ABOUT Purslane

Purslane is an adorable, juicy, tart plant that some might say is a combination of a mini nopal, watercress, and spinach. It has tear-drop “leaves”, fat stems, and vibrant little pinkish to yellow flowers that are all edible raw or cooked.

The origins of purslane are still not super clear, some researchers believe it may have originally grown in the wild or have been domesticated in Europe, while others have found different species in the Americas and Africa. Either way, most researchers believe the plant came into existence at least 4,000 years ago. It can be found in many Asian, Mexican and Southern European dishes.

COOKING & STORAGE

Edible parts: Root, stems, and flowers
Medicine and Nutrients: Carrot roots are packed with Vitamins A and K, and are a great source of potassium. Their leaves/tops are an incredible source of Vitamin C, fiber, and trace amounts of essential minerals.
Storing and Shelf Stability: Gently wrap it in a towel then place in a loosely closed plastic bag and refrigerate for up to a few days. If you want to freeze purslane, steam it just until tender, squeeze out any excess moisture, cool, then wrap tightly in plastic and freeze.

Cooking with Purslane: Although purslane is typically eaten raw in salads, you can also cook it using quick methods like sauteeing and stir-frying, or add it to soups.

Recipes

Zesty Blanched Purslane Salad (Izzy Cooking)
Steamed Purslane (Mexico in My Kitchen)
Purslane and Parsley Salad (Epicurious)
Pickled Purslane (Spruce Eats)

Authored and compiled by Maya Marie of Deep Routes, and Amara Ullauri