Purslane: Is it Edible?

Discover Why This Common “Weed” Is Actually a Nutritious Green Worth Eating

🧠 What Is Purslane?

Purslane (Portulaca oleracea) is a low-growing succulent found in gardens, sidewalks, and even between pavement cracks. Many people pull it up thinking it’s a weed — but it’s one of the most nutritious wild greens in the world.

Its leaves are thick, juicy, and slightly lemony, with a texture similar to baby spinach. Across the globe, it’s used in salads, soups, and stir-fries — and even has its own name in Mexican cuisine: verdolaga.

🌿 So, Is Purslane Edible?

Yes! Purslane is 100% edible — leaves, stems, and even the flowers. You can eat it raw, lightly cooked, or as a microgreen.

In fact, purslane has been eaten for thousands of years and is a traditional ingredient in Middle Eastern, Mediterranean, and Latin American cuisines.

It’s rich in:

• Omega-3 fatty acids (ALA) — about 300–400 mg per 100 g

• Vitamins A, C, and E

• Magnesium, potassium, and iron

• Antioxidants like betalains and flavonoids

⚠️ A Note About Oxalates

Like spinach and beet greens, purslane is naturally high in oxalates — compounds that can bind calcium and contribute to kidney stones in sensitive individuals.

If you have a history of kidney stones or need to follow a low-oxalate diet, enjoy purslane in moderation or lightly blanch it before eating. Blanching removes a significant portion of oxalic acid without affecting flavor or nutrients too much.

For most people, oxalates aren’t a concern, but this is worth knowing — especially if you eat purslane regularly.

🥗 How to Eat Purslane

• Raw salads: Combine with tomato, cucumber, and lemon dressing.

• Sautéed greens: Lightly fry with olive oil and garlic for a bright, tangy flavor.

• Smoothies: Add a handful of leaves for a natural omega-3 boost.

• Microgreens: Grow purslane indoors for a mild, crunchy superfood you can harvest year-round.

🌱 How to Identify It Safely

Purslane has smooth, reddish stems and teardrop-shaped leaves that grow in clusters. Its stems are thick and fleshy, and when broken, they do not ooze milky sap (a key difference from the toxic spurge plant).

Always avoid look-alikes — especially spotted spurge (Euphorbia maculata) — which releases white sap and has very thin, matte leaves.

💚 Why You Should Give It a Try

Once you know it’s edible, purslane becomes one of the easiest and most rewarding wild foods to harvest. It’s crisp, lemony, and refreshing — plus packed with nutrients your body will love.

Whether you forage it or grow it in trays, purslane is proof that sometimes the best foods are the ones growing right under our feet.

🪴 Summary

• ✅ Yes, purslane is edible — leaves, stems, and flowers.

• 🌿 High in omega-3s, vitamins, and antioxidants.

• ⚠️ Contains oxalates — cook or moderate if prone to kidney stones.

• 🥗 Delicious raw, cooked, or as microgreens.

It’s time to stop pulling purslane out — and start putting it on your plate.

📚 References

• Simopoulos A.P. et al. (1992). Common purslane: a source of omega-3 fatty acids and antioxidants. J. Am. Coll. Nutr.

• Uddin M.K. et al. (2014). Purslane (Portulaca oleracea L.): A prospective plant source of nutrition and omega-3 fatty acids. The Scientific World Journal.

• University of Florida IFAS Extension (2023). Purslane – a tasty “weed” loaded with nutrients.

• Harvard School of Public Health (2021). Oxalate Content in Foods and Kidney Stone Prevention.