Purslane's fleshy leaves and stems hold moisture and allow this plant to survive in dry, barren soil. One of the oldest cultivated vegetables, purslane grows horizontally in a thick mat, rooting at the nodes of the succulent stems. Although many gardeners and farmers consider purslane a troublesome weed, this vigorous plant contains more beta-carotene than spinach. Purslane could replace spinach in many dishes and add important nutrients to the diet.
History
Pliny the Elder listed purslane as one of the vegetables of the Roman Empire in his "Historia Naturalis," written in the first century A.D. Purslane's geographic origin isn't certain since the plant spread throughout the ancient world more than 4,000 years ago. Because purslane's succulent stems and fleshy leaves indicate adaptation to a desert climate, it may have originated in arid regions of the Middle East or in India. Purslane now grows wild in temperate climates worldwide. In Asia, the Mediterranean basin and much of Europe, purslane is a popular vegetable, with many varieties locally available. The U.S. Department of Agriculture considers purslane a potentially important crop.
Benefits
According to Drugs.com, purslane offers medicinal as well as nutritional benefits. Purslane's mucilage soothes irritations of the urinary system and digestive tract and acts as an antifungal and antibacterial agent. Crushed and applied to the skin as a poultice, purslane eases the pain of sunburn. The herb also contains antioxidants which play a role in preventing some types of cancer. Purslane contributes significant amounts of important vitamins to the diet, including vitamins A, B, C and E. Carbohydrates and omega-3 fatty acids contribute to purslane's 15 calories per 100 g serving. The fatty acids in purslane help prevent some types of heart disease.
Types
Common purslane grows wild in most temperate regions. Although wild purslane is edible, a few improved varieties are available to adventurous gardeners. Seed catalogs from the 1800s mentioned golden purslane, a variety still marketed today. Goldgelber mild grows more vertical stalks than other types of purslane and requires less cleaning than ground-hugging varieties. Gruner red purslane yields fleshy green leaves on pinkish red stems.
Considerations
Purslane's sour and sometimes bitter taste won't please everyone. Stems may be tough and, either cooked or raw, the plant contributes a slimy sap to the meal. The tart flavor goes well with salads and the okra-like sap thickens soups. Purslane gathered from roadsides may be contaminated with chemicals and needs careful cleaning before use.
Warning
Purslane self-seeds quickly in the garden, beginning to flower after only about six weeks of growth. Just one plant could scatter over 50,000 seeds which remain viable in the soil up to 30 years. Planting purslane and letting the plants grow to maturity could permanently establish this fast growing vegetable in the garden. Purslane seeds brought to the surface by spring tilling sprout in a thick ground cover which strangles competing plants. Mature purslane survives tilling and hoeing, since each piece of stem could root again and grow a new plant.
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