Portulaca oleracea, commonly known as purslane, is a highly nutritious, edible succulent annual that has been used as a food source for millennia. This plant, sometimes called little hogweed or pusley, has been cultivated as a vegetable for over 4,000 years, with historical use spanning from ancient Mediterranean cultures to the Indian subcontinent. Despite being treated as a weed in many modern contexts, purslane is globally recognized for its nutritional value, including high levels of Omega-3 fatty acids. This widespread distribution means it can be found across various environments, either naturally or through intentional cultivation.
Identifying Purslane and Peak Season
Successful foraging begins with positive identification, especially since purslane has common, toxic look-alikes. The plant is characterized by its smooth, fleshy, reddish stems that typically grow prostrate, forming a dense mat low to the ground. Its leaves are thick, succulent, and paddle-shaped, often clustered at the end of the stems, distinguishing them from the thinner leaves of other common weeds. To ensure you have edible purslane and not a poisonous spurge (Euphorbia species), break a piece of the stem. Purslane will exude a clear, watery sap, while spurge plants contain a milky white, irritating latex. The plant produces tiny, five-petaled yellow flowers that typically open only for a few hours on sunny mornings. Purslane is a summer annual, thriving in heat, and its peak foraging season runs from late spring through late summer and early fall.
Where to Forage for Wild Purslane
Purslane is a common sight in areas with disturbed or compacted soil due to its hardiness. It frequently volunteers in garden beds, where gardeners often consider it a persistent weed because of its rapid growth and ability to reseed easily. Look for it along walkways and driveways, where its prostrate habit allows it to root in the narrow cracks of concrete or asphalt. The plant also thrives in agricultural settings, particularly in cultivated fields where the soil has been recently turned. When foraging, avoid areas that have been chemically treated, such as commercial lawns or heavily trafficked roadsides, to ensure the harvested plants are safe for consumption.
Sourcing Through Retail and Cultivation
If wild foraging is not an option, or if you prefer a cultivated variety, purslane can be acquired through commercial channels. It is a popular green in Mediterranean, Mexican (where it is called verdolaga), and Middle Eastern cuisines, so international or specialty grocery stores and farmers’ markets are the most reliable retail sources. Conventional supermarkets are less likely to stock this specific herb, but may occasionally carry it during the summer growing season.
Growing Purslane at Home
Growing purslane at home is a simple and reliable alternative, as the plant is low-maintenance. Seeds are readily available from garden suppliers and should be sown directly into the ground after the last risk of frost, as the plant needs warm soil temperatures to germinate. As a succulent, it requires full sun and thrives in well-draining, even poor, soil, needing minimal water once established. Cultivated varieties like ‘Golden’ or ‘Red Gruner’ are often preferred for their larger leaves and more upright growth habit, making harvesting simpler than with the wild, sprawling form.