Purslane Plant Guide: Is This Common 'Weed' Actually a Superfood?
Don't pull that weed! Purslane (Portulaca oleracea) is a nutritional powerhouse hiding in plain sight. Learn how to identify and grow it.
Sarah Greenthumb
Author
If you’ve ever spotted a low-growing, fleshy plant with reddish stems and small oval leaves taking over your sidewalk cracks or vegetable patch, you’ve likely met Purslane (Portulaca oleracea).
Most gardeners instinctively rip it out. But here at MushFeed, we believe in knowing what you grow. As a horticulturist, I’m here to tell you: Put down the trowel and pick up a fork.
What is Purslane?
Purslane is a succulent annual that thrives in poor soil and hot weather. It’s incredibly resilient (which is why it’s a successful “weed”). But historically, it was a cherished crop in Persia and India.
Identification Checklist
Before you eat anything from your garden, specific identification is key:
- Leaves: Smooth, paddle-shaped, and thick/fleshy (succulent-like).
- Stems: Smooth, reddish/purple, and sprawling along the ground.
- Flowers: Tiny yellow flowers that open only in sunshine.
- Look-alike Warning: Beware of Spurge. Spurge looks somewhat similar but grows flatter and releases a milky toxic sap when the stem is broken. Purslane has clear sap. If it’s milky, don’t eat it!
The Superfood Nutrition
Why eat a weed? Because Purslane is nutritional dynamite:
- Omega-3 Fatty Acids: It has the highest Omega-3 content of any leafy green vegetable. Yes, more than spinach!
- Antioxidants: Packed with Vitamins A, C, and E.
- Minerals: Good source of magnesium, calcium, and potassium.
How to Eat It
Purslane has a crisp, juicy texture and a slightly lemony, peppery flavor (somewhat like watercress or spinach).
- Salads: Toss raw leaves and stems into salads for a crunch.
- Cooked: Sauté it gently like spinach (it will lose some volume).
- Pickled: The thick stems make excellent pickles.
Growing Purslane (On Purpose!)
If you want to cultivate it intentionally (controlled growth):
- Soil: It loves loose, sandy soil but isn’t picky.
- Sun: Full sun is best.
- Water: It’s drought-tolerant, but regular water makes the leaves juicier and tastier.
- Harvest: Snip the tips of the stems regularly. This encourages the plant to branch out and produce more tender growth.
Important Health Note: Oxalates
Like spinach and beets, Purslane contains oxalic acid.
- Impact: People prone to kidney stones should eat Purslane in moderation or drink plenty of water with it.
- The Fix: Cooking purslane (boiling or sautéing) significantly reduces the oxalate content. Eating it with yogurt (calcium) also helps neutralize it.
The Look-Alike Table
Don’t get confused!
| Feature | Purslane (Edible) | Hairy Stem Spurge (Toxic) |
|---|---|---|
| Sap | Clear like water | Milky white latex |
| Leaves | Smooth, hairless | Often fuzzy/hairy |
| Stem | Thick, Succulent | Thin, wiry |
| Center | Clear center | Often has a dark spot in center of leaf |
So next time you see this “weed,” give it a second look. Your garden might be offering you a free lunch!
