Herbs of the Field - Purslane

Purslane - 

Also called pigweed, little hogweed, fatweed and pusley which is a green, leafy plant that can be eaten raw or cooked. 93% of the plant contains water which then makes it classed as a succulent. Purslane has green leaves and a red stem. The flavor of Purslane has a slightly sour or salty taste, similar to spinach and watercress which means it can be used in many of the same ways as spinach and lettuce, such as in salads or sandwiches. Purslane is high in many nutrients Vitamin A, C, Magnesium, Manganese, Potassium, Iron, Calcium, same amounts of Vitamin B’s.  Purslane is low in total fat, but of that fat it contain the form of omega-3 fatty acids, which is an extremely important necessary the body cannot make itself.

Purslane has natural antibacterial properties, plus helps to detoxify the body. Purslane contains magnesium which helps to lower blood pressure and contains iron necessary to make new red blood cells. Purslane has long been used as a purgative, muscle relaxant, and anti-inflammatory properties. Also can be used to treat minor ailments like stomachache, headaches  and joint pain. 

Identification: Purslane is found in gardens, flowerbeds, and open fields, sometimes in cracks of sidewalks or driveways. To identify Purslane, it has green, fleshy leaves with a reddish stem. It also has bright, yellow flowers that are singly or in small clusters. Purslane is a trailing plant, very low on the ground, usually in a mat that can grow up to two feet diameter.  All leaves, stems and flower buds are edible.

Harvesting: If cultivating in a garden, do not cut too low, cut stems two inches from the ground. Keep in resealable bag in refrigerator, up to a week.

Usage: salads, juices, saute, stew, soups, curries

Caution: consuming too much causes high oxalates, which can reduce minerals in the body