You might call it a weed.
But in kitchens and traditional medicine systems around the world, purslane is celebrated as a nutritional powerhouse.
This humble, succulent plant grows in cracks in sidewalks, garden beds, and backyards across the globe — often dismissed as a nuisance.
Yet it’s one of the richest plant sources of omega-3 fatty acids, loaded with antioxidants, and used for centuries in Mediterranean, Mexican, and Chinese cuisine and herbal practices.
Let’s explore what science says about purslane — so you can decide whether to pull it… or plate it.
Because real nutrition isn’t always found in expensive superfoods.
Sometimes, it’s growing right under your feet.
🥬 What Is Purslane?
Purslane (Portulaca oleracea) is an edible leafy green with:
Thick, juicy stems
Small, tender green leaves
A slightly tangy, lemony flavor
✅ It’s easy to grow — and often self-seeds in gardens
✅ Both wild and cultivated varieties are safe to eat (just avoid polluted areas)
✅ Eaten raw in salads, sautéed like spinach, or added to soups and stews
🌍 Popular in Greek spanakopita, Mexican verdolagas, and Middle Eastern dishes.
🔬 10 Science-Supported Benefits of Purslane
1. Rich in Omega-3 Fatty Acids (ALA)
