It might surprise you to learn just how many valuable plants are growing in the wild just waiting to be found by a savvy forager. In fact, some of these plants could be growing literally right outside your front door.
At first glance, some of these plants get dismissed as pesky or invasive “weeds” better suited for the trash or compost than for harvest— but boy, are people missing out!
As it turns out, the term “weeds” isn’t a recognized botanical term at all. Weeds are simply defined as “a plant growing in the wrong place”. So where some people see weeds others might see ingredients for an earache tincture or an herbal tea to soothe a sore throat.
Related: Edibility Test: Find Out Which Backyard Weeds are Edible
Purslane is one such “weed” that not only tastes great, but is high in vitamin C, Omega-3 fatty acids, antioxidants, iron, and many more. So the next time you’re ridding your garden of “plants growing in the wrong place”, make sure it’s not purslane you’re pulling.
Likewise, if you’re concerned about an overgrowth of Purslane, you know what they say–if you can’t beat it, eat it! Not only does it have powerful medical properties but its crisp, lemony leaves and stems make it an excellent survival food. Purslane is one ancient and valuable plant that you won’t want to overlook.
Identification
Little Hogweed, Verdolaga, Pigweed, or Pursly
Whatever you choose to call it, Purslane is a plant with many names and a long, rich history.
If you’ve ever encountered plump, oval-shaped, mystery leaves with reddish stems sprawling out of sidewalk cracks or in the edges of your garden, there’s a chance it could be Purslane.
Before you head outside to hunt for one of nature’s best-kept secrets, it’s always important to follow foraging best practices.
Knowing things like what to look for, where to look, and what look-alikes to avoid will help you stay safe and save time when searching for wild Purslane.
Recognizing Purslane
Purslane is an annual succulent plant that thrives in poor soil and grows pretty much anywhere.
It sprawls out in a circular pattern low to the ground but has been known to grow as high as 16-inches tall! It has thick, fleshy, oval-shaped leaves and reddish hues throughout the plant.
The most obvious identifiers of purslane are its smooth hairless stems, plushy non-serrated leaves, and its display of tiny five-petaled yellow flowers in the summertime.
Related: 79 Edible Flowers in North America (with Pictures)
Although the flowers are usually yellow, there are other types of edible purslane with pink flowers. However, pink Purslane has different identifiers so it’s important to research pink purslane specifically if you plan on harvesting it.
Lookalikes
Fortunately, there aren’t too many poisonous look-alikes that get mistaken for Purslane.
Though, there is one mildly toxic lookalike found in a plant called Spurge. Spurge is similar in appearance to purslane but easy enough to avoid if you know what to watch out for.
Spurge is not a succulent plant like Purslane is. The leaves are paper-thin with small serrated saw-toothed edges.
Unlike Purslane which has smooth, thick stems, there are fine hairs present on the stems of Spurge plants. Perhaps the most important identifier of Spurge is the white latex liquid in the stem.
If you’re unsure if what you’re looking at is Purslane or Spurge, snap one of the stems. If it oozes a white or milky-colored liquid, it’s probably Spurge.
Spurge is mildly toxic and handling it can irritate the skin and eyes. While eating spurge probably won’t kill you, it could make you quite sick.
Related: 8 Edible Backyard Plants And Their Poisonous Lookalikes
The Many Uses of Purslane
Although it’s considered invasive and hard to get rid of, people have intentionally cultivated it for centuries.
The leaves, stems, seeds, and flowers are all edible and have multiple survival and medical uses.
Eaten raw or cooked, this plant plays host to many important vitamins and nutrients that could be hard to supplement in a survival or SHTF situation.
Thanks to its natural anti-inflammatory, antibacterial and antifungal properties it can also be used to treat burns, insect stings, and even earaches. Plus, the raw leaves are made up of 93% water!
One of the most celebrated facts about purslane is that it has more Omega-3 than any other vegetable in the world. Omega-3 fatty acids are essential fats that aid in healthy immune function, heart health, cognition, and bone strength– making it a great plant to have around when food options are limited.
You can cut purslane several times and it will grow back quickly. So if you enjoy it, there will be no shortage of purslane in your diet.
Plus, there’s nothing more satisfying than food that is free, easy to grow, tasty, and healthy!
Recipes
Because of its wide range of medicinal and edible uses, there are heaps of purslane recipes available both online and in cookbooks.
One interesting, tasty, and long-lasting recipe is pickled purslane stems.
They have a crisp and tangy taste that is similar to pickles!
Purslane is also fantastic when fermented with whey and brine, but for this recipe, we will be pickling our stems.
To make pickled purslane, you will need:
- A heat source for boiling
- A non-reactive pot or saucepan
- 1 sterilized pint-sized mason jar or similar canning jar.
