Edible Wild Plant - Purslane (Portulaca oleracea)

Purslane (also known in some places as Pusley) is a common weed of gardens.  Easy to identify, the plant grows sprawling over the ground with prostrate, somewhat fleshy, stems.  There is variation between plants growing in different regions, however, mine have reddish suculent stems that are filled with a clear juicy sap.  The leaves grow in a rosette and are small and also somewhat fleshy, or leathery.

As you can see in this photo taken in my garden, the leaves are less than one inch wide and vary in length up to about one and half inches.

There is quite a bit of information about the nutritional value of this plant on the internet.  Authors, Thomas S. Elias and Peter A. Dykeman state that purslane is "One of the best wild shoots cooked or in salad" and that it is "high in iron" (Edible Wild Plants:A North American Field Guide To Over 200 Natural Foods, Sterling, 1982).

Both stems and leaves are gathered for food preparation.  The more mature stems are usually cooked, or preserved by pickling.  Tender leaves and stems may be eaten raw.  Seeds are collected, dried, winnowed and ground for use as an addition to baked goods.  All parts of the plant may be blanched and frozen for keeping through the year.

I have only used the leaves and stems fresh, so far.  Here is a simple salad that I make using purslane and also the tight, immature flower buds of garlic chives:

Harvest and clean the purslane stems and flowers.  Break the stems into small pieces.  Make sure to examine the leaf rosettes carefully for little insects that may be hiding inside the leaf rosettes.  To be sure to clean properly, immerse the plant parts in a salt water bath for a few minutes.  Insects will be killed and usually rise to the surface of the water.  I still recommend examining the plants carefully to remove any foreign matter.  Rinse twice in cold water.

Place all the leaves and stems in a salad bowl and toss in a handful of garlic chive flower buds.

You may also add any other mild-tasting salad vegetable you desire.  Cucumber is a good choice, also cooked kohlrabi or anything else that is mild.  The purslane is quite strong tasting and acidic (somewhat lemony) and the garlic chive flowers are strong also with - guess what? a garlicky taste!  So, cucumer is a good base for those flavors.

I make a dressing of one third olive oil, two thirds apple cider vinegar, with salt and pepper. Whisk together briefly to make an emulsion and toss into the salad.  It's a very simple and fresh tasting salad for a summer evening.