Here, we provide a recipe highlighting purslane as the main ingredient, but purslane will also make a tasty addition to any favorite stir-fry recipe!

Ingredients

• 2 Tbs oil
• 3 Tbs soy sauce
• 2 cups purslane leaves and stems, coarsely chopped
• 1/4 cup white onion, chopped
• 1 jalapeño, chopped with seeds and membranes removed
• 1 clove garlic, minced

Directions

1. Simmer garlic and onions in oil until garlic browns and onions begin to turn clear
2. Add purslane, jalapeño, and soy sauce, and cook for about two more minutes, stirring frequently
3. Enjoy served over rice.

This chilled salad is sure to provide a nice treat after a hot day weeding in the garden!

Ingredients

• 3 cucumbers
• 2 cups purslane leaves
• 1 clove garlic, minced
• 2 tbsp chopped mint leaves
• 1 cup plain yogurt
• 1 tbsp olive oil
• salt and pepper to taste

Directions

1. Peel cucumbers, then quarter and remove seeds.  Slice thin.
2. Combine cucumbers, purslane, garlic, and mint in large bowl.
3. Add a dusting of salt and a pinch of pepper.  Mix well and refrigerate at least 3o minutes.
4. In a small bowl, combine yogurt and olive oil.
5. Gently combine yogurt mixture and chilled cucumber salad.
6. Refrigerate until serving.  Enjoy!

Cucumber Purslane Salad garnished with mint leaves

This pickled treat is one condiment you will be happy to have invade your next hot dog or brat!

Ingredients

• 16 fl oz apple cider vinegar
• 1 teaspoon celery salt
• 2 teaspoon table salt
• 2 cups sugar
• 2 cups purslane stems and leaves, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup white onion, chopped
• 1/2 clove garlic, finely chopped

Ingredients chopped and ready to go!

Directions

1. In small saucepan, bring cider to a boil over medium heat
2. Add salts and sugar and continue to boil until dissolved (about 10 minutes)
3. Remove from heat and immediately stir in purslane, pepper, garlic, and onion
4. Cool to room temperature, transfer to container for storage in refrigerator, and refrigerate minimum 48 hours before serving

Hot dog topped with tasty purslane relish

Like the common dandelion, we like to call purslane a “gateway invasive” because it is so common throughout North America and represents an easy first target for novice invasivores. 

Purslane (Portulaca oleracea) is an annual succulent plant native to North Africa, the Middle East, and India.  It has been present in North America for a long time (possibly even predating Columbus) but its quick growth habit and ability to sprout up in poor soils and disturbed areas makes it a troublesome weed for gardeners and farmers alike.  Because it is a succulent plant, it is drought tolerant, so you may even have some in your backyard right now- even if the rest of the garden is dead!

Purslane usually grows in a sprawling manner, creeping along the ground.  It has bright green, fleshy leaves that grow to about the size of your thumb nail.  The stems tend to be reddish brown in color.  Purslane flowers are small, yellow, and short-lived.  Purslane only boasts a shallow taproot and puny supporting root system, so it is easily hand-pulled from the ground.

Purslane photo credit Ethel Aardvark c/o Wikimedia Commons

The silver lining of purslane invading your garden is that it is edible.  It is also a great source of omega-3 fatty acids.  Purslane can be enjoyed raw or cooked.  It is popular in traditional Mexican cuisine, and many recipes can already be found online (for example, here).  We’ve just collected a bounty while weeding out our own flowerbeds at home, so keep an eye out for our own recipe contribution soon!

***For recipes featuring this invasive weed, check out our Spicy Purslane Stir-Fry, Cool Cucumber Purslane Salad, and Purslane Relish!***