Purslane stems can be pickled like cucumbers for a tangy treat.
Dried:
Dried purslane can be crumbled and used as a seasoning or added to soups.
Simple Purslane Recipe
Purslane and Tomato Salad
Ingredients:
2 cups fresh purslane leaves and tender stems
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup crumbled feta
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
Before you pull it, read this. You might just start planting it instead.
What Is Purslane?
Purslane is a succulent plant with thick, fleshy leaves and stems, small yellow flowers, and a slightly tangy, lemony flavor with a hint of pepper. It grows low to the ground and thrives in disturbed soil—driveways, sidewalk cracks, gardens, and fields.
To the untrained eye, it’s a weed. To those in the know, it’s a free, abundant, incredibly nutritious food.
Reason 1: Highest Omega-3 Content of Any Land Plant
The fact: Purslane contains the highest amount of omega-3 fatty acids of any terrestrial plant. It’s rich in alpha-linolenic acid (ALA), the plant-based omega-3.
Why it matters: Omega-3s are essential for brain health, reducing inflammation, and supporting heart health. Most people don’t get enough.
Compared to spinach: Purslane has 5-7 times more omega-3s than spinach.
Reason 2: Packed with Antioxidants
Purslane is loaded with antioxidants that protect your cells from damage:
Vitamin C – Immune support, collagen production
Vitamin E – Protects cell membranes
Beta-carotene – Converts to vitamin A for eye health
Glutathione – The “master antioxidant”
Melatonin – Supports sleep and fights oxidative stress
One study found that purslane has higher antioxidant activity than many cultivated vegetables.
