One Plant a Week: Purslane

This is the seventh post in our new series, One Plant a Week, where we learn a new, edible plant every week. That means that if you follow along, you’ll know 52 new plants after only a year of doing this. As our foraging expert guest Pascal Baudar said on the Wild Fish and Game Podcast, that will make you more of a wild plant expert than 99.99999% of the population.

We recommend you go out and find these plants if they exist in your region. You don’t necessarily have to harvest them; simply familiarize yourself with them and get to know them well. See them in their different phases of life, in different terrains and conditions. See who else likes to eat them (Bears? Squirrels?), pollinate them (Butterflies? Hummingbirds?), or use them (Nesting birds? Muskrats?). Use plant ID apps, along with foraging/ID books, online resources, and mentors to teach yourself about them more and to get comfortable enough with them that you can ID to 100% accuracy.

Then, if you feel confident enough, bring some home and try preparing some to eat. Try doing this with different specimens in different stages of life to see when it is best to harvest them. Knowing these plants through and through will transform the way you interact with the outdoors, as well as the way you see food. A warning though: this is an addictive hobby!

An additional warning: Plant ID apps are not 100% accurate, and you should not be eating ANYTHING wild unless you are 100% sure that it is safe to do so. Do not rely solely on one source for your information (including us), and do not eat anything unless you’ve properly identified it.

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This Week is all About Purslane!

Wild edible purslane (Portulaca oleracea) is a resilient, low-growing succulent plant that is easily recognizable by its fleshy leaves and colorful, star-shaped flowers. The plant features thick, smooth, oval-shaped leaves that are typically a bright green, sometimes tinged with reddish or purplish hues, especially in full sun or during stress conditions. Its sprawling stems can spread across the ground, often rooting at the nodes, giving it a mat-like appearance. The small, delicate flowers are usually yellow, with five petals, and bloom throughout the warmer months.

You can find purslane growing in a variety of environments, including gardens, cracks in pavement, vacant lots, and along roadsides, especially in warm, sunny regions. It thrives in disturbed soils and is often abundant in areas where other plants might struggle. Purslane is a hardy, drought-tolerant plant that prefers well-drained, sandy, or gravelly soils. During the spring and summer, it tends to sprout quickly after rain or watering, making it a common weed in many urban and rural settings. Harvesting young, tender leaves and stems is ideal for culinary use, as they are most flavorful and succulent at this stage.

The taste of purslane is mildly tangy, lemony, and slightly salty, with a refreshing, crisp texture that is reminiscent of a mix between spinach and microgreens. Its juicy, succulent leaves add a burst of flavor to salads, sandwiches, or can be eaten raw as a snack. Nutritionally, purslane is highly regarded for its impressive nutrient profile; it is rich in omega-3 fatty acids, particularly alpha-linolenic acid, which is uncommon among leafy greens. Additionally, it provides a good source of vitamins A, C, and E, as well as minerals such as magnesium, calcium, and potassium. Its high antioxidant content and omega-3 fatty acids make purslane a highly nutritious, wild superfood perfect for boosting health and adding variety to foraged meals.

Description:

To properly identify wild purslane, look for its distinctive low-growing, sprawling habit with succulent, fleshy leaves that are oval or spoon-shaped. The leaves are smooth, bright green, and often have a slightly reddish or purplish tint, especially in full sun or under stress. The plant’s stems are also succulent. During the warmer months, small, bright yellow, five-petaled flowers bloom intermittently along the stems, which are a clear sign of the plant’s presence. Its overall appearance is that of a soft, mat-like ground cover that thrives in disturbed, sunny areas such as gardens, cracks in pavement, or bare soil.

When identifying purslane, pay close attention to its succulent texture, the shape and color of the leaves, and the flowering pattern. The plant’s leaves should feel juicy and slightly crunchy, and the stems should easily bend without breaking. Harvesting young, tender leaves and stems is best, as they are most flavorful and succulent at this stage. It’s also helpful to note the environment—purslane favors warm, sunny, and well-drained areas—making it easier to distinguish from other plants that prefer shadier or different soil types.

Lookalikes:

Lookalikes to purslane are relatively rare but can include other low-growing, succulent plants such as some types of portulaca or certain ornamental succulents. However, many of these are cultivated or have different leaf shapes, flower colors, or growth habits. For example, some ornamental portulacas have brighter, more colorful flowers or thicker, more rigid leaves. Always double-check the plant’s environment, leaf shape, and flower characteristics before foraging, and when in doubt, consult a reliable plant identification guide to avoid mistaking other species for purslane.

Spurge is purslane’s most dangerous lookalike, as it is toxic when ingested. There are several easy identifying features though:

• Leaves: Purslane leaves are fleshy and succulent, while spurge leaves are not. 
• Flowers: Purslane has yellow flowers, while spurge has white flowers. 
• Sap: Purslane has clear sap, while spurge has white, milky sap. 
• Stem: Purslane stems are smooth and hairless, while spurge stems are often hairy. 

Edibility:

Harvesting young, tender leaves and stems is best, as they are most flavorful and succulent at this stage.

• Salads: Add fresh purslane leaves and stems to salads for a tangy, lemony flavor and crunchy texture.
  
• Smoothies: Blend purslane into smoothies for a boost of omega-3 fatty acids and nutrients.
  
• Stir-Fries: Toss purslane into vegetable stir-fries for added flavor and nutrition.
  
• Sandwiches and Wraps: Use purslane as a fresh, juicy addition to sandwiches or wraps.
  
• Herbal Garnish: Use sprigs of purslane as a garnish for soups, stews, or plated dishes.
  
• Pesto: Incorporate purslane leaves into pesto or herb sauces for a nutritious twist.
  
• Sautéed Greens: Sauté purslane with garlic and olive oil as a side dish or topping.
  
• Pickled Purslane: Pickle young stems and leaves for a tangy condiment or snack.
  
• Herbal Tea: Steep dried purslane leaves in hot water for a mild, herbal tea.
  
• Toppings: Sprinkle chopped purslane over pizzas or flatbreads for added flavor and crunch.

Recipes: