P
OriginBelieved to be native to the Mediterranean region and parts of Asia.
TaxonomyPortulaca oleracea
SeasonWarm weather crop, typically available in summer.
Buy it or make it
Get some
Buy it
Common carton size
On the shelf at your store. Live pricing is coming soon.
Add to shopping listStorage
Store unwashed in a plastic bag with a paper towel to absorb moisture.
Nutrition
Cooking Tips
Wash purslane thoroughly before use, as it can be gritty.
Use the whole plant – leaves, stems, and even flowers are edible.
Its slightly sour taste makes it a great addition to green salads, salsas, and grain bowls.
It can also be lightly sautéed or added to soups and stews towards the end of cooking.
Pairs With
Tomatoes
Cucumbers
Onions
Feta cheese
Lemon juice
Olive oil
Garlic
Eggs
Lamb
Yogurt
Common Mistakes
Overcooking purslane, which can make it slimy.
Not washing it well enough, leading to a sandy texture.
Also called
Aliases
- Purslanesplural
/purslanes