- Enough Purslane stocks to fit the depth of your jar – typically ½ lb. or 1-2 cups. (with or without leaves)
- ½ cup red or white wine vinegar
- ½ cup water
- 1 ½ tsp. pickling salt or sea salt
- 1 tbsp peppercorns
- 1-2 crushed garlic cloves
- ½ tbsp of spices and herbs of your choice, such as dill or turmeric.
Related: How To Pickle Cattails For Long-Term Preservation
Instructions
Sterilize your pint-size canning jar and lid, set them aside.- Rinse purslane to remove any dirt.
- Lightly pack your Purslane into the jar.
- Add all other ingredients to a non-reactive saucepan or pot and bring to a boil.
- Pour the hot liquid into the purslane-packed jar until completely covered.
- Cover the jar with the cap.
- Seal jars and store for 1-2 weeks to allow the flavors to marry. The jar will remain shelf-stable for up to 6 months unopened. Once opened, you may store your pickled purslane in the fridge for several months.
Sterilize your pint-size canning jar and lid, set them aside.At the end of the day, this abundantly available weed packs more nutrients than a lot of store bought leafy greens.
So whether or not you decide to go hunting for purslane growing on your property, it’s at least a good backup food source to have.
Purslane is not only free, delicious, and nutritious, but it also reminds us of just how bountiful nature can be.
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Well it looks like “GOD” put more down here then we could of imagined.
I have been blessed, Because this stuff is every were at my place. I’ve been trying for some time to get rid of it. Not any more, I will make sure it grows and grows good.
Now it will not be a weed anymore…
Thank you, Just one more on my list
Good info
I have three places where purslane g r I was on my property. I lightly water it when its Hot and been dry for a long time. It would survive but is l essential desirable at too dry times . It’s still growing and nights are in the 20s. I’m planning to transfer some that has come up in the gravel driveway to a large 2’x3.5’x6″ container. This zip can sit covered in the coldest weather and lightly watered if needed. I’ll add to salads from it. I’m encouraging to spread in gardened areas to have an abundance of it. I like a skillet full. Wash, add to thin sliced onion in a bit of oil. Cover to steam, Turning in one minute intervals. When wilted and onion is softned, salt to taste. It is a fragrant cooked vegetable. Good in salads, pickled, or brin fermented like saurkraut would be done.
My mother taught me to help foreage for what she called pusley. She’d grown up eating it on the family farm in PA. Her favorite was lambsquqrters. It grew abundantly in most place we lived. I save lambsquarters seed to sprout or grow as micro greens in winter.
We only have the yellow flowered purslane here. I believe red has the redflowered variety where he lives in the lower altitude, hotter desert.
I have Gathered purslane in many different climate zones. It needs no cutltivation or care to survive. Here in high mountain desert I sometimes lightly water it so it will grow more plump leaves. The stems are good but I like it best with lots of leaves on it. Cut near the central stem so it can regrow.
Clergylady, thank you so much for the info. I have purslane popping up here and there. I usually let it be or if i’m not going to use it and need to pull it out, i dump it in a place where i know animals go by. No sense in wasting it.
I have lambsquarters, too. Never thought about sprouting them over winter. I have some plants in containers on the deck that i bring in over winter. One of them has lambsquarters in it this year, so I’ll see if i can sprout the seeds. Thanks again.
I love purslane but can no longer eat it due to its extremely high oxalate level. Oxalates are in foods and they cause kidney stones for those who have a problem with their kidneys. I was eating only nutrient dense foods and developed a stone that was like giving birth to a rino.
No more spinach, almonds, raspberries, dark chocolate for me.
Good bye to this website never to return. I’m sure I Will not get the feedback like west coast chuck about not leaving because you don’t think I am some guru on this site like you do about him. Tired of the rediculous articles posted. Can’t glean much from them. Asta la vista baby
Stu, I am sorry that you feel compelled to leave this site. Some people enjoy getting concise input without having to read a dissertation, while others enjoy reading about experiences gained through a lifetime of other people’s learning. I do not care if you are 20 something or older than Methusela if the knowledge you impart is something I either don’t know about or haven’t thought about from another context.
If you choose to stay, or just visit from time to time, think about those like me on this site. I don’t know it all, and what I do know isn’t of much benefit to frequent readers here. I come for the knowledge and will sometimes jump into the conversation, but I always enjoy the little Payton Places that arise from time to time. This is not a scripted reality show, but sometimes I wonder if someone is trying to guide the direction of the conversations.
Our prepper world is small but getting bigger. Everyone, including me, can help others along the way to being more ready for the rough times ahead. If you still feel that you are better served by not coming to Ask A Prepper, then keep a smile on your face and a warm place in your heart and pray for the best for those of us that choose to remain loyal visitors.
