Common Purslane (Portulaca oleracea)

Common Purslane, also known as Portulaca oleracea, verdolaga, little hogweed, or pursley, is a surprisingly versatile and beneficial succulent. This widespread plant, often considered a weed, is packed with nutrients and offers a range of culinary and medicinal uses.

At Gardencenterpoint.com, we believe in empowering gardeners with knowledge. This guide provides solutions for identifying, growing, and utilizing purslane (a common synonym), covering everything from seed starting to delicious recipes, also answering all the informational, transactional questions that may rise.

Common Purslane Identification, History, and Benefits

Common Purslane is more than just a weed; it’s a plant with a rich history and a wealth of beneficial properties. It has adapted to numerous conditions and can be found in many gardens, sidewalk cracks and even in some of the most inhospitable places. Let’s delve into what makes this plant so unique.

Common name	Common Purslane, Verdolaga, Little Hogweed, Pursley, Pigweed
Botanical name	Portulaca oleracea
Family	Portulacaceae
Genus	Portulaca
Species	oleracea
Origin	Uncertain, possibly Eurasia
Native	Naturalized throughout the world, including the USA
Life cycle	Annual
Plant type	Succulent, Herb
Hardiness zone	2-11 (Grows as an annual in all zones)
Sunlight	Full Sun (6-8 hours minimum)
Maintenance	Low
Water	Low (Drought-tolerant)
Drainage	Well-Drained
Spacing	8-12 inches
Flowering period	Summer to Fall (Continuous)
Height	Up to 6 inches (typically prostrate, spreading)
Spread	Up to 18 inches or more
Growth rate	Fast
Flower color	Yellow
Stem color	Reddish-purple to Green
Flower benefit	Attracts small pollinators, self-seeds readily
Leaf Benefit	Edible, highly nutritious.
Garden style	Rock Garden, Container Garden, Vegetable Garden, Herb Garden
Uses	Culinary (salads, stir-fries, soups), Medicinal (traditional uses), Ground Cover, Animal Feed
Soil pH	Tolerant of a wide range (6.0-7.5)
Soil Type	Adaptable, prefers sandy or loamy soils
Propagation	Seeds, Cuttings
Drought Tolerance	High
Pest and Disease Resistance	Generally high
Edible parts	Leaves, stems, seeds (in moderation)

Identifying Common Purslane: What Does It Look Like

Distinguishing Common Purslane from other plants is crucial, especially if you plan to consume it. Here’s a detailed breakdown:

• Leaves: The leaves are smooth, fleshy, and paddle-shaped, typically ranging from 1/2 to 2 inches long. They are arranged alternately or nearly opposite along the stem. A key characteristic is their succulent nature – they feel thick and juicy when gently squeezed.
• Stems: The stems are reddish-purple to green, prostrate (growing along the ground), and smooth. They can branch extensively, forming a mat-like growth habit. The stems are also succulent, similar to the leaves.
• Flowers: The flowers are small, yellow, and have five petals. They typically open only on sunny mornings and close by the afternoon. Each flower lasts only a day, but the plant produces them prolifically throughout the growing season.
• Roots: Purslane has a taproot with fibrous secondary roots. The taproot can penetrate the soil quite deeply, making it relatively drought-tolerant.
• Overall Growth Habit: Purslane is a low-growing, spreading plant. It typically forms a dense mat that can cover a significant area if left unchecked.

Look-Alikes and Cautions

It’s important to differentiate purslane from spurge, specifically spotted spurge (Euphorbia maculata), a common weed that can be mildly toxic. Here’s how to tell them apart:

Feature	Common Purslane	Spotted Spurge
Stem	Smooth, reddish-purple to green	Hairy, often with a reddish spot
Sap	Clear	Milky, white
Leaf Arrangement	Alternate or nearly opposite	Opposite
Leaf Shape	Paddle-shaped, succulent	Oblong, not succulent

Always break the stem to check for milky sap. If you see milky sap, it’s spurge, not purslane.

A Brief History of Common Purslane

Purslane boasts a long and fascinating history, with evidence of its use dating back thousands of years.

• Ancient Origins: Archaeological evidence suggests that purslane was consumed in the Eastern Mediterranean region as far back as the 2nd millennium BC. Seeds have been found in prehistoric sites in Greece.
• Traditional Medicine: Purslane has been used in traditional medicine systems around the world. In Traditional Chinese Medicine (TCM), it’s known as Ma Chi Xian and is used to treat a variety of ailments, including diarrhea, dysentery, and skin conditions. In Ayurveda, it’s used for its cooling and anti-inflammatory properties.
• Culinary Uses: Purslane has been a food source in many cultures. It was a common vegetable in ancient Rome and Greece. It’s still enjoyed today in various cuisines, particularly in Mediterranean, Middle Eastern, and Mexican dishes.
• Spread: From the Middle East, it is believed that purslane spread with humans to the rest of the world.

