Yep, that’s right, purslane.

If you’re not a farmer, grounds keeper, or gardener this word will probably not elicit an emotional reaction, it will merely be another possibility of omega-3-fatty-acid-packed greens for your table. If, however, you are of the variety of people who clashes with plants that they have not intended to be a part of their lives, your jaw may drop in surprise to know that one of your rivals that you have agonized over is not only very edible, it’s delicious. And nutritious.



Portulaca oleracea (a.k.a. purslane, duckweed, fatweed, pursley, verdolagas, and wild portulaca) is a succulent native to Asia, common in many Mediterranean kitchens, and can be eaten raw or cooked. It has a mild flavor similar to spinach with a little lemony twinge, and a mucilaginous quality (from pectin) when cooked. This little buddy is high in alpha-linolenic acid (an omega-3 fatty acid), has more vitamin E than spinach, and more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus, and was reported to be Ghandi’s favorite food.

These greens don’t mess around.



And now for a few more Canada shots from Lake Ontario…where they take their foliage very seriously.





I’m guessing they rip out the purslane in these spectacular gardens, but maybe they eat it for dinner.  Read a little more about the pervasive green succulent here.




Sautéed Purslane

Prep Time: 15 minutes

Cook Time: 3-5 minutes


Wash and chop on bite sizes:

A handful of Purslane


Add to a saute pan over medium heat:

Olive oil


1 small clove of Garlic, minced

1 inch of Ginger, peeled and minced

the Purslane, chopped

Salt and freshly ground Black Pepper to taste

Sauté for a few minutes. 

Serve as is or with a spritz of fresh Lemon Juice.




A great spot for an early morning walk



“A man’s character may be learned from the adjectives

which he habitually uses in conversation.”


 Mark Twain





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