Good Questions: "Dude, where can I score some purslane?"

After I posted "The 10 Best Foods You Aren't Eating," which listed purslane as one of the ten, Maria K. from San Diego asked...

Q: "Where can I find purslane? I grew up with the stuff; my mom prepared it for us to eat."

A: Though commonly used in many countries around the world, purslane (Portulaca Oleracea) has yet to really catch on here in this country. Also called pigweed or hogweed, this succulent leaf is excellent in stews and soups, yet also goes well with fresh cheeses like mozzarella or cottage cheese due to its salty, sour, zesty flavor. And it’s a tasty complement to pork and fish.

I personally was introduced to purslane by cucumber man, Mr. Atallah, at Ferry Plaza farmers market. Mr. Atallah has THE most delicious cucumbers. He and his wife, Jane, sell mediterranean (my favorite) and Japanese cukes starting around April. The cukes are seedless, burpless and have a thin, sweet skin so there's no need to peel. I wait with bated breath for those first cukes of the season. Atallah is not certified organic but he cares a lot about producing a safe product. He does not allow any pesticides -- organic or conventional -- to be used on his crops. Back to our story...one day, he pulled me aside, whispering, like a pot dealer at a concert at Golden Gate Park. "You must try thees purslane," he said with his Lebanese accent. I looked around making sure there were no cops, grabbed the green stalk from his hand and snarfed it up knowing it must be some good shit if Mr. Atallah was whispering.

That was my introduction to purslane -- in a shady off-stall deal at Ferry Plaza with Mr. Atallah. At the time, I didn't know purslane contained Omega-3 fatty acids. Now (after reading the Men's Health article) I'm even more in love with purslane. It turns out that purslane is the richest source of Omega-3 fatty acids of any green, leafy vegetable*. Purslane contains the EPA (eicosapentanoic acid) form of Omega-3, which is rare for a plant source of fatty acids**. Purslane is also naturally high in magnesium, iron, calcium, potassium, and iron. A bounty of nutrition!

But Maria, unfortunately, purslane is not easy to find. It's in season from April through November and your best bet is farmers' markets. After that I would try foraging for it on your own or looking for it at a Mexican market (ask for "verdolaga"). When foraging, make sure that you snap a stem and make sure there's not a white, milky sap inside. According to Wild Man Steve Brill, if there's milky sap inside you may have picked spurge, a poisonous plant that grows in conditions similar to purslane. So let's give you a clear description: As you can see in the photo above, purslane’s leaves are paddle-shaped. They lack leaf stalks and are about 1/2 to 2 inches long. The stems are smooth, branched, reddish, 4 to 10 inches long and, as mentioned, filled with water. In late summer and fall, tiny yellow, five-petaled flowers appear on the plant. When the flower dies, you'll notice a capsule of minuscule black seeds in its enlarged base. Purslane grows from late spring to fall on sunny lawns and meadows, but can also be found growing in partial shade. Good luck and happy foraging!

*Biochemists Norman Salem, Jr. and Artemis Simopoulos discovered this in 1986.

**The most common dietary source of Omega-3s are cold water fish like Salmon. Omega-3s aid the body in the production of compounds that effect blood pressure, clotting, the immune system, prevent inflammation, lower cholesterol (LDL), prevent certain cancers and control coronary spasms. In addition recent studies suggest that Omega- 3s may have positive effects on the brain and may aid in such conditions as depression, bipolar disorder, Alzheimer's disease, autism, schizophrenia, attention deficit disorder, hyperactivity and migraines. Though very beneficial, there are few good dietary sources other than seafood for Omega-3s. (Some oils, nuts, grains and other leafy vegetables do contain Omega-3s)

Comments

[Beth]

Here's a link for buying purslane seeds online!
http://www.sandmountainherbs.com/purslane_green_leaf.html

[crystal]

I recommend learning to identify it in the wild (in the city or suburbs). Once you find it, you will see it all over the place while it is in season. Especially look in gravel areas with weeds. Purslane & spurge are the low growing/sprawling weeds that usually grow there. Pull a bitt off and then throw in on some soil at home. The portion you pulled off will use it's water stores to make seeds and in a few weeks you will have your own pesticide free source.

[Sandra C]

If someone has a photo of it "in situ", would you mind posting it? It would really help to picture it before foraging. And if you have a photo of spurge in the wild to compare with purslane that would be even better!

[crystal]

You asked for it:

This page has great pictures of purslane (also good for several other edibles on the main page as well): http://oregonstate.edu/dept/nursery-weeds/weedspeciespage/common_purslane/Common_purslane_Portulaca_oleraceae.html

Also check out wildman steve brill's page (look for the link on the side bar for foraged foods, click it & then find purslane, he gives excellent info)
http://www.wildmanstevebrill.com/

I couldn't find any pictures of spurge but here's the deal. Purslane is thick and succulant. Spurge is not. If you are unsure, pick a stem. If it oozes/bleeds white liquid DON"T EAT IT, if it doesn't bleed it is not spurge, it is purslane.

Happy foraging.

[Kathy]

More on-line organic purslane seed links:

http://www.wildgardenseed.com/index.php?cPath=49

http://www.highmowingseeds.com/product.php?productid=12&cat=83&page=1

http://www.territorialseed.com/product/959/s (not organic)

[jen maiser]

I like purslane too and it's used in a few Mexican dishes. (My great-grandmother used to sautee it with milk, apparently).

My understanding is that purslane coming to market is a bit of a fluke. It's a weed that grows pretty freely on the farms, and when the farmers noticed that the Mexican workers were taking it home to cook with it, they decided to try selling it at market.

However, you could torture me and I couldn't tell you where I heard this, so maybe I'm perpetuating an urban myth ...

[Australorp]

In re picking purslane "in the wild", avoid trafficked areas. Plants tend to absorb noxious elements from car exhaust and the dispersal of dust containing who knows what. Likewise from human traffic, as purslane growing in sidewalk cracks.

The comment on breaking off a bit to develop and drop its seeds elsewhere is interesting, though. The offspring and succeeding generations should be as healthy as their new environment. I didn't know of this capability (thank you to Crystal); no wonder purslane turns up everywhere!

Purslane doesn't do well amongst grass or heavy vegetation. It does splendidly in open dirt, especially in veggie beds. I usually let it grow to form a living mulch beneath deeper rooted and vigorous vegetables, thin it or remove as much as possible around more shallow rooted plants.