What Can You Cook With Purslane?

Everything You Need to Know About Purslane

Often underrated, Purslane is a little-known herb that brings a lot to the table, both in terms of flavor and health benefits. Its succulent leaves and stems have been a staple in many cultural cuisines for centuries, but it’s only recently that it has started to gain more recognition in the culinary world. Not really surprising, given the multitude of health benefits it offers.

Naming Purslane

Known scientifically as Portulaca oleracea, Purslane is also commonly referred to as little hogweed, duckweed, and wild portulaca. This low-growing succulent is part of the Portulacaceae family and has an interesting range of folk names like ‘Pussley’, ‘Pigweed’ and ‘Fatweed’. Depending on where you are in the world, you might also know it as Pourpier (French), Perdoellka (Russian), Ma Chi Xian (Chinese), or Bakli (Arabic).

Origins and Spread

The innovative use of Purslane dates back thousands of years. First originating in Persia and India, it was cultivated and used by ancient civilizations for its medicinal and edible properties. It was so valued that seeds were even found preserved in a Pharaoh’s tomb in Egypt. The Persians were the first to use Purslane, but it was the Greeks who first recognized its medicinal quality. Hippocrates, the father of medicine, used Purslane to cure various ailments. The herb soon spread around the world and is now found in many different regions, from North America to Australia (US National Library of Medicine).

Health Benefits of Purslane

Packed full of Omega-3 fatty acids, Purslane is known for its heart-health benefits. But this isn’t all this powerful plant has to offer. With high quantities of dietary fiber, Purslane helps in maintaining a healthy digestive system. Moreover, it contains several potent antioxidants including vitamins A, C and several types of vitamin B. These antioxidants aid in boosting the body’s immune system, improving vision and promoting healthy skin. The plant is also rich in necessary minerals such as magnesium, calcium, potassium and iron, increasing its value in maintaining overall health (Healthline).

It’s worth noting that, even though it can be enjoyed raw, Purslane lends itself well to a variety of dishes. When cooked, it has a slightly tangy flavor and crunchy texture that pairs well with a variety of veggies, meats, or grains.

In conclusion, Purslane is a truly versatile and valuable herb. Whether you’re looking to try out a new ingredient, or you’re interested in the potential health benefits, it could be a great addition to your diet.