Why You Should Welcome Purslane into Your Garden: 8 Compelling Reasons

Once regarded merely as a pesky weed, purslane (Verdolaga) has now emerged as a remarkable asset in gardens and kitchens alike. This extraordinary plant is reclaiming its status in farmers’ markets and upscale restaurants, offering a wealth of health benefits alongside culinary delight. Known by various names, including hogweed and pigweed, purslane is a superfood that has garnered admiration from historical figures like Mahatma Gandhi and is experiencing a resurgence in popularity today.

Purslane is a resilient plant that thrives in challenging conditions, often sprouting through cracks in pavement and infiltrating gardens. Dr. Artemis Simopoulos, president of the Centre for Genetics, Nutrition, and Health, has dubbed it a “miracle plant,” particularly after her research at the National Institutes of Health revealed that purslane boasts the highest Omega-3 fatty acid content among all green plants. Its succulent, teardrop-shaped leaves are not only packed with nutrients but also provide a refreshing, tangy flavor with a hint of pepperiness. Chef Sergio Vitale, owner of Aldo’s Ristorante Italiano in Chicago, recalls enjoying purslane during his childhood in southern Italy, highlighting its unique taste.

Historically, purslane was a beloved food among early Americans, including Martha Washington, who enjoyed it both fresh and pickled. However, its popularity waned in the early 20th century. Fortunately, a new wave of farmers, foragers, and innovative chefs have rekindled interest in this beneficial plant.

Before using wild purslane, it’s crucial to wash it thoroughly to remove any pesticide residues. Its tart, mildly salty flavor makes it a fantastic addition to salads and various dishes. Here’s a simple recipe to try: Purslane and Basil Pesto.

Ingredients:

• 2 cups young purslane leaves and stems, rinsed and roughly chopped
• 45g basil leaves, rinsed
• 1 clove of garlic
• 45g toasted almonds
• Juice from half a lemon
• 50ml olive oil
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the purslane, basil, garlic, almonds, and lemon juice.
2. Pulse the mixture until it is well blended.
3. While the processor is running, gradually drizzle in the olive oil until the mixture emulsifies.
4. Season with salt and pepper to your liking.
5. Enjoy this flavorful pesto on toasted sandwiches, roasted vegetables, meat, or tossed with pasta.

Now, let’s explore the impressive nutritional benefits that purslane offers:

1. Omega-3 Fatty Acids: Purslane is an exceptional plant-based source of Omega-3s, essential for maintaining brain and heart health, particularly beneficial for those following a vegan diet.
2. Rich in Antioxidants: The presence of antioxidants, such as glutathione, in purslane helps protect cells from damage, combatting aging and promoting overall health.
3. Mineral Content: Purslane is loaded with vital minerals, including calcium, magnesium, potassium, iron, phosphorus, manganese, copper, folate, and selenium, making it a valuable addition to the Standard American Diet.
4. Vitamin C: This plant serves as a significant source of vitamin C, which is crucial for a robust immune system.
5. Beta-Carotene: Abundant in purslane, beta-carotene is a precursor to vitamin A, helping to address common deficiencies.
6. Melatonin: Uniquely, purslane contains melatonin, a hormone that plays a key role in regulating sleep, making it a valuable natural source for those seeking better rest.
7. Cholesterol Management: Thanks to betalain, an antioxidant present in purslane, this plant aids in preventing cholesterol damage to blood vessels and positively influences LDL cholesterol levels.
8. Tryptophan: Purslane also contains tryptophan, an important amino acid that supports mood regulation and helps combat depression.

Embrace the wonders of purslane and enjoy its culinary and medicinal benefits. From its rich Omega-3 content to its melatonin properties, this versatile plant offers a plethora of advantages for both your health and your palate.