The so called “weed,” purslane is one of the most nutritious herbs in existence. And, the best thing is: it’s free, and there’s no work involved in growing it.

Purslane contains more Omega-3 fatty acids than any other leafy vegetable plant we know of. The most common dietary source of Omega-3s are cold water fish like Salmon.

There’s no reason to spend money on fish oil supplements if you have this tasty food source growing in your backyard or vegetable garden. Eating purslane is tastier, safer, and more effective than taking omega-3 supplements. To increase the effect, add walnut oil to your purslane.

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.

Purslane is loaded with nutrients. A single one-cup serving contains all the vitamin E you need in a day, as well as significant amounts of vitamin C and pro-vitamin A. Purslane is one of the very best sources of magnesium. And,

One cup supplies your minimum daily need of 450 mg. Lack of magnesium is associated with diabetes, migraines, osteoporosis, hypertension, and asthma.

And, that one cup of fresh purslane gives you over 2000 mg of calcium and 8000 mg of potassium. Women who take calcium supplements do nothing to strengthen their bones. Women who eat foods rich in calcium — such as yogurt, stinging nettles, and purslane — have flexible bones which resist breaking.

With its thick red (laying on the ground) stalks and its small fleshy green leaves, purslane  doesn’t look like a hardy annual whose seeds find it easy to survive long cold winters. When you find purslane, harvest it by cutting the tender tips — as little as one inch or as much as eight inches, depending on the size of the plant.

I let the Purslane in my garden grow to a decent size, then snip off branches into my basket, rather than pulling up the roots. It can put off new growth and supply the table for weeks.

The plant can appeal to the taste buds of young and old alike. In fact, it is easy to forget the health benefits when you taste it. As with many other herbs, I like to eat it fresh.

Purslane in the kitchen is juicy and moist.  Each of its little teardrop-shaped leaves are thick and fleshy, with a waxy surface.  Inside  it has a slippery, gelatinous texture, much like aloe vera or okra.

In the kitchen, I pluck off the leaves and toss the stems.  I almost always eat my Purslane raw , though there are recipes that call for sautéing it or using its properties to thicken soups.

It is simple to add a handful of Purslane to any summer salad, but I like to have this recipe on hand that showcases the Purslane:

Purslane Cucumber Salad

Purslane and cucumbers are a match made in heaven.  Don’t hesitate to add purslane to any good cucumber recipe.

6 medium sized cucumbers, sliced

2 cups Purslane leaves

1 cup yogurt

1 Tbsp olive oil

2 tsp red wine vinegar

2 Tbsp chopped mint

1/2 tsp coarse black pepper

1. Slice cucumbers and mix together with Purslane in a salad bowl.

2. In a blender, mix together the rest of the ingredients for your dressing.

3. Coat the cucumber-purslane mixture well with the dressing.  Serve chilled.

Eat fresh purslane alone dressed with olive oil and vinegar or lightly sauteed in butter, or add it to salads and soups.

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Yours truly, Polly – Organic Gardener