Now in – Purslane!!
Sometimes also referred to as “Pigweed” (or Verdolagas in Mexico where it’s a very popular ingredient), Purslane is an old world annual originally indigenous to the Tropics/Sub-Tropics, but most commonly found in India and Iran, and now Mexico (in many parts of the world today it is referred to as a succulent or even a weed). Whether or not you consider it a garden border plant, a weed, or a wild gem of a plant, there’s no doubt about its nutrient punch and its bright light flavor!
This leafy vegetable is entirely edible from its muted green oval shaped leaves, to its reddish hued stems and flowers. Succulent and juicy, Purslane has a slightly sour and salty flavoring with mild lemony undertones. Purslanes bright flavor and succulent texture make it a unique edition to both green salads, as well as a great chopped addition to fruit salads, salsa or ceviche. It can also be sautéed in with other vegetables, or steamed and added to soups and stews (see below for recipe ideas).
Purslane Nutrition: In terms of nutritional content it’s definitely a “Power Green Veggie” – with the highest percentage of Omega-3’s than any other green vegetable. It’s also high in Vitamin’s A and C along with moderate amounts of Potassium, Magnesium, and Calcium.
Ideas for Cooking with Purslane:
Some of our favorite recipes gathered from the web that feature Purslane (clockwise from upper left):
Purslane Salad (Food 52):
Tomato, Cucumber, Purslane Salad (Simply Recipes):
Purslane Quesadilla Recipe (Food Network):
Chicken with Purslane Greens and Salsa Verde (Spicie Foodie):
Plus take a look at pickling your Purslane for later use:
Pickled Purslane (Homespun Seasonal Living):