Purslane, the summer edible weed that gives so much

Some plants are just misunderstood. We think of them as a nuisance, growing out of the cracks in our pathways and becoming the curse of our perfect patios. And yet some pesky weeds are actually edible, nutritious and a much-celebrated food in many cultures. There’s no better example than purslane - Portulaca oleracea - a common edible weed that’s about to invade your garden over the coming months.

Purslane edible weed growing from wall — Purslane growing out of a garden wall.

Purslane edible weed growing in pavers — Purslane growing out of pavers.

Purslane edible weed growing out of a rockery — Purslane growing in a rockery.

Purslane is a summer plant, spreading its crawling branches out over the scorched ground of Australia in the warmer months – just as it does worldwide. The plant is ‘cosmopolitan’, meaning it is native to most of the world, including Australia. Despite records showing the use of purslane as food and medicine for thousands of years, these days its beneficial qualities are mostly disregarded. People think of it more as a coloniser of disturbed, depleted soil – a problematic weed.
There are about twenty species of purslane in Australia, most of which are only found inland in desert conditions or north in the tropics, where it is used extensively by Aboriginal and Torres Strait Islander peoples. A commonly used name for the plant is munyeroo, from the Dyari language of South Australia.
In south-eastern Australia, the purslane in your garden would most probably be common purslane, Portulaca oleracea. Lucky me (being a Sydneysider), as it is a magnificent, highly adapted and highly nutritional plant.

How to identify purslane

Purslane is a succulent herb that grows flat on the ground. It is an annual, appearing each year as Australia’s weather warms up in October/November and developing into big, ground-covering mats by the end of summer. The plant spreads from a central crown and can grow up to 50 centimetres wide.

Leaves and stalks The leaves are fleshy, rounded and flat, 1.5–2.5 centimetres long and up to 1 centimetre wide. Purslane’s stalks are green, but can become red-purplish when older or stressed by lack of water. They can extend and branch out up to 30 centimetres along the ground.

Flowers and seeds Purslane’s yellow flowers are 3–6 mm wide, with five petals, and only appear in the middle of the day for a few hours. The fruit is a small lidded capsule, 3–4 mm wide, filled with tiny black, shiny seeds.

Distribution

Purslane can be found all over Australia, including the tropics, inland deserts and the Torres Strait Islands.
It is very abundant in the summer months, disappearing with the change of season.

How to eat purslane

This plant is extremely nutritious, famously providing high levels of omega-3 fatty acids, as well as a host of minerals and vitamins. Definitely, a weed you want to eat.
I eat purslane all through summer, cooked in dishes or raw in salads. The whole plant is edible: flowers, leaves, stalks and seeds.
Young leaves and fresh stalks are best when eaten raw. The flavour is sometimes sour and sometimes salty, and the leaves and stems have a juicy texture. Older stalks can be cooked in pies and stir-fries, holding their shape and retaining a crunchy consistency.
In Australia, desert purslane grows in rather large mats. Traditionally, it is harvested and set aside in big piles; the seeds will drop from the plants in a matter of days and can be collected easily, before being mixed with water or egg to make seed cakes.
Purslane is also eaten throughout much of Europe, the Middle East, Asia and Central America, and among migrant communities in Australia. It is common to see it sold at farmers markets as a delicacy.

Purslane on a chopping board, Eat weeds!

Yummy purslane — Foraged purslane. Wash, clean the dead bits and enjoy.

Purslane in flower. Tiny, yellow, and disappearing fast. — The tiny yellow flowers of purslane will only last a few hours.

Pickled purslane recipe

I share here a recipe I use from Pat Collins, a fellow forager and much-respected herbalist.
It is simple and quickly preserves the abundance of purslane for when is gone.

500ml Apple cider vinegar
5 black peppercorns
1 teaspoon of coriander seeds, crushed
1/2 teaspoon dill seeds
1 large clove garlic, sliced
1 small red capsicum, sliced with seeds
500gm purslane leaves and stems

Place all ingredients except purslane in a saucepan. Boil and remove from heat. Pack purslane into jars and pour over pickling vinegar to cover them. Seal jar tightly, label with date and content.

Traditional recipes from Mexico – where it is known as verdolaga – see it cooked in a pork stew or fried with eggs. In Greece – where it is known as glistrída (γλιστρίδα) – purslane is served raw in salads with feta cheese, garlic, tomatoes and olive oil. In Portugal, it is called baldroegas and is an ingredient in soups. In the Middle East, it is known as Baqleh and is the key ingredient for the yummy summer salad fattoush.

So much can be done with this common summer weed, a free gift from nature, nutritious and yummy.

Yay for weeds!

WARNING: Purslane contains medium amounts of oxalic acid, slightly more than garden spinach. It should be consumed in small quantities, occasionally or with dairy to mitigate the anti-nutrient effects.

DISCLAIMER: This information should be used as a guide only. It is not my intention to advise anyone on medical conditions, rather I'm just presenting a new way to look at the plants growing in your yard.

Let me help: if you are unsure about the identity of your plants tag me in a picture or comment below, and I’ll endeavour to help.

This article is one of the many that will be published in an upcoming book: Eat Weeds. Out in 2022, get ready for it!

Purslane, the summer edible weed that gives so much

How to identify purslane

Distribution

How to eat purslane

Pickled purslane recipe

Further readings