What is Purslane?

• Purslane is a ground-cover-type annual plant that self-sows from its tiny seeds. The stems of the plant grow from 5 to 12 inches in length with plump, succulent-looking leaves attached. The leaves are edible, with a sweet, slightly lemony or peppery flavor. Very high in omega-3 content and a source of vitamins A, C and E, purslane is frequently found in a variety of dishes, both hot and cold, from Mexico, the Mediterranean, India, Middle East and Europe.
  
  

Raw Substitutes

• Purslane is often included as a salad ingredient, complimenting spicier greens and adding a subtle flavoring, ranging from sweet to tart and tangy. Watercress, parsley, spinach or arugula are common substitutes when purslane is unavailable.
  
  

Cooking Substitutes

• In cooked recipes, purslane has a gummy texture and is used to thicken and flavor stews and soups. Purslane can also be cooked as a side dish by sauteing, steaming or boiling. When a cooking recipe calls for purslane, but none can be found, substitute spinach or okra in its place. The called-for amount is the same as if you added purslane.
  
  

Growing Purslane

• The most flavorful and tenderness purslane leaves are those you purposefully grow, rather than the leaves harvested from plants growing wild. Purslane is an easy plant to grow, preferring well-draining soil and abundant sun. The plant should be removed as soon as flower buds are formed to control the invasive nature of the plant from its seeds. A single purslane plant can produce over 200,000 seeds that can lay dormant for five to 40 years. Purslane can be grown in containers, either inside or outdoors for year-round availability of the flavorful leaves.