Can You Eat Purslane?

Reading time: 7 minutes

🌿 Introduction

Yes — purslane (Portulaca oleracea L.) is edible.

Both the leaves and stems of this common plant can be eaten raw or cooked, and they are part of traditional diets across Asia, Europe, Africa, and the Americas. Although it often appears as a weed in gardens and pathways, purslane is also recognized as a nutrient-dense vegetable rich in omega-3 fatty acids, vitamins A, C, and E, and important minerals such as magnesium and potassium.

While entirely safe when properly identified and harvested from clean soil, purslane has a few look-alikes and contains natural oxalates that some people may need to limit.

🌸 What Purslane Looks Like

Purslane grows as a low-spreading succulent with smooth reddish stems and small, paddle-shaped green leaves. Its flowers are bright yellow with five petals, and it produces tiny black seeds that persist in the soil for years. The plant is adapted to hot, dry conditions and can regrow from even small fragments of stem, which makes it one of the most resilient annuals in the garden.

🥬 Nutritional Profile

Purslane’s edibility is supported by its rich nutritional value. A 100-gram serving of fresh leaves provides roughly:

• 16 kcal

• 1320 IU vitamin A

• 12 mg vitamin E

• 21 mg vitamin C

• 68 mg magnesium

• 494 mg potassium

• 2 mg iron

It is also one of the best plant sources of omega-3 fatty acids, containing about 300–400 mg alpha-linolenic acid (ALA) per serving. The leaves supply antioxidants such as β-carotene, glutathione, and phenolic compounds that contribute to its mild lemony flavor and potential health value.

🌱 Purslane Microgreens

Purslane can also be grown as microgreens. Studies from the University of Maryland and USDA have shown that microgreens may contain up to 4–40 times more vitamins C, E, and K than mature greens. Purslane microgreens, in particular, exhibit high concentrations of carotenoids and phenolics when grown under red-blue-far-red LED lighting, making them one of the most nutrient-dense microgreen options.

🍽️ Common Culinary Uses

In many regions, purslane is used like spinach or watercress.

• Raw: added to salads, sandwiches, or as a garnish for its crisp, lemony texture.

• Cooked: lightly steamed or sautéed in soups and stews, where its natural mucilage acts as a thickener.

• Pickled: young stems and buds preserved in brine for a tangy flavor.

• Seeds: sometimes toasted or ground into flour in traditional recipes.

Culinary traditions using purslane include Mediterranean, Middle Eastern, Mexican (verdolaga), and Indian cuisines.

🕵️ Identification and Look-Alikes

Correct identification is essential. Purslane is sometimes confused with spurge (Euphorbia spp.), which is toxic.

Purslane

• Smooth, hairless stems and leaves

• Clear, watery sap

• Yellow flowers

Spurge

• Thin, hairy stems

• Milky white sap (toxic)

• Tiny white or pink flowers

Breaking a stem is an easy test — clear sap indicates purslane, milky sap indicates spurge.

⚠️ Safety and Precautions

Purslane is safe to eat, but it contains oxalic acid, a natural compound also found in spinach and beet greens. In large amounts, oxalates can contribute to kidney stone formation in sensitive individuals. Boiling or pickling purslane can reduce oxalate levels by roughly 25 %.

Because the plant draws minerals from the soil, it can also absorb heavy metals if grown in contaminated areas. Avoid harvesting near roads, factories, or treated lawns.

🌳 Ecological Role

Purslane plays a beneficial role in the ecosystem. Its dense growth shades soil, conserves moisture, and prevents erosion. The plant’s dual photosynthetic modes (C4 and CAM) allow it to thrive in drought and heat, making it both hardy and useful for regenerative agriculture.

🏁 Conclusion

Purslane is edible, widely available, and nutritionally rich. When correctly identified and gathered from clean soil, it serves as a versatile leafy vegetable that can be enjoyed raw or cooked in many cuisines around the world. Though sometimes dismissed as a weed, it remains one of the most resilient and historically significant edible plants on Earth.

📚 Sources

• Advanced Turf Solutions (2023, April 21). Spot the difference: Spotted spurge vs common purslane. https://www.advancedturf.com/resources/spot-the-difference/

• Chandran, R. (n.d.). Common purslane. West Virginia University Extension. https://extension.wvu.edu/lawn-gardening-pests/weeds/common-purslane

• Deever, D. (2021). The Good Weed Series: Purslane (Portulaca oleracea). University of Nevada, Reno Extension. https://extension.unr.edu/publication.aspx

• Dixon, M., Zhang, X., & Liu, G. (2024). Purslane: The Reigning Champion of Vitamins A and E among Vegetables. University of Florida EDIS HS1484. https://doi.org/10.32473/edis-hs1484-2024

• He, J., Leng, S. Y., & Qin, L. (2023). Growth, Physiology and Nutritional Quality of C₄ Halophyte Portulaca oleracea L. Plants (Basel), 12(18), 3214. https://doi.org/10.3390/plants12183214

• Mason, S. (2003, July 26). Purslane – Weed It or Eat It? Illinois Extension Blogs. https://extension.illinois.edu/blogs/extensions-greatest-hits/2003-07-26-purslane-weed-it-or-eat-it

• Palsdottir, H. (2023, July 13). Purslane – A Tasty ‘Weed’ That Is Loaded with Nutrients. Healthline. https://www.healthline.com/nutrition/purslane

• Poeydomenge, G. Y., & Savage, G. P. (2007). Oxalate Content of Raw and Cooked Purslane. Journal of Food, Agriculture and Environment, 5(1), 124–128.

• Seth, T., Mishra, G. P., Chattopadhyay, A., et al. (2025). Microgreens: Functional Food for Nutrition and Dietary Diversification. Plants (Basel), 14(4), 526. https://doi.org/10.3390/plants14040526

• Spiridon, S. (2025, July 12). How to Tell Purslane and Spurge Apart. Lawn Love. https://lawnlove.com/blog/purslane-versus-spurge/

• Uddin, M. K., Juraimi, A. S., Hossain, M. S., et al. (2014). Nutritional Properties and Potential Uses of Purslane – An Overview. The Scientific World Journal. https://www.hindawi.com/journals/tswj/2014/951019

• University of Maryland College of Agriculture & Natural Resources. (n.d.). Mighty Microgreens. https://agnr.umd.edu/news/mighty-microgreens

• University of Minnesota Extension. (2021, August 10). Common Purslane: Drought Survivor. https://extension.umn.edu/yard-and-garden-news/common-purslane-drought-survivor

• Wisconsin Horticulture Division of Extension. (n.d.). Common Purslane, Portulaca oleracea. https://hort.extension.wisc.edu/articles/common-purslane-portulaca-oleracea