Purslane

Portulaca oleracea or common purslane grows alongside my vegetables in my garden every summer. For years I pulled it up, hoed it in, composted it or just threw it into the yard to be mulched by the lawn mower. What a silly young woman I was. Now I know better. 

Purslane is a powerhouse of nutrients. Fresh leaves contain more omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese. It is a great source of vitamin A.  Vitamin A is a known powerful natural antioxidant and is essential for vision. Consumption of natural vegetables and fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.

Purslane eaten raw has a delicate crunch and slight lemon flavor. It is delicious added to salads or on sandwiches. It can be used as a substitute for spinach in any dish. I blanch and freeze purslane for winter use as well as pickle it which can be eaten as a side or added to potato or pasta salads.