That doesn’t make purslane a miracle cure, but it does make this humble plant a surprisingly nutritious addition to a varied diet.
A Fresh, Slightly Tangy Flavor
One reason purslane has remained popular as a food is its distinctive texture.
The leaves are crisp and succulent, while the flavor can have a mild tangy or lemon-like quality.
That makes it particularly good in fresh salads.
Try combining young purslane leaves with:
- Tomatoes
- Cucumber
- Red onion
- Olive oil
- Lemon juice
- Feta cheese
- Fresh herbs
The result is a simple salad with plenty of texture.
You Can Cook It Too
Purslane doesn’t have to be eaten raw.
The tender leaves and stems can be sautéed with garlic and olive oil, added to soups, or incorporated into vegetable dishes.
Because the plant contains a lot of water, cooking causes it to soften considerably.
A quick sauté is one of the easiest ways to try it.
But Don’t Eat Every Plant You Find
This is extremely important.
Never eat a wild plant simply because it resembles purslane.
Correct identification is essential.
Purslane can be confused with other plants, including certain species of spurge. Some spurges produce a white, milky sap and should not be eaten.
