Commonly mistaken as a weed, this succulent is edible and packed with nutrition!
Purslane is a leafy green that’s oftentimes found growing wild in many gardens and yards. It has small, round green leaves with red stems. Its scientific name is portulaca oleracea, and it’s commonly referred to as portulaca, pusley, and little hogweed.
Health Benefits of Purslane:
Surprisingly enough, purslane is one of the few leafy greens that contain significant amounts of omega-3 fatty acids. Omega-3 fatty acids are most commonly known to be found in fatty fish such as salmon, tuna, mackerel, and sardines, as well as some nuts and seeds like flax seeds, chia seeds, and walnuts. They’re essential, meaning we must get them through our diet. They have been known to support a healthy heart by reducing blood pressure, reduce inflammation and even reduce triglyceride levels (1).
Nutrient Breakdown of Purslane:
*Per 1 cup, raw (2)
- Carbohydrates | 1.5 g
- Vitamin C | 15% DV
- Vitamin A | 11% DV
- Manganese | 7% DV
How To Use:
Purslane can be consumed raw or cooked. It can essentially be used in the same way any other popular leafy greens are consumed, think salads and sandwiches. You could also toss it into a food processor with some extra virgin olive oil, pine nuts, garlic, and lemon juice to make a delicious purslane pesto. It has a crunchy texture when raw and a mild taste. Some say it even has a lemony flavor!
Recipes:
How To Make Pesto Out of Different Greens
NS Recommends:
Always be sure to check with your physician before deciding to add any natural home-remedies to your diet.
