Purslane in Spanish — Verdolaga and Its Traditional Recipes

Exploring a Global Weed Turned Culinary Treasure

Reading time: 11 minutes

🌿 Introduction

“Verdolaga” is the Spanish word for purslane, a sprawling succulent that many gardeners uproot as a weed. In Mexico and across the Mediterranean, however, these fleshy stems and paddle-shaped leaves are cherished for their bright, lemony bite and surprising nutrition. Once dismissed as a nuisance, purslane has reclaimed its role as an ancient food source — a resilient green with roots in both indigenous and colonial traditions.

🧬 Nutritional and Botanical Insights

Scientifically known as Portulaca oleracea, purslane belongs to the Portulacaceae family and thrives in warm, arid climates. Its nutritional density is exceptional. Purslane is rich in omega-3 fatty acids (alpha-linolenic acid), making it one of the most potent plant-based sources of these essential fats. It also contains vitamins A, C, and E, along with potassium, magnesium, and antioxidants such as betalains and carotenoids.

The plant’s ability to survive extreme heat owes much to its use of Crassulacean Acid Metabolism (CAM), a photosynthetic pathway allowing it to absorb carbon dioxide at night. This mechanism not only conserves water but also concentrates flavor and nutrients in its leaves — traits that have long impressed both farmers and foragers.

🌱 Cultivation and Microgreens

Purslane is both a wild plant and an easy-to-cultivate crop. It grows quickly from seed, requires minimal water, and thrives in nutrient-poor soils. Gardeners often harvest it within 20 to 40 days, making it an ideal microgreen variety. Purslane microgreens mirror the mature plant’s nutritional benefits but have a milder flavor and tender texture. They can be sown densely in shallow trays with moist soil and harvested once the first true leaves appear.

Because of its resilience and high nutritional content, purslane is now promoted by agricultural researchers as a climate-smart crop — one that can provide food security in drought-prone regions.

🥗 Verdolaga in Mexican Cuisine

In Mexico, verdolagas are a beloved ingredient, especially in home cooking. The most iconic preparation is carne de puerco con verdolagas — braised pork with purslane in a tangy green tomatillo sauce. The purslane adds a citrusy counterpoint to the rich pork and helps thicken the sauce naturally. Other regional uses include simmering verdolagas with chilies, beans, or eggs.

Mexican chefs and home cooks often emphasize that verdolagas bridge ancient and modern traditions: they were eaten by the Aztecs long before the arrival of Europeans and continue to feature in rural diets today. The plant’s tartness also lends itself to salads, soups, and stews, complementing the heat of chili and the acidity of lime.

🥘 Mediterranean and Indian Traditions

Across the Mediterranean, purslane has been cultivated since antiquity. In Greece, it is used in traditional salads such as andrakla me feta (purslane with feta cheese), where its tangy leaves pair perfectly with olive oil, tomatoes, and cucumbers. In Italy and Sicily, it appears in rustic salads and soups, often mixed with beans or lentils.

In India, purslane is known as luni bhaji or kulfa saag and features in vegetarian dishes like dal and curries. In these preparations, the leaves are cooked gently with lentils, turmeric, garlic, and cumin, balancing the green’s natural acidity with warmth and spice. The plant’s cooling properties are also prized in Ayurvedic tradition, where it is considered beneficial for reducing body heat and inflammation.

⚗️ Safety and Look-Alikes

While purslane is safe and nutritious, it does have one notable look-alike — spurge (Euphorbia maculata). Unlike purslane, spurge exudes a white milky sap that is toxic if ingested. Purslane’s stems are smooth and reddish, its leaves thick and succulent, and it grows low to the ground in circular mats. When foraging, identifying these traits ensures safe consumption.

Because purslane contains oxalates, individuals with kidney issues or those prone to stones should moderate intake or cook it briefly to reduce oxalate levels. Cooking also enhances its digestibility and softens its tartness.

🌍 Cultural Legacy and Rediscovery

From Mexico to the Mediterranean, verdolaga’s cultural endurance speaks to humanity’s deep relationship with wild foods. Once dismissed as a weed, it is now celebrated as a sustainable superfood. Its presence in gardens, markets, and kitchen tables connects people across continents — from Aztec chinampas and Greek coastal farms to modern urban microgreen growers.

As food systems evolve toward resilience and sustainability, verdolaga’s story reminds us that nourishment often lies in the overlooked and forgotten.

🌞 Conclusion

Verdolaga — humble, wild, and enduring — has woven itself through centuries of culinary history. Its resilience, nutrition, and flavor make it more than a weed; it’s a symbol of how tradition and ecology can unite on the plate. Whether sautéed with chilies, tossed in a Mediterranean salad, or grown as a microgreen, purslane continues to embody nature’s quiet abundance.

📚 Sources

Wisconsin Horticulture Extension. (2024). “Common Purslane, Portulaca oleracea.” University of Wisconsin–Madison. https://hort.extension.wisc.edu/articles/common-purslane-portulaca-oleracea/

Uddin, M. K. et al. (2014). “Purslane Weed (Portulaca oleracea): A Prospective Plant Source of Nutrition, Omega-3 Fatty Acid, and Antioxidant Attributes.” The Scientific World Journal. https://pmc.ncbi.nlm.nih.gov/articles/PMC3934766/

Pati Jinich. (n.d.). “Purslane or Verdolagas.” PatiJinich.com. https://patijinich.com/purslane_or_verdolagas/

Eater. (2023). “How Verdolagas Found a Role in Mexican Food.” Eater.com. https://www.eater.com/24181190/verdolagas-cooking-purslane-how-to-prepare-mexican-cuisine

Mexico in My Kitchen. (2023). “How to Make Pork Stew with Purslane.” MexicoInMyKitchen.com. https://www.mexicoinmykitchen.com/pork-stew-with-purslane/

Sharon Palmer. (2014). “Sicilian Purslane Salad.” The Plant-Powered Dietitian. https://sharonpalmer.com/2014-08-25-sicilian-purslane-salad/

Backyard Forager. (2023). “All About Purslane, aka Portulaca oleracea.” BackyardForager.com. https://backyardforager.com/purslane-portulaca-oleracea-verdolagas/

Gardener’s Path. (2024). “How to Plant and Grow Purslane.” GardenersPath.com. https://gardenerspath.com/plants/herbs/grow-purslane/

Colorado Public Radio. (2022). “Cooking with Purslane — or Verdolaga — Gives a New Perspective on What Many See as a Weed.” CPR.org. https://www.cpr.org/2022/06/06/colorado-verdolaga-purslane-recipes/

Chef In You. (n.d.). “Purslane Dal (Paruppu Keerai).” ChefInYou.com. https://chefinyou.com/recipe/purslane-dal-paruppu-keerai