Purslane (also known as Verdolaga) has transformed from a troublesome weed into a true treasure! Today, this remarkable plant is making a comeback at farmers’ markets and even on the menus of prestigious restaurants, offering not only health benefits but also delightful culinary experiences.

Known by other names such as hogweed or pigweed, purslane is a weed you should keep rather than pull out. Recognized as a superfood, purslane was once cherished by figures like Mahatma Gandhi and is now experiencing a strong revival.

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Purslane – The “Miracle Plant”

Purslane can sprout from cracks in sidewalks, spread across gardens, and was dubbed a “miracle plant” by Dr. Artemis Simopoulos, President of the Center for Genetics, Nutrition, and Health (U.S.). During her work at the National Institutes of Health, she discovered that purslane contains the highest levels of Omega-3 fatty acids among all leafy greens.

Its plump, teardrop-shaped leaves are rich in antioxidants, vitamins, and minerals, making it a true nutritional powerhouse. Beyond that, the leaves offer a refreshing, lemony tang with a hint of peppery bite—described by chef Sergio Vitale, owner of Aldo’s Ristorante Italiano in Chicago, who grew up eating purslane in southern Italy.

Even in early American history, figures like Martha Washington enjoyed purslane fresh or pickled. However, by the early 20th century, this practice faded. Fortunately, in recent years, farmers, foragers, and creative chefs have brought this valuable weed back to the table.

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How to Prepare and Use Purslane

When cooking with wild purslane, it’s important to wash it thoroughly to remove dirt or pesticide residues. With its mildly tart and slightly salty flavor, purslane makes an excellent addition to salads and many other dishes.

A simple recipe you can try is Purslane and Basil Pesto:

Ingredients:

• 2 cups young purslane leaves and stems (washed and chopped)

• 45g basil leaves

• 1 garlic clove

• 45g toasted almonds

• Juice of half a lemon

• 50ml olive oil

• Salt and pepper to taste

Instructions:

1. Place purslane, basil, garlic, almonds, and lemon juice in a food processor.

2. Blend until smooth.

3. While blending, slowly drizzle in olive oil until the mixture emulsifies.

4. Season with salt and pepper to taste.

👉 This pesto pairs beautifully with toasted bread, roasted vegetables, meat, or pasta.

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8 Nutritional Benefits of Purslane

1. Omega-3: An excellent plant-based source of Omega-3, supporting brain and heart health—especially valuable for vegans.

2. Antioxidants: Contains glutathione, which protects cells, prevents damage, and slows aging.

3. Minerals: Rich in calcium, magnesium, potassium, iron, phosphorus, manganese, copper, folate, and selenium—helping to fill dietary gaps.

4. Vitamin C: Strengthens and supports the immune system.

5. Beta-carotene: A precursor of vitamin A, helping prevent vitamin A deficiency.

6. Melatonin: One of the rare plants containing melatonin, which naturally aids sleep.

7. Cholesterol Reduction: Thanks to betalain antioxidants, purslane helps protect blood vessels and improve LDL cholesterol.

8. Tryptophan: Provides this essential amino acid that regulates mood and reduces depression.

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Conclusion

Welcome and embrace purslane in your garden! Beyond its unique flavor, this humble plant is packed with valuable nutrients—from heart-healthy Omega-3s to sleep-enhancing melatonin. Truly, purslane is both a medicinal ally and a culinary delight. 🌿