Purslane is a hardy vegetable that often pops up in driveways, flower beds and along sidewalks across the country but provides quite a bit of nutrition. The plant requires relatively little water, tolerates drought and heat, and propagates easily. And depending on the time of day you pick it, it tastes noticeably different and is considered spicier and sour in the morning than in the late afternoon.
Before you start looking for wild purslane (even if it's in your yard),vai or double check with an expert until you know exactly what you're looking for. There is a plant called milkweed that looks similar to purslane, except it is poisonous.
Eaten raw, it tastes like acucumberspicy and flavourfullemon; cooked, it is delicate, if a little stringy, and can be used in pan-fried and other quickly reheated methods. In most cases, weeds are much more nutritious than their cultivated counterparts.
Properties and benefits of purslane
Omega-3 fatty acids
Omega-3 fatty acids are vital for reducing inflammation andthey can help reduce the risk of heart disease, cancer and arthritis. A study published in 1992 hasconfirmed nutrient density by comparing room-grown purslane to its wild counterparts. Surprisingly, room-grown purslane contained higher levels ofomega-3 fatty acidsbut that doesn't mean you miss out on eating the plants you find outdoors.
Vitamin A, B and C
The Scientific World Journalpublished a study entitled “Weed Purslane (Portulaca oleracea): A Potential Plant Source of Nutrition, Omega-3 Fatty Acids, and Antioxidant Attributes” which demonstrates the high levels of nutrition in common grass. Among the touted benefits is the fact that purslane contains thehighest content ofvitamin Abetweenvegetablesgreen leafy.Vitamin Cand theB complex,including riboflavin, niacin and pyridoxine, are also found in purslane.
Phenols
Phenols, or phenolics, are compounds with one or more hydroxyl groups produced by plants. These are generally products to combat stress.Wild plants, such as purslane, contain high levels of phenolicswhich also help increase antioxidant capacity. Antioxidants, in turn,they help protect the body from free radicals, thus reducing the likelihood of cancer and other diseases.
