Purslane Recipes


Availability: Occassionally in summer.

Storage tips: Refrigerate in a plastic bag. It should last at least a week. Be careful not to smash the leaves in the fridge because this will result in loss of quality and a reduction of keeping time.

How to eat: Purslane is a mild, lemony, succulent herb that is often used raw in salads.  Try it in a salad with lettuce!  This exceptionally highly nutritious plant can also be added to soups or stews.  Pick off leaves, wash well and coarsely chop.  Remove roots (if any) from stems and simmer in acidulated water (aka add 1-2 tablespoons vinegar to cooking water) until tender and add chilled to salads.  Also, great paired with cucumbers!

This is a basic example of how you can use purslane in a stir-fry.  Alter the ingredients based on what you have available and it will still be delicious!

  • 1-2 TBLS cooking oil
  • 1-2 garlic scapes, chopped
  • 2 scallions, chopped
  • 1 bunch purslane, leaves picked off, stems chopped
  • 2 cups pac choi, stems & leaves chopped
  • 1 TBLS soy sauce
  • ½ tsp sesame oil
  • ½ teaspoon sugar (or other sweetener)

Heat oil in large skillet over med-high heat. Add scapes, scallions, purslane stems and pac choi stems. Stir-fry 2-3 min. until softening. Add leaves of purslane and pac choi with soy sauce, sesame oil, and sugar. Stir-fry 1 minute. Serve hot.

Cooked much like asparagus, purslane stems when cooked a good added to a cold salad.  Try them!

1 bunch purlsane, leaves removed for another purpose and stems washed and chopped
dash of vinegar
pinch of salt

Simmer chopped stems in water with vinegar and salt until tender.  Drain and chill.  Add to salads or mix with herbs and a dressing to use on their own.

Great spread on crackers, used as a dip, or just as a side to a meal!  You'll enjoy this refreshing cold relish in the summer!

1 bunch purslane
2 tablespoons vinegar
2 large or 3 medium cucumbers, peeled, seeded, and chopped
1/2 teaspoon maple syrup, honey, or other sweetener
salt and pepper
1-2 scallions (green onions), finely chopped
1 clove garlic, minced
1 tablespoon fresh mint, minced (or other fresh herb of choice like parsley, dill, etc.)
3 tablespoons lemon juice
3/4 cup plain yogurt

Separate leaves from stems.  Simmer whole stems for one minute in water that has 1-2 tablespoons of vinegar added to it.  Drain and chop finely.  Chop purslane leaves and add to cucumbers in bowl.  Add the remaining ingredients, toss and refrigerate until chilled.  Serve cold as a salad or a dip. 

1-2 medium tomatoes, chopped
1-2 medium cucumbers, peeled and chopped
2-4 TBLS sweet onion, finely chopped
leaves from one bunch purslane, chopped

Combine above ingredients.

Whisk together below ingredients and pour over salad:

2 TBLS olive oil
2 teaspoons lemon Juice
salt, pepper, and/or fresh herb to taste

This is delightful and refreshing on a hot day!  Let it marinate overnight for even better flavor!

1 bunch purslane, leaves separated and chopped ( stalks discarded or set aside for other purpose)
1-1½ cups Greek yogurt
1 garlic clove, peeled and mashed
2 teaspoons olive oil
Salt and pepper to taste

Combine all ingredients well, marinate in the fridge 2 hours.