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.


Heidi Aubrey
Heidi Aubrey4 years ago

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.

j A4 years ago


Tim C.
Tim C4 years ago


Leena K.
Leena K4 years ago

Interesting, thanks.

Melinda K.
Past Member 4 years ago

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.

Karen Gee4 years ago

never heard of it before

Teresa Wlosowicz
Teresa W4 years ago

not available in Poland at all :-(

Eternal Gardener
Eternal G4 years ago

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

Cynthia B.
cynthia l4 years ago

hmmm new to me will look for it

Charlene Rush
Charlene Rush4 years ago

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