You will be missed, not often one gets comments from somebody who can misspell words in 2 languages.
Bro, you don’t have to believe it. I grew up eating this wonderful plant, we call it verdolaga. My mom would make Purslane / Verdolagas with pork chops, home made salsa from scratch. you can make it without pork chops too. make your salsa, throw in some purslane, bring to slow boil, add salt to taste.
salsa: tomatoes, onions, jalapeño for added kick (yep it will grow hair on your chest) or no jalapeño. when salsa is made and your pork chops done frying throw the salsa to a boil for another 10 minutes
This…
This is EXACTLY why the world needs to get rid of participation trophys and “no child left behind” graduate everyone policy’s. If you want to be an attention hog, and I pg13d that last bit, start a YouTube channel.
i like your name:
Exodus 20
The Ten Commandments (1-17)
Spectacle causes Israel to fear (18-21)
Instructions about worship (22-26)
Deuteronomy 5
Jehovah’s covenant at Horeb (1-5)
The Ten Commandments restated (6-22)
The people’s fear at Mount Sinai (23-33)
I’m missing something:
quote: “If you want to be an attention hog, and I pg13d that last bit, start a YouTube channel”
what’s “and I pg13d that last bit. youtube does have great information out there excluding those attention hogs. you get a thumbs up from me
Fvp. The pg 13 is substituting The word “hog” in “attention HOG”,
From the commonly known word, the profession of Rahab in scripture, that rhymes with “more”,
In the phrase Attention W*?re.
Rahab profession in scripture rhymes with “more” LOL that made me laugh. still i can’t find pg 13 from what book. Thank You for your reply
Rahab, from prostitute to Beloved of God.
Lets not forget when she hid the two Isrealite men in the roof. She expresses faith in Jehovah God and makes the spies promise that she and her family will be spared when Jehovah gives Jericho into the hand of the Israelites. When the spies make that promise, Rahab helps them escape by a rope over the wall.
Shortly thereafter, the Israelite army comes and marches around Jericho. On the seventh day they march around the city seven times, and, miraculously, its walls fall. But as the spies had promised, Rahab and her family are spared alive. Later, Rahab becomes the wife of an Israelite man named Salmon. In time, they have a son named Boaz who becomes the great-grandfather of King David. Surely Rahab is a fine example of a person who did bad things but changed her life-style and became beloved by Jehovah God.—Joshua 2:1-24; 6:1-25; Ruth 4:21, 22; Matthew 1:5; Hebrews 11:31.
Nice article. Thanks for the info. I live in the country but haven’t seen purslane on my property but I’ll definitely keep an eye out for it now that you’ve brought it to my attention.
I have a bunch of dandelions though. Who doesn’t? LOL. I make sure that every time I see one of the seed balls I kick it in order to scatter its seeds. I have way more dandelions than I can harvest. I pick them, blanch, or cook them, then freeze in baggies. Sooo good when it’s winter and I want greens.
now that you know what to look for, you’ll see them everywhere LOL
regarding your dandelions OLE’!
FVP, ARE YOU ONE OF JEHOVAH’S WITNESSES?? LOVE HOW YOU ARE USING OUR GRAND CREATOR’S NAME. I COMMEND YOU. I WANT TO GET THROUGH THE GREAT TRIBULATION, SO THAT IS WHY I BOUGHT” THE LOST WAYS” AND AM A SUBSCRIBER “TO ASK A PREPPER” this site has loads of useful information.
.
I am proud to let anyone know I’m a Jehovah’s Witness.
I was disfellowshipped for 35 yrs. always made sure of attending The Memorial.
I was re-established Feb 2020 I am happy to be home again.
I’ve posted on other topics while disfellowshipped but never vulgar. if so I will admit my guilt.
yesterday as my daughter and i were about to enter McDonalds, the tree i parked under caught my attention and i told my daughter free desert. Ripe Guavas. the look from peoples faces was priceless. pluck some for dessert after my Big Mac attack.
Enjoy your purslane when you come across it. There is evidence that purslane has been eaten for at least 2,000 years. it was cultivated in ancient Egypt and was enjoyed by the ancient Romans and Greeks.
Glad to Meet You
FVP
Now I read this! I’ve been pulling this odd new “weed” I spotted out of the garden all summer long. Opportunity missed! Better luck next season to try it!
no need to wait till next year. it’s an annual plant and a hardy frost tolerant herb plant. you can either pick it out in the wild or plant it indoors. Enjoy Bon Appetit
Thanks for sharing this. I really enjoyed reading it. It is very good. This is interesting as well as very engaging. I couldn’t stop until I finished it.