With spring in the air, stores are starting to bring out the best of the best in flowers, herbs, and other planting goodies but one that may not get as much attention as it should is this dear sweet “weed” Purslane. It’s crisp lemony flavor is sure to make it a favorite from all who have tried it. Introduced to me by a friend a little bit ago, I found myself endlessly searching for this beloved plant this spring.
Packing a potent nutritional punch
- 7x the vitamin E compared to spinach
- 7x more beta carotene than carrots(Vitamin A)
not to mention magnesium, riboflavin, potassium, phosphorus, and Vitamin C
One of the most beneficial is that of Omega-3 fatty acids in the form of Alpha-linolenic acid (ALA). Nearly most of people know days are not getting enough Omega-3s in their diets and deficiency can lead to ailments ranging from Alzheimer, heart disease, and CANCER.
Purslane is one of the richest known plant sources of ALA, which is typically found most in plants and grass-fed meat and eggs.
Omega-3 fatty acids can not be made within the body so it is essential these be acquired through nutrition, food sources first and then supplementation if still in fear of inadequate consumption. See more about the benefits of Omega-3 fatty acids in GONE FISHING!
This plant can be found with yellow, red, or pink flowers and grows well in sandy soil, and is heat resistant.
1 cup of cooked Purslane is equal to about 25mg of Vitamin C
- can be substituted for spinach
- its raw leaves are good for smoothies and salads
- high levels of pectin make it great for use as a thicken agent
Before you creep over in your neighbor’s yard, make sure your variety is free from pesticides, many find this plant bothersome.
Know your sources, and enjoy your Garden of Eating 😉
Uriia Underhill, B.Sc.
Mason, S. (2016) University of Illinois, Weed it, or Eat it, Retrieved from https://web.extension.illinois.edu/cfiv/homeowners/030726.html