The Difference Between Spurge and Purslane

Adam Woodsman
11 hours ago
4 min read

How to Tell Apart an Edible Superweed from a Toxic Look-Alike

Reading time: 8–10 minutes

🌱 Introduction

If you’ve ever pulled weeds in your garden and hesitated — wondering whether you just uprooted a nutritious wild green or a poisonous impostor — you’re not alone. Purslane (Portulaca oleracea) and spurge (Euphorbia spp.) often grow side by side, hugging the soil and forming similar low mats.

Yet beneath that similarity lies a critical distinction: purslane is a nutrient-dense edible filled with omega-3s, while spurge is toxic and can irritate skin or cause nausea. Learning to tell them apart isn’t just useful — it’s essential for safe foraging and smart gardening.

🧬 Botanical Background

Purslane belongs to the Portulacaceae family, a group of succulent plants that thrive in dry, sunny environments. Its thick, water-storing tissues help it survive heat and drought.

Spurge, on the other hand, is part of the Euphorbiaceae family — the same family as poinsettias — and contains a white, milky latex sap that’s toxic and irritating. Both plants love disturbed soil, which is why they commonly appear in vegetable beds, sidewalk cracks, and lawns.

Their habitats overlap, but their biology couldn’t be more different: one is a safe, edible plant celebrated in cuisines worldwide; the other is a plant to avoid touching barehanded.

👀 Visual Identification Guide

🌿 Leaves

Purslane: Smooth, thick, and fleshy leaves that are paddle-shaped with a glossy surface. They often appear opposite each other and feel cool to the touch.
Spurge: Thin, flat leaves that may have a faint red or purple spot in the center. They are usually smaller and drier, giving them a papery feel.

🌸 Stems

Purslane: Smooth, round, and reddish, with no hair and no sap when broken.
Spurge: Hairy, wiry, and when snapped, bleed milky white sap — a defining sign of toxicity.

🌼 Flowers

Purslane: Tiny, bright yellow flowers with five petals that open in direct sunlight.
Spurge: Minuscule greenish or pinkish flowers without true petals, often hard to notice.

🪴 Growth Habit

Purslane: Forms fleshy mats that radiate outward from a central point.
Spurge: Spreads in thin, wiry mats that stay closer to the soil surface.

⚠️ Toxic vs. Edible

Purslane is completely edible and even prized as a wild green. It’s loaded with omega-3 fatty acids (especially alpha-linolenic acid), vitamins A and C, and antioxidants. It has a pleasant tangy flavor with a hint of lemon.

Spurge, however, contains toxic latex sap that can irritate the skin, burn the eyes, and cause vomiting or diarrhea if ingested. It’s important to remember: never use taste or smell to identify unknown plants. The sap test is safer and more reliable.

🌾 Common Environments and Confusion Points

Both species love open, sunny spaces with poor or disturbed soil — think garden rows, driveway edges, and bare patches in lawns.

In early summer, when both plants are small seedlings, they look strikingly similar. Purslane’s baby leaves are already thick and succulent, while spurge seedlings stay thinner and drier. As they mature, the differences become more obvious — but until then, the sap test is your best friend.

🧪 Simple Field Tests

Milky Sap Test: Break a stem. If white latex seeps out, it’s spurge. If the break is clean and watery, it’s purslane.

Texture Test: Rub the leaves gently between your fingers. Purslane feels thick, smooth, and cool; spurge feels thin and papery.

Leaf Shape Test: Purslane’s leaves are rounded and plump; spurge’s are flatter, often with tiny teeth or red spots.

A single glance can deceive — but once you know these traits, they’re unmistakable.

🥗 Edible Uses of Purslane

Purslane is one of the most versatile edible weeds in the world. It can be enjoyed:

Raw: Add to salads for a lemony crunch.
Cooked: Stir-fried, steamed, or added to soups where it releases a mild thickening mucilage.
Pickled: Preserved in brine, a traditional Mediterranean method.

Its high omega-3 content rivals that of flaxseed and chia — making it a rare plant-based source of these essential fats. Whether eaten fresh or sautéed, purslane transforms from “garden weed” to nutritional powerhouse.

🧤 Handling and Removing Spurge

If you find spurge in your garden, always wear gloves. The latex sap can irritate skin and eyes. Pull the plant carefully from the base to remove the taproot and avoid breaking stems.

Because it produces thousands of seeds, avoid composting spurge unless you’re certain it hasn’t gone to seed. Instead, dispose of it in a sealed bag. Cover exposed soil afterward to discourage regrowth.

🌸 Ecological Notes

Purslane plays a surprisingly beneficial role in the ecosystem. Its fleshy leaves help retain soil moisture and its flowers attract pollinators. Some gardeners even grow it intentionally as a living mulch to protect soil in hot climates.

Spurge, however, competes aggressively for space and nutrients, forming dense mats that can choke out young crops and microgreens. Though it’s part of nature’s cleanup crew, it’s best controlled early.

🧾 Conclusion

When in doubt, look for two clues:

No milky sap = purslane (edible)
Milky white sap = spurge (toxic)

Purslane offers nourishment and vitality; spurge demands caution and gloves. Mastering the difference protects your health, your garden, and your harvest. Next time you spot a mat of greenery spreading across your soil, take a closer look — nature might just be offering you lunch instead of a rash.