Identifying Purslane (Portulaca oleracea)

Take great care when identifying wild plants and fungi, this blog is not a resource to be taken by itself and further resources will be linked. Consult other sources and double check. While foraging is an extremely rewarding and useful skill, numerous common plants and fungi can make you sick or kill you. Be absolutely sure of what you’re eating and, when gathering, ensure you leave enough not only to ensure the survival and growth of the species but also enough for others to enjoy, from the human and more-than-human communities. Also cultivate an awareness of contamination and pollution – wastewater runoff, spraying, exhaust fumes – as this should affect your decision to harvest.

The Plant

Portulaca oleracea is a flowering annual succulent in the Portulaceae family (this plant can actually be considered a perennial in very warm climates). They are likely native to North Africa, the Middle East, and India but has been growing around the world for hundreds of years now. The name Portulaca is simply the plants name in Latin, whilst oleracea means “vegetable/herbal” in Latin.

Description

Purslane is an annual plant here in Aotearoa which grows easily and prolifically in New Zealand gardens. The smooth, reddish, shiny stems tend to grow prostrate along the ground but the stems can reach up to 40cm tall and spreading into a mat of up to 1m in diameter. The leaves are thick and waxy and are paler and porous on the underside. They are shaped in a teardrop shape and grow alternately and in a cluster at the end of each stem. A single flower opens in the centre of each leaf cluster with five yellow petals which have one notch at the end of them. Pollinator insects will visit the flowers but as they are hermaphrodite they self-pollinate easily and produce many small round black seeds inside an oval seed pod. They will also produce roots from nodes along the stems.

Ecology

I have come across Portulaca oleracea growing wild in many gardens or disturbed areas in the Pōneke region. They have a deep, fibrous tap root and so can handle stony, rough soils and is very drought tolerant as they are able to store water well. They are not frost tolerant and will likely die when autumn and winter temperatures start. The flowers will only bloom if there is enough moisture in the soil and even then only for a couple of hours on a sunny afternoon, though they can flower all year round if the conditions are right.

Nutritional & Medicinal Information

Purslane has been grown for over 4,000 years as a food and medicine plant and is considered very nutritious due to their high content of essential omega-3 fatty acids.

Purslane also contains high amounts of vitamins A and C, along with iron and antioxidants. They do contain a lot of oxalates (like spinach or oxalis) so should be consumed in moderation and avoided by those who have kidney issues.

Medicinally, purslane has been used to treat burns, digestive issues, head aches, and psoriasis and can also act as a diuretic.

Possible Lookalikes

Prostrate spurge (Euphorbia humistrata) looks similar to purslane as they form a mat on the ground with reddish stems and rounded leaves. Spurge leaves, however, are widest at the base of the leaf, whereas, purslane leaves are widest at the tip of the leaf. The leaves are softer than purslane and grow alternately along the stems, not in clusters. Spurge has a milky sap when broken whereas purslanes is clear. Spurge is very poisonous.

Interesting Facts

Purslane is sometimes used as animal feed and can be fed to chickens to reduce the amount of cholesterol in their eggs.

Purslane is super easy to grow and can be harvested in 6-8 weeks from seed!

One plant can develop over 200,000 seeds per year. Seeds require a temperature of over 25 degrees Celsius in order to germinate optimally.

Purslane is toxic to dogs, cats, and horses.

Storage & Cooking

Ideally harvest purslane before they flower. All parts of the plant are edible! Pick early in the day for the tartest-lemoniest flavour. Store in a container in the fridge or use immediately.

The seeds can be eaten raw or used to make flour. You can also water the seeds and use them as sprouts or microgreens.

The leaves and stems are crunchy and fleshy, with a tart taste. They are delicious fresh in salads, made into pickles, or stir fried and used like spinach. Purslane becomes mucilaginous when cooked which works well for thickening soups, stews, and tomato sauces.

Enjoy my fellow foragers!

Further Reading

Wisconsin Horticulture

iNaturalist

National Library of Medicine

Gardenia