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About: Purslane is an annual succulent. Considered by many to be the most nutritious food in the world …by everyone that doesn’t consider Kale to be the most nutritious food in the world. Purslane tastes similar to watercress. The stems, leaves and buds are edible and can be used fresh in salads, stir-fried or cooked like spinach. Also try using in soups and stews as a thickening agent.
Nutrition Facts:

Purslane is a very good source of Vitamin A, Vitamin C, Riboflavin, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese. On the internet you will find references to a study that found purslane to have the richest source of omega-3 fatty acids of any green leafy vegetable.


Wrap in moist paper towel and store in a plastic bag.


Cut the bottoms off the stems. You can preserve purslane in jars. It can also be frozen in a puree. Cook briefly, for purslane can get slimy if overcooked.

Quick Fix:

Purslane can be made into a gratin! Saute the greens in olive oil with onion and diced anchovies, mixed with grated cheese, egg yolks and milk-soaked bread, then bake with a sprinkling of cheese.