Health Benefits of Common Purslane

Common Purslane is a nutritional powerhouse, packed with vitamins, minerals, and beneficial plant compounds. Here’s a summary of its key nutritional highlights, supported by research:

• Omega-3 Fatty Acids: Purslane is one of the richest plant sources of alpha-linolenic acid (ALA), an essential omega-3 fatty acid. A study published in the Journal of the American College of Nutrition highlighted the exceptionally high ALA content of purslane compared to other leafy greens. (Simopoulos AP, Norman HA, Gillaspy JE. Purslane in human nutrition and its potential for world agriculture. World Rev Nutr Diet. 1995;77:47-74.)
• Vitamins: Purslane is a good source of vitamins A, C, and E, all powerful antioxidants that help protect the body against damage from free radicals.
• Minerals: It’s rich in minerals like magnesium, potassium, calcium, and iron. These minerals play vital roles in various bodily functions, including bone health, muscle function, and blood pressure regulation.
• Antioxidants: Besides vitamins A, C, and E, purslane contains other antioxidants like glutathione and melatonin. These compounds contribute to its overall health-promoting effects.
• Betalain Pigments: Purslane contains betalain pigments, which are responsible for the reddish color in its stems. Betalains have demonstrated antioxidant and anti-inflammatory properties in studies.

Nutritional Value per 100g (approximate):

Nutrient	Amount	% Daily Value (DV)
Calories	20	1%
Protein	2g	4%
Fat	0.5g	1%
Carbohydrates	3.4g	1%
Fiber	1.7g	7%
Vitamin A	1320 IU	26%
Vitamin C	21mg	35%
Magnesium	68mg	17%
Potassium	494mg	14%
Calcium	65mg	7%
Iron	1.99mg	11%
Alpha-linolenic acid (ALA)	350mg	–

(Source: USDA FoodData Central)

The high levels of omega-3 fatty acids, particularly ALA, are noteworthy. While the body converts ALA to EPA and DHA (the omega-3s found in fish oil) at a limited rate, purslane still provides a valuable plant-based source of this essential nutrient.

Growing Common Purslane

One of the best things about Common Purslane is its ease of cultivation. It’s a low-maintenance plant that thrives in a variety of conditions, making it an excellent choice for both beginner and experienced gardeners.

Where to Grow Purslane

• Sunlight: Purslane loves full sun, requiring at least 6-8 hours of direct sunlight per day for optimal growth. While it can tolerate some shade, it will become leggy and produce fewer leaves.
• Soil: Purslane is adaptable to various soil types, but it prefers well-drained soil. It can tolerate poor, sandy, or rocky soils, making it a good choice for challenging garden spots. Avoid heavy clay soils that retain too much moisture, as this can lead to root rot.
• Watering: Purslane is drought-tolerant once established, thanks to its succulent nature. Water deeply but infrequently, allowing the soil to dry out between waterings. Overwatering is a common mistake that can harm the plant.
• Temperature: Purslane is a warm-season annual. It thrives in warm temperatures and is sensitive to frost. Wait until all danger of frost has passed before planting outdoors. The ideal temperature range for growth is 70-90°F (21-32°C).
• Spacing: When planting purslane, space plants about 8-12 inches apart. This allows for good air circulation and prevents overcrowding.
• Containers: Purslane grows well in containers, making it a great option for patios, balconies, or small gardens. Choose a container that is at least 6 inches deep and has drainage holes.

Starting Purslane from Seed

Starting purslane from seed is easy and rewarding. Here’s a step-by-step guide:

1. Timing: Start seeds indoors 4-6 weeks before the last expected frost, or sow directly outdoors after the danger of frost has passed.
2. Seed Preparation: Purslane seeds are tiny, so handle them carefully. You can mix them with fine sand to make sowing easier.
3. Sowing Indoors:
   • Fill seed trays or small pots with a well-draining seed-starting mix.
   • Moisten the mix thoroughly.
   • Sprinkle the seeds on the surface of the mix. Do not cover them with soil, as they need light to germinate.
   • Gently press the seeds into the soil.
   • Cover the trays or pots with plastic wrap or a humidity dome to maintain moisture.
   • Place in a warm, bright location.
   • Keep the soil consistently moist but not soggy.
4. Sowing Outdoors:
   • Prepare the soil by removing any weeds and rocks.
   • Rake the soil surface to create a fine tilth.
   • Sprinkle the seeds on the surface of the soil.
   • Gently press the seeds into the soil.
   • Water gently and keep the soil consistently moist until germination.
5. Germination: Purslane seeds typically germinate within 7-14 days at temperatures between 70-90°F (21-32°C).
6. Thinning: Once seedlings emerge, thin them to about 8-12 inches apart. You can eat the thinned seedlings.
7. Transplanting (if started indoors): When seedlings have developed a few sets of true leaves and the danger of frost has passed, harden them off for a week before transplanting outdoors. Gradually expose them to outdoor conditions over several days.

