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Purslane: A Healthy Fresh Summer Green

Purslane: A Healthy Fresh Summer Green

At Gardenista, we recently asked New York photographer and nutritionist Rebecca Baust of The Daily Muse to hit the greenmarkets in search of one of our favorite edible greens: purslane. In a genius move, she paired the bright, slightly sour-flavored green with sweet watermelon and baby greens and tossed the whole thing with a simple red wine vinaigrette. See below for the ingredients and recipe:

Above: As is often the rule, fresh, young purslane plants are often best as salad ingredients. At Union Square Greenmarket in Manhattan, shoppers can pick and choose from farmers’ salad mixes to create their own combination of lettuces and baby greens.

Photos by Rebecca Baust for Gardenista.

Commonly considered a weed (and found growing between cracks in the pavement as often as in farmers’ fields), purslane (Portulaca oleracea) is an unassuming green that packs a powerful nutritional punch. In studies conducted by the Journal of the American College of Nutrition, purslane was shown to have more omega-3 fatty acids than spinach. It’s also rich in beta carotene, vitamin C, magnesium, riboflavin, potassium, and phosphorous. Similar to other plants recently featured on Gardenista, purslane thrives in low-moisture soil.

If you’re hoping to grow your own purslane, a packet of Purslane Seeds in available from Johnny’s Selected Seeds for $3.45.

Back home, Rebecca prepped the purslane plants, which happily mostly just means washing. The succulent’s stems and leaves are both edible.

For the dressing, Rebecca mixed extra virgin olive oil and red wine vinegar in a 3-to-1 ratio. She seasoned the mixture with sea salt and pepper. Tossed together, the sweet and sour mixture creates a salad that can stand up to this summer’s first New York heatwave.

For the complete recipe and recommended vinegar and oil to use, visit Gardenista.

Read more: Eating for Health, Food, Gardenista, Raw, Soups & Salads, Surprising uses for ..., Vegan, Vegetarian, , , , ,

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Gardenista is a one-stop sourcebook for cultivated living, a guide to outdoor design and gardening. Helmed by former New York Times columnist Michelle Slatalla, Gardenista features inspiration, garden visits, and advice for all things outdoor living, from patios and peonies, to tables and terraces. Gardens matter, and Gardenista celebrates tomatoes on the fire escape as much as rolling acres of green.


+ add your own
11:51PM PDT on Aug 10, 2013

I see it once in a while at the supermarket. It is pricey, so I want to know what it tastes like before I buy. Is it bitter, spicy(arugula-very tasty), or buttery like baby organic spinach.

10:36AM PDT on Jul 17, 2013


10:20AM PDT on Jul 16, 2013


8:55PM PDT on Jul 15, 2013

Interesting, thanks.

5:28PM PDT on Jul 15, 2013

I really want to try this, I have seen the seeds available in non GMO organic seed companies online, often the ones that stock heritage or old fashioned seeds.

8:19AM PDT on Jul 15, 2013

never heard of it before

2:30AM PDT on Jul 7, 2013

not available in Poland at all :-(

2:00AM PDT on Jul 7, 2013

One of my favorite childhood veggies, we used to eat it cooked...

11:16PM PDT on Jul 6, 2013

hmmm new to me will look for it

4:59PM PDT on Jul 6, 2013

'Purslane', that's a new one on me.
I'll have to watch for it's immersion into our local market.

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