Purslane
Portulaca oleracea — Portulacaceae
Italiano: Portulaca — Erba porcellana
Description
Purslane (Portulaca oleracea) belongs to the Portulacaceae family and is native to Europe. It thrives in Gardens, Orchards, Cultivated fields, Roadsides environments across regions including Italy, France, Spain, Greece, Turkey, Portugal. Botanically, Purslane is highest omega-3 leafy vegetable. Succulent summer. Raw salad or cooked.. It is also known locally as Erba porcellana. The edible parts include Leaves, Stems. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during August, July, June and September. Nutritionally, Purslane stands out for its Vitamin A (750.0mg, 83% DV), Vitamin C (21.0mg, 23% DV) and Vitamin E (2.8mg, 19% DV). It also provides 1.3g protein and 0.9g dietary fiber per 100g serving. In the kitchen, Purslane offers a Tangy slightly salty succulent flavor profile. Raw sauteed pickled cold summer soup. Common culinary applications include salad, sauteed, pickled, tzatziki. Popular preparations include Purslane salad, Purslane soup, Pickled purslane, Sauteed greens with garlic. For storage, fresh 2-3d. Safety note: No toxicity. Antinutrient content is moderate oxalates boiling reduces. Be aware that Euphorbia maculata TOXIC white latex. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Purslane salad
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: salad, sauteed, pickled, tzatziki Storage: Fresh 2\-3d
Recipes
- Purslane salad
- Purslane soup
- Pickled purslane
- Sauteed greens with garlic
- Wild green pesto
- Leafy green soup
- Wild winter pesto made from Purslane
- Traditional Purslane soup