Propagating Purslane from Cuttings

Purslane is incredibly easy to propagate from cuttings. This is a faster way to get new plants than starting from seed.

1. Take Cuttings: Cut 4-6 inch stem sections from a healthy purslane plant.
2. Remove Lower Leaves: Strip the leaves from the bottom 2 inches of the cutting.
3. Plant the Cuttings: Insert the cuttings into a pot filled with moist potting mix or directly into the garden soil.
4. Water and Care: Keep the soil consistently moist. Roots should develop within a few weeks.

Caring for Your Purslane Plants

• Watering: As mentioned earlier, water deeply but infrequently, allowing the soil to dry out between waterings.
• Fertilizing: Purslane is not a heavy feeder and typically doesn’t require fertilization, especially in fertile soil. If growth seems slow, you can apply a diluted balanced fertilizer once or twice during the growing season.
• Weeding: While purslane itself is often considered a weed, it can still be outcompeted by other, more aggressive weeds. Regularly remove weeds to prevent them from stealing nutrients and water from your purslane.
• Pest and Disease Control: Purslane is relatively pest and disease-resistant. However, keep an eye out for common garden pests like aphids or spider mites. If you notice any problems, treat them with organic insecticidal soap or neem oil.

Harvesting Purslane

• When to Harvest: You can start harvesting purslane about 4-6 weeks after planting, or when the plants have reached a sufficient size.
• How to Harvest: Use scissors or a sharp knife to cut stems, leaving about 2 inches of growth to allow for regrowth. You can harvest the entire plant or just the leaves and tender stems.
• Frequency: Purslane is a “cut-and-come-again” plant. You can harvest it repeatedly throughout the growing season. Regular harvesting encourages bushier growth.
• Storing: Store in a plastic bag with air, in the fridge. It will last up to a week.

Culinary Uses of Common Purslane

Purslane has a slightly tart, lemony flavor with a crisp, succulent texture. It’s a versatile ingredient that can be used in a variety of dishes, both raw and cooked.

Eating Purslane Raw

• Salads: Add fresh purslane leaves and tender stems to salads for a nutritional boost and a unique flavor. It pairs well with other greens, tomatoes, cucumbers, and onions.
• Sandwiches and Wraps: Use purslane as a substitute for lettuce or spinach in sandwiches and wraps.
• Smoothies: Blend purslane into smoothies for added nutrients and a slightly tangy flavor.
• Garnish: Use purslane sprigs as a garnish for soups, salads, and other dishes.
• Juices: Use purslane to add nutritional value to you homemade juices.

Cooking Purslane

• Stir-fries: Add purslane to stir-fries towards the end of cooking to retain its texture and nutrients.
• Soups and Stews: Purslane can be added to soups and stews, providing a slightly thickening effect and a subtle lemony flavor.
• Sautéed: Sauté purslane with garlic, olive oil, and other vegetables for a simple and flavorful side dish.
• Pickled: Purslane can be pickled, preserving its flavor and extending its shelf life.

Purslane Recipes

Here are a couple of simple recipes to get you started:

1. Simple Purslane Salad

• Ingredients:
  1. 2 cups fresh purslane, washed and chopped
  2. 1 cup cherry tomatoes, halved
  3. 1/2 cup cucumber, diced
  4. 1/4 cup red onion, thinly sliced
  5. 2 tablespoons olive oil
  6. 1 tablespoon lemon juice
  7. Salt and pepper to taste
• Instructions:
  1. Combine purslane, tomatoes, cucumber, and red onion in a bowl.
  2. Whisk together olive oil, lemon juice, salt, and pepper.
  3. Pour dressing over salad and toss gently.
  4. Serve immediately.

2. Sautéed Purslane with Garlic

• Ingredients:
  1. 2 cups fresh purslane, washed and chopped
  2. 2 cloves garlic, minced
  3. 1 tablespoon olive oil
  4. Salt and pepper to taste
• Instructions:
  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and sauté for 1 minute, or until fragrant.
  3. Add purslane and sauté for 2-3 minutes, or until slightly wilted.
  4. Season with salt and pepper.
  5. Serve warm.

Potential Side Effects and Precautions

While purslane is generally safe for consumption, there are a few potential side effects and precautions to keep in mind:

• Oxalic Acid: Purslane contains oxalic acid, which can contribute to the formation of kidney stones in susceptible individuals. If you have a history of kidney stones, it’s best to consume purslane in moderation. Cooking purslane can reduce its oxalic acid content.
• Allergic Reactions: Although rare, some people may be allergic to purslane. If you experience any symptoms like itching, swelling, or difficulty breathing after consuming purslane, seek medical attention immediately.
• Medication Interactions: Purslane may interact with certain medications, such as blood thinners. If you’re taking any medications, consult your doctor before adding purslane to your diet.