If you come across this plant in your yard, avoid disturbing it at all costs, as it plays a vital role in saving lives.

Once classified as an invasive species, purslane has experienced a dramatic shift in reputation. Today, it is celebrated by nutrition experts, researchers, and chefs alike for its impressive health profile and refreshing taste. From humble backyard growth to a featured ingredient in upscale restaurants and farmers’ markets, this resilient plant has earned its place among the world’s most respected natural foods.
Purslane’s rise is not based on trend alone. Scientific research has highlighted its exceptional nutritional density, particularly its rare status as a plant-based source of omega-3 fatty acids. Distinguished researchers have even described it as a “miracle plant,” noting that among leafy greens, purslane contains some of the highest levels of these essential fats—nutrients strongly linked to heart health, brain function, and reduced inflammation.
Beyond its nutritional power, purslane is deeply rooted in culinary and cultural traditions. Its succulent, teardrop-shaped leaves offer a mildly tangy, lemony flavor that enhances both raw and cooked dishes. Revered in Mediterranean cuisine and cherished in traditional food cultures, purslane bridges the gap between ancient wisdom and modern nutrition.
If you come across this plant in your yard, avoid disturbing it at all costs, as it plays a vital role in saving lives.
Once deemed an invasive species in gardens, Verdolaga, or purslane, has undergone a remarkable transformation into a highly prized commodity. Its unique combination of health benefits and delightful taste has propelled this extraordinary plant into the limelight, gracing upscale eateries and farmers’ markets.
Formerly referred to as hogweed and pigweed, Purslane is finally receiving the recognition it deserves as a beneficial weed. Its resurgence is evident, being hailed as a superfood even by prominent figures such as Mahatma Gandhi.
Dr. Artemis Simopoulos of the Centre for Genetics, Nutrition, and Health has bestowed upon this robust plant the title of a “miracle plant.” During her tenure at the NIH, Dr. Simopoulos discovered that, among leafy greens, Purslane boasts the highest concentration of Omega-3 fatty acids.
With teardrop-shaped succulent leaves, Purslane emerges as a nutritional powerhouse, offering a wealth of antioxidants, vitamins, and minerals. Beyond its nutritional value, the leaves contribute a mildly spicy, lemony flavor. Sergio Vitale, the chef and proprietor of Chicago’s Aldo’s Ristorante Italiano, fondly recalls his childhood in southern Italy, emphasizing Purslane’s significance.
While the popularity of raw and pickled Purslane declined in the early 1900s, a resurgence led by inventive chefs, foragers, and farmers has revived interest in this versatile herb.
When working with wild Purslane, a thorough washing is imperative to eliminate any lingering pesticide residues. The mildly salty and tart taste of purslane makes it an excellent complement to a variety of dishes, such as Purslane and basil pesto.
Recipe for Purslane and Basil Pesto:
Ingredients:
2 cups of young, roughly cut, and rinsed Purslane stems and leaves 45 grams of washed basil leaves One garlic clove 40 grams of toasted almonds Half of a lemon’s juice A half-milliliter bottle of olive oil Salt and pepper to taste
Instructions:
Ingredients:
2 cups of young, roughly cut, and rinsed Purslane stems and leaves 45 grams of washed basil leaves One garlic clove 40 grams of toasted almonds Half of a lemon’s juice A half-Tap the p.hoto to v.iew the full r.ecipe.