Purslane
Portulaca oleracea
Purslane is a low, succulent annual with fleshy leaves and a tangy, lemony flavor, eaten as a vegetable around the world. It is notably one of the richest plant sources of omega-3 fatty acids.
- Light
- Full sun
- Water
- Low; drought-tolerant
- Difficulty
- Easy
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Overview
Purslane (Portulaca oleracea) is a sprawling annual succulent in the family Portulacaceae, found as both a wild plant and a cultivated vegetable across temperate and tropical regions.
While often labeled a weed in lawns and gardens, it is a celebrated edible in Mediterranean, Mexican (verdolaga) and Middle Eastern cuisines, prized for its crisp texture and bright, lemony-sour taste.
Nutritionally it stands out for containing more omega-3 fatty acids (alpha-linolenic acid) than almost any other leafy plant, along with vitamins A and C and minerals.
How to identify it
- Leaves: small, fleshy, paddle-shaped, smooth and glossy, often reddish at the edges
- Stems: thick, succulent, smooth, often reddish, sprawling flat to form mats
- Flowers: tiny yellow five-petaled blooms that open in bright sun, set at stem tips and leaf joints
- Habit: low, ground-hugging annual rarely above 10-15 cm
- Seeds: numerous tiny black seeds in small capsules
Care & growing
Light: Full sun; it thrives in hot, bright conditions.
Water: Very drought-tolerant; its succulent tissue stores water, so water sparingly.
Soil: Tolerates poor, dry, sandy soils but grows lusher in fertile ground.
Temperature: A warm-season annual that loves summer heat and is killed by frost.
Feeding: Minimal; grows well even in lean soil.
Propagation: Self-seeds heavily and also roots from stem fragments, so it spreads easily; sow seed on warm soil for a cultivated crop.
Habitat & origin
Purslane's exact origin is debated but it is thought to have arisen in the Old World (likely North Africa, the Middle East or the Indian subcontinent) and is now found nearly worldwide.
It colonizes warm, sunny, disturbed ground: gardens, fields, sidewalk cracks, waste places and dry open soil, and is grown deliberately as a leafy vegetable in many countries.
Uses & benefits
Culinary: A popular edible succulent with a lemony, slightly salty taste; used raw in salads, in soups and stews, stir-fried or pickled (verdolaga in Mexican cooking).
Nutritional: One of the best plant sources of omega-3 fatty acids, plus vitamins A and C, magnesium and potassium.
Ecological: Acts as a ground cover and the flowers attract small pollinators.
Note: It contains oxalates, so those prone to kidney stones should eat it in moderation.
Frequently asked questions
Is purslane safe to eat?
Yes, common purslane is a widely eaten vegetable with a tangy lemony flavor. It does contain oxalates, so people prone to kidney stones should eat it in moderation, and avoid confusing it with toxic look-alikes like spurge.
How is purslane different from spurge?
Purslane has fleshy, smooth leaves and stems with no milky sap, while the toxic look-alike spurge has thinner leaves and exudes a white milky sap when broken.
Why is purslane considered healthy?
It is unusually rich in omega-3 fatty acids for a leafy plant, plus vitamins A and C and several minerals, making it a nutritious wild or cultivated green.
Does purslane need much water?
No. As a succulent it stores water in its leaves and stems and is very drought-tolerant, thriving in hot, dry, sunny spots.
Purslane guides
In-depth guides for identifying, growing, and caring for Purslane.
