Purslane: Weed or Vegetable?
By Steven Jakobi, Master Gardener Volunteer Cornell Cooperative Extension Allegany County
One of the fastest growing invaders in my garden is purslane (Portulaca oleracea). With its thick, succulent leaves, reddish stem, and prostrate stature, it is a constant nuisance in the soil and requires vigilance and effort to pull from among beet plants, or spinach, or any other “desirable” planting. So, imagine my surprise when I was walking through a farmers’ market and encountered a huge display of…purslane. And it wasn’t inexpensive by the pound, either. I talked with the farmer who told me that my reaction was not unusual. He said that many gardeners stop by his stand and tell him what a nuisance this plant is and how they constantly battle it.
It turns out that purslane has been cultivated and consumed around the world for millennia. It probably originated in the Mediterranean or Middle Eastern part of Europe or North Africa, and it is part of the cuisine of many countries in that region of the world. It can be eaten fresh or cooked; the leaves, flowers and stems can be used in salads, soups, sauces, and even the seeds are edible and are often baked into breads and cakes. The plant is incredibly rich in a number of vitamins (A, B complex, C, and E), micronutrients (calcium, iron, magnesium, manganese, potassium, and zinc), beta carotene, and it is one of the rare plants that contains omega 3 fatty acids, which people normally obtain from fish oils.
Purslane tolerates poor, droughty soils and the leaves’ waxy cover keeps it from drying up in hot, dry weather. Because of its extensive root system and rapid growth, it is a very successful plant wherever it gains a foothold, including in the garden. So, is it a “weed” or a “useful” plant? I guess the answer is where it grows and how rapidly it can displace or interfere with other plantings that the gardener wants to grow. I have come to a compromise with this plant: it can grow and spread to a degree, but when it begins to choke other desirables, it has to be kept in check.
These days, however, the purslane that I pull up does not go into the compost pile. Rather, we incorporate its somewhat tangy, slightly salty leaves and stems into salads and soups. One word of caution about consuming purslane: because its cells contain oxalic acid, those with kidney disease or gout may not want to eat it.
For more information about this topic or any gardening question, feel free to contact our master gardener group at alleganymg@cornell.edu or Ag educator at cfa34@cornell.edu, we're always happy to help you with your gardening/horticulture questions.
Last updated December 20, 2023
