercress. It can be used in many of the same ways as spinach and lettuce, such as in salads or sandwiches. Purslane grows in many parts of the world, in a wide range of environments.

One of the big benefits of purslane to most vegetable crops is that its succulent stems and leaves grow in a fairly thick mat that act as a ground cover to help hold in moisture for the vegetable crops that are sprouting up through it and around it.

The plant is nutritious and generally considered safe for human consumption. Due its content of oxalic acid, purslane should not be consumed by people with kidney disease or that have high uric acid (Gardner and McGuffin, 2012; Berdonces, 2009; Duke et al., 2009).

Young leaves and fresh stalks are best when eaten raw. The flavour is sometimes sour and sometimes salty, and the leaves and stems have a juicy texture. Older stalks can be cooked in pies and stir-fries, holding their shape and retaining a crunchy consistency.

You can even pickle purslane for a bright, peppery flavor. If you do decide to eat purslane from your yard or garden, wash it very well first. Avoid using pesticides and herbicides in your yard before you harvest the succulent leaves of this tasty weed.

Side Effects. Only a few studies have assessed the potential side effects of purslane. It has been reported that purslane contains high levels of oxalate, which can lead to hyperoxaluria and an increased risk of calcium oxalate crystals and kidney stones [57].

This suggests a potential protective role of purslane against arthritis associated with obesity, likely attributed to its lipolytic capacity and anti-inflammatory properties.

One note of caution, however: Because, like spinach or sorrel, purslane contains high amounts of oxalates, you should not eat too much at a time, and people who have kidney stones or other kidney problems should probably avoid it.

(PO) or Purslane is an annual grassy plant that is distributed in many parts of the world, especially the tropical and subtropical areas. PO has some pharmacological properties such as analgesic, antibacterial, skeletal muscle-relaxant, wound-healing, anti- inflammatory and a radical scavenger.

Does purslane lower blood pressure? ›

A small clinical study found that people who ate purslane seeds ended up with a lower body mass index, lower serum triglyceride levels, and lower blood pressure than a control group.

Purslane (Portulaca oleracea) thrives in disturbed, highly fertile soils. Equisetum arvense) Grows in poorly drained soils and may indicate acidic soil. Broadleaf plantain (Plantago major) grows in soil that may be slightly acidic, but is probably disturbed, well-drained and lacking in nutrients.

Purslane is a green, leafy vegetable that can be eaten raw or cooked. It is known scientifically as Portulaca oleracea, and is also called pigweed, little hogweed, fatweed and pusley.

To prepare purslane cooked, steam or sauté the greens and serve as a side dish or incorporate into a dish as you would wilted spinach or arugula. To get the most out of purslane's nutritional content, it is best to mix it up and eat it both raw and cooked.