From unwanted weed to culinary darling, purslane—also known as verdolaga—is making a powerful comeback. For years, gardeners tried to eradicate it, yanking it out by the roots and tossing it on the compost pile. But today, chefs, nutritionists, herbalists, and home gardeners alike are rediscovering its value. And it’s not just about health—it’s about taste, versatility, and resilience.
This article explores eight compelling reasons why you should grow purslane in your garden, and why some are even calling it tastier than meat.
1. A Hidden Nutritional Powerhouse
If purslane had a label like packaged foods, it would be hard to fit all the nutrients it contains. Despite its humble appearance, this plant is one of the most nutrient-dense greens available.
Highlights of its nutritional profile:
- Omega-3 Fatty Acids: Purslane is one of the richest plant-based sources of alpha-linolenic acid (ALA), a type of omega-3 usually found in fish. It also contains some eicosapentaenoic acid (EPA), which is even rarer in plants.
- Vitamins A, C, and E: These essential antioxidants support vision, immunity, and skin health.
- Iron, Calcium, Magnesium, and Potassium: Purslane is mineral-dense, helping to promote strong bones, muscle health, and blood pressure regulation.
- Melatonin: A rare find in greens, melatonin helps regulate sleep and may also have anti-aging benefits.
- Glutathione and Betalains: Known for their anti-inflammatory and detoxifying properties.
What makes purslane particularly special is the balance of nutrients—low calories, high water content, and robust vitamins and minerals all in one bite.
2. It’s Actually Delicious (Yes, Even Tastier Than Meat for Some)
Many are surprised when they bite into a fresh sprig of purslane for the first time. It’s not bitter or bland—it’s tart, citrusy, a little peppery, and pleasantly crunchy.
Why some find it more satisfying than meat:
- Umami elements: When cooked, especially with olive oil or in stews, purslane develops a savory, almost meaty depth of flavor.
- Mouthfeel: Its plump, succulent leaves offer a texture that mimics the richness or chewiness of meat in dishes.
- Absorbs flavors beautifully: Like tofu or mushrooms, it acts as a sponge for spices, herbs, and sauces.
Culinary comparisons often cite cooked purslane’s flavor as somewhere between spinach and okra, but with more tang and complexity. In short: it can hold its own in a main dish, not just as a side salad.
3. Ridiculously Easy to Grow
Unlike many “superfoods” that need special climates, care, or soil, purslane is practically invincible.
Why gardeners love it:
- Drought-resistant: Perfect for arid climates or low-maintenance gardening. Once established, it needs very little water.
- Grows in poor soil: It thrives even in gravelly or sandy soils where other plants falter.
- Self-seeding: Once you plant it, it often comes back on its own each year.
- Fast-growing: From seed to harvest can take less than a month.
You don’t need a green thumb to grow purslane. Scatter some seeds in a sunny spot and you’re likely to have a mini jungle within weeks.
4. Versatile in the Kitchen
Purslane’s culinary uses are endless. You can eat it raw, cooked, pickled, or blended. It’s used across the globe in countless ways.
Ways to use it:
- Raw: Add to salads for crunch, toss into wraps, or blend into green smoothies.
- Cooked: Stir-fry with garlic and oil, throw into a curry, or use as a green in soups.
- Pickled: Middle Eastern and Mexican recipes often pickle purslane with vinegar and spices.
- Stuffed or sautéed: Used similarly to spinach in Greek, Turkish, or Lebanese dishes.
Its slightly mucilaginous (gel-like) texture helps thicken soups or stews naturally—just like okra does in gumbo. You can even use it as a vegetarian thickening agent.
5. A Global Culinary Treasure
While you may have only recently heard of purslane, it’s been a staple for centuries in traditional cuisines around the world.
- Mexico (Verdolaga): Used in salsas, tacos, and with pork stews.
- Greece: Mixed into yogurt with garlic and cucumbers, or sautéed with olive oil.
- Turkey: Cooked with eggs or used in soups and pilafs.
- India: Known as kulfa, often used in curries and lentil dishes.
- Iran: Mixed with yogurt and herbs for a refreshing side dish.
- South Africa: Used as a cooked green known as “leaves of life.”
Click page 2 for more
