Botanic Name	Portulaca Oleracea
Plant type	Vegetable
Sun Exposue	Full sun to full shade
Soil Types	Wide range, but not too wet
Water	Can grow in drought conditions
Location	Anywhere with a 2 month growing period
Depth to Plant seeds	Cover seeds lightly
Height	Low to ground
Spacing	8 inches

Also commonly known as pigweed, purslane grows just about anywhere. I have even seen it growing in the cracks of New York City sidewalks. Although commonly thought of as a weed, it is a highly nutritious vegetable plant full of antioxidants, minerals, omega 3 fatty acids and many other beneficial plant compounds.  It is now considered a superfood and is one of the easiest plants to grow.

Though still thought of as a weed by many, purslane is actually a succulent green leaf vegetable that can be eaten cooked or raw.  It contains over 90% water, has reddish stems, tiny yellow flowers and small succulent leaves. Much like spinach or watercress, with its slightly salty/sour taste, it adds a nutritious dimension to salads, sandwiches, stews, and soups and makes a delightful tasty side dish as well.

Resilient to garden pests and diseases, purslane is also considered a medicinal plant for its antibacterial properties and its ability to strengthen the immune system.

Purslane will thrive in harsh conditions, such as drought, salty, as well as nutrient deficient soils. It can be grown from seeds, a cutting, or piece of stem and will root wherever planted. It spreads easily and takes root sometimes where it is not wanted -- so good to harvest before it goes to seed.

Purslane is one of the most nutrient dense foods on the planet containing several important minerals such as potassium, magnesium, calcium, iron and copper. It is high in antioxident vitamins such as A, C, E and in smaller amounts, several of the B vitamins.

If not using right away, after picking your purslane, keep it cool as heat will cause its texture to become mucilogenous.

Recipes:

Salad -- Combine sliced tomatoes, cucumbers, a bunch of purslane, salt to taste and extra virgin olive oil.

Side dishes:
Steamed purslane -- Steam with garlic until stems become tender.  Can sprinkle with lemon and mild cheese for added flavor.
Sauted purslane -- Saute with garlic and a splash of soy sauce until tender.

Purslane dip -- Wash purslane and drain in paper towels, then steam for about 5 minutes until it is wilted. Squeeze out any excess moisture and saute in butter and garlic. Mix with unsweetened/unflavored yogurt, adding salt and dill, then chill for about 1 hour and serve with chips, crackers, or bread.

Purslane is a great addition to most stew and soup recipes.



Send your purslane tips and recipes to proorganicbelize@gmail.com