Purslane can be eaten as a cooked vegetable or raw, and is great to use in salads, soups, stews or any dish you wish to sprinkle it over.
Purslane is one of our favorite summer greens that we harvest wild every year. It has a mild lemony flavor and a chewy texture that is delicious in a big wild salad. All parts of the purslane plant are edible except the root.
Despite being seen as a weed in some cultures, purslane is a highly nutritious, leafy green vegetable. It is loaded with antioxidants, minerals, omega-3 fatty acids and beneficial plant compounds. Calorie for calorie, purslane is one of the most nutrient-dense foods on earth.
It has a slightly sour and salty (piquant) taste. Leaves and tender stems are edible, in addition to succulent stems and leaves.
Purslane is often used in Mediterranean cooking, among others.
COOKING IDEAS: Pull the leaves off the larger stems and toss them with lemon juice, olive oil, and a pinch of salt. Purslane is pretty damn good just like this, but if you want to take it one step further, throw in some radishes and toss with a little yogurt. Got kale? It gets along with purslane very, very well as well.
Another option: Roughly chop a cup of leaves and place them in a blender with plenty of olive oil, a clove of garlic, lemon juice, parmesan, and any nut of your choice. There you have it. You've got purslane pesto.