Herb Profile: Purslane

Herb Profile: Purslane (Portulaca oleracea) 

Description:
Purslane is a traditional herb known for its culinary and medicinal qualities in Asia, Central America, and Europe. It's a relative to the succulent garden flowers known as Portulaca. It's a low growing, heat loving, branching succulent with edible stems, leaves, and flowers. It has a mild salty, sour taste and nice crunch.

Nutrition:
Purslane contains the highest non-animal based source of Omega 3 fatty acids, especially alpha-linolenic acid. One cup of it contains 400 mg worth! It also contains vitamins C (when eaten fresh), some B vitamins, and many antioxidents. It's cooling and supportive of the bladder, large intestine, and liver. 

​Storage:
Purslane needs high levels of moisture to retain its crisp texture, and needs to be used sooner for best results. Store in the fridge with a moist cloth in a waterproof container for 2-3 days.

Use:
We prefer purslane raw, partly because it comes during the heat of the season and who wants to eat hot food on a hot day??? But also because we enjoy the succulent texture of the herb, which doesn't stand up to heat. The steams can also get a little more chewy if you cook it too hard. 

Fresh: 
Simply chop up the plant whole, minus the roots. The stems are just as tender and juicy as the leaf! Works great in salads, smoothies, or on sandwiches.

Sources:
​The Gift of Healing Herbs by Robin Rose Bennett
The Rodale Encyclopida of Herbs
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!

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