Purslane Packs a Punch
GTD Years ago, as I was visiting a farmer’s market in Georgetown. I saw bundles of a familiar plant that I couldn’t quite identify. As I watched market visitors, several bought the bundles that reminded me of moss rose leaves. I had chatted with the vendor earlier, who was from Missouri. He whispered as the last customer left, “They’re buying what we call weeds back home.”
Regardless of what you call them – Portulaca oleracea, common purslane, also known as verdolaga, pigweed, little hogweed, red root, pursley, and moss rose is one of my favorite summer foods.
If you have been at any of my guest lectures, you will hear me say one option for weed control is to eat them. Since purslane tends to easily grow everywhere, it is a perfect consumable candidate.
Although many people I know think of purslane as a weed, it is a potherb. A potherb is any plant whose leaves or stems can be boiled for food. Ever cooked spinach? Popeye’s favorite food is also a potherb.
What makes purslane interesting is that it is a good source of omega-3 fatty acids called alpha-linolenic acid (ALA). ALA is most commonly found in plants and grass-fed meat and eggs. Artemis Simopoulos, co-author of The Omega Diet, says purslane is one of the richest known plant sources of ALA: It contains 15 times the amount found in most iceberg lettuce but then iceberg lettuce has little to contribute to our nutritious diets.
Omega-3s are a class of polyunsaturated essential fatty acids. Our bodies cannot manufacture essential fatty acids, so we must get them from food. Unfortunately, the typical American diet contains too few omega-3s, a shortage that is linked to a barrage of illnesses including heart disease, cancer and Alzheimer’s disease.
Purslane has other interesting contributions to our diet. Purslane tops plants high in vitamin E. Purslane beats out Popeye’s favorite food, providing six times more vitamin E than spinach. It also has seven more times more beta carotene than carrots. Rich in Vitamin C, it also is a wonderful source of magnesium, riboflavin, potassium and phosphorus.
In my garden, purslane volunteers so I just keep an eye out for their telltale, fleshy leaves. I like the young ones in salads. They add a slightly acidic taste that isn’t overpowering and I’m happily grazing as I think of all of the good nutients I am consuming without having to lift a finger.
I prefer a light vinaigrette for the dressing so I can enjoy the different salad flavors.
To cook purslane as a potherb, wash freshly harvested plants under cool, running water. Boil the plants for 10 minutes and season with butter and seasonings. Purslane stays pretty much the same size cooked as it is when it is fresh so the volume you begin with is basically what you will have once it is cooked.
Purslane tips can be blanched and frozen for later use in winter for soups and stews.
Charlotte Ekker Wiggins (charlotteekkerwiggins.com) is a certified gardener (gardeningcharlotte.com) beekeeper (homesweetbees.com) and sometimes cook (ateaspoon.com). Copyright 2016 used with permission, all rights reserved. This material may not be published, broadcast, rewritten or redistributed. Contact Charlotte at chargardens@gmail.com.
EYE APPEAL – Freshly-picked purslane gets added to a summer salad right before eating. Purslane adds a mild tangy flavor to the rest of the greens and a lot of good vitamins.
VOLUNTEER SALAD – This looks like a pot of purslane growing on purpose but it’s not. Purslane volunteered itself in this pot so I now let it grow so I can easily harvest it for my salads. (Photos by Charlotte Ekker Wiggins